Posts Tagged ‘exotic’

Steve

Deal of the Week: Free Flights to Kanantik Reef & Jungle Resort

Courtesy Madigan Pratt & Associates, Inc.

There are getaways, nice little trips to tropical destinations, and then there are ESCAPES, full-on retreats to completely secluded and exotic “fall off the face of the earth” hideaways. If you’re interested in the latter, then the Kanantik Reef & Jungle Resort in Belize should be on your short list of places to check out.

Located along 1,300 feet of private beach on Belize’s Caribbean coast, Kanantik is a vacation dream come true for nature lovers, adventure seekers, or just about anyone who wants to really get away from it all.

courtesy Madigan Pratt & Associates, Inc.

I mean, you talk about remote, just check out the aerial photo at left. THERE IS NOTHING ELSE AROUND! Just jungle, sea and Kanantik – this place is seclusion personified.

Accommodations at Kanantik consist of 25 custom-built thatched-roof cabanas, like the ones pictured above. Each cabana, and every other structure at Kanantik, was built by hand in line with the owner’s commitment to leave as little impact on the jungle as possible. Amazingly, no heavy equipment was used in the property’s construction. The result is a true jungle resort where it’s not unusual to encounter jaguars (Kanantik is just four miles from the world’s first jaguar preserve, a 150,000 acre national park), crocodiles, large iguanas and rare birds in and around the property.

Make no mistake, though, you won’t exactly be roughing it at Kanantik. The cabanas are all air-conditioned and equipped with phones, though I can’t imagine they are ever used. Wi-fi is also available and the Belizean cuisine draws raves from past guests.

Still, to me, the real appeal of this place is its seclusion. Kanantik is so out in the boonies, in fact, that it even has its own airstrip to facilitate guest transfers via a 20-minute private charter from the Belize City airport. Oh, you could opt to drive, but the trip from civilization to Kanantik takes more than two hours over less than ideal roads by car; not the way to start a relaxing escape.

So, what’s this about free flights to this jungle haven? Well, between now and Labor Day (Sept. 6), if you stay five nights or more at Kanantik, your 20-minute private charter from Belize City is free. That’s a value of $380 per couple.

You can make this good deal even better by choosing Kanantik’s five-night Adventure Vacation Package, which includes meals and a range of land, sea and undersea (scuba diving) activities for just $3,445 per couple. All-inclusive packages are also available including a la carte dining, unlimited local beer and rum cocktails and all guided tours – river canoeing, tours of Mayan ruins, snorkeling and scuba diving – for $407 daily per-person.

For more information on Kanantik, visit the resort’s website by clicking here. For reservations, call toll-free 1-877-759-8834.

* The information in this story was accurate at the time of publishing. All rates and specials are subject to change at the travel provider’s discretion.

Steve

Taste of the Caribbean: Souse


Steve Bennett

To some, pigs are cute. To others, they’re kinda’ gross. Throughout the Caribbean, though, it seems most everyone agrees on one thing about pigs: they’re just plain tasty.

Throughout our travels, we’ve found pork to be a staple meat used in a wide range of West Indian cooking traditions, be they English, French, Dutch or Spanish. The many dishes featuring “the other white meat” vary about as much as the destinations where they’re served. On this particular Monday, we’re hungry for some souse.

A soupy broth consisting primarily of pickled meat culled from Porky’s more exotic anatomic regions — the head, feet, tail, etc. — souse is often eaten as an appetizer before lunch or dinner, though really it can be enjoyed anytime. It’s also quick and easy to make. Here’s a recipe that we recently came across from St. Kitts.

Ingredients
  • 2 onions
  • 1 green pepper
  • ½ pigs head
  • 2 tsp salt
  • 2 cucumbers
  • 2 trotters
  • juice of 4 limes

Directions:
Wash trotters and head thoroughly with lime. Cook in salted water until tender about 1 ¼ hours. Let cool,then cut into pieces. Slice green pepper and cucumber and chop onion. Mix all ingredients with some of the stock. Add pork slices. Leave for a while. Serve with a tossed salad.

Prep time is only about 5-10 minutes, and you can have this all cooked and served-up in under two hours.

Enjoy!

Patrick

Taste of the Caribbean: Cow Heel and Chicken Soup, With Pigtail

Cow heel and chicken soup, with pigtail by Patrick Bennett

Cow heel and chicken soup, with pigtail by Patrick Bennett

While in Barbados last week, we had the pleasure of swinging by The Village Bar for lunch. Of course, you would never find the place if you asked a local for directions using its official name because everyone knows the establishment simply by its neighborhood: Lemon Arbor.

Lemon Arbor began as just another one of the many rum shops that can be found all over Barbados, but as its reputation for spectacular local dishes grew, so did the actual shop. Now, Lemon Arbor has become the place to go on Saturdays for an extended lunch of souse, fried pork, and other pork dishes, plus cheap Banks beers and rum. Locals often spend all day Saturday limin and meeting up with friends over good food and inexpensive drinks… And you could too, for a real taste of Bajan culture.

The board at Lemon Arbor by Patrick Bennett

The board at Lemon Arbor by Patrick Bennett

Unfortunately, on our last visit, it wasn’t Saturday. The vibe was more laid back than what you’d find on a Saturday, but the food was just as excellent as always. Living up to our “uncommon” nature, we opted for the cow heel and chicken soup, with pigtail. Cow heel is mainly comprised of the gelatinous tissue between and around the joints of the feet of a cow (or bull). It starts out as really tough stuff, but it’s perfect for a nice soup.

For you truly adventurous foodies interested in cooking up your own cow heel, grab your pressure cooker and head on over to Simply Trini Cooking. The recipe is right here.

Steve

Taste of the Caribbean: Iguana Stew

Iguanan "Leave Me Alone"

Patrick Bennett

Ingredients
  • 1 live Iguana
  • 1 large Onion
  • 2 Cloves Garlic
  • 3 Tomatoes
  • 2 Green Peppers
  • 4 teaspoon Achiote Oil
  • 1 pinch Pepper
  • Salt — To Taste

The handsome devil pictured above may not look like much of a meal to you or me, but in Guyana, Trinidad, and other parts of the Caribbean he’s a delicacy. No really, I’m serious.

One of our Guyanese friends living in South Florida was going to cook one up for us to prove it, but she claims that all the iguanas near her house died during our unusually cold winter. Of course, she said this while fighting back a wry smile and wistfully rubbing her belly, so you be the judge of what really happened to all the SoFla iguanas.

Anyway, here’s how you turn handsome lizards into hearty fare:

Directions:
Make the achiote oil by frying the achiote slowly until the oil is red. Kill the iguana by cutting off its head. Open the belly lengthwise and remove all the entrails. Cook in salted water until the meat is tender (take care not to let it get too soft). Peel and cut in portions. Season with all the above ingredients and cook with about 1 cup water, until almost dry.

So, the question is how does it taste? We’re still waiting for our first bowl, but if you’ve tried iguana stew, or any other iguana meal, leave a comment and let us know.

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