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Feb 23, 2016

Chef Sean Kuylen cooks up his Version of Garifuna Cuisine

Tonight, we air the third segment of our original show, Great Belize Cooking, with Chef Sean Kuylen. In this episode Sean takes us south to Dangriga, one of his favourite spots where food is ethnic, enjoyable and authentic. He pairs up with Dangriga resident Cyril Sabal who will walk us through the history and making of that distinctively delicious cassava bread, a staple in the community.  That’s one stop; Sean then goes on an adventure to fish fresh sea crab for a unique Garifuna dish that will also include shrimp, cassava and just the right amount of a thick coconut broth.  And to add something sweet and delish, Sean makes his own version of dani, a dessert that is surely to complement our unique Great Belize Cooking with a dash of Garifuna flavour.  Here is a peak look at a multi-course meal that will have any foodie salivating.  


[Highlights of Great Belize Cooking]


Remember to stay tuned tonight at eight o’clock for Great Belize Cooking.


Viewers please note: This Internet newscast is a verbatim transcript of our evening television newscast. Where speakers use Kriol, we attempt to faithfully reproduce the quotes using a standard spelling system.

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