Caribbean Stone Cooking
One of my favorite stories from my time in the Caribbean was eating authentic native food that was cooked on burning hot stones mimicking the way the pirates had done it centuries ago.
On the first night, right after I landed in Belize I headed to an outdoors cabana café.
Now, the first piece of advice that every one of my friends gave me before I left was to make sure everything I ate was completely thoroughly cooked. So when a local chef placed a stone full of raw chicken in front of me I was more then a little apprehensive. It didn’t take long to figure out what was going on. After a couple of inquiries I was told how the Spanish pirates would throw flat rocks into the fires then use them to cook fish or other meats that were hunted down in the forests.
A Mayan Deity at the Temple of Xunantunich in Belize
I was able to try my own stone cooking this week. I marinated 16 pieces of Jerk chicken over night then invited friends and family over to savor the attempt. My mom was concerned that it would take far to long for the chicken to cook on that little rock but let me tell you it was hot. The food started searing the second it hit the grill and with the oil burning underneath we were able keep cooking em’up the whole way through dinner.
Aunt Sue & Uncle Wayne on our Caribbean Cook Night
The guest of honor relaxing, catching a grill side golden tan.
