Central+America

**Central America-Emeka**
__**Foods and influencing Cultures:**__

=**__Foods:__**=

__Basic food of Central America: Rice and Beans__
 * most dishes include beef, which can be served in many different ways.
 * Vegetables are always served with each meal, mostly squash, potatoes, beans, rice, onions.
 * The region also produces a rare type of cacao bean used in making __ chocolate __. Bananas, beans, cassava, corn, and rice are the main food crops.
 * Natural resources include __ fish __, timber, oil, chicle, and some metals such as copper, gold, and silver.
 * Beans and rice are found in numerous dishes throughout the region, prepared in a multitude of ways.

Belize-


 * Belizeans of all ethnicities eat a wide variety of foods. Breakfast consists of bread, flour tortillas, or fry jacks that are often homemade. They are eaten with various cheeses, [|refried beans] , various forms of eggs or cereal, topped off by milk for younger ones and coffee or tea for adults.

Costa Rican
 * ** The main staple, known as //Gallo Pinto// (or simply //"Pinto"//), consists of rice and black beans, which in many households is eaten at all three meals during the day. Other Costa Rican food staples include corn tortillas, white cheese and picadillos. Tortillas are used to accompany most meals. Costa Ricans will often fill their tortillas with whatever they are eating **


 * El Savador**
 * Many of the dishes are made with maize (corn). El Salvador's most notable dish is the [|pupusa], a thick hand-made corn flour or rice flour tortilla stuffed with cheese, chicharrón (fried pork rinds), refried beans, and/or loroco


 * Guatamala**
 * Guatemalan cuisine is widely known for its candy originating from Antigua Guatemala.


 * Honduras:**
 * Its most notable feature is that it uses more [|coconut] than any other [|Central American] cuisine in both sweet and savory dishes. Regional specialties include fried fish, [|carne asada] , and baleadas.


 * Nicauargua**
 * While the Pacific coast's main staple revolves around fruits and corn, the Caribbean coast makes use of [|seafood] and the [|coconut] . As in many other Latin American countries, [|corn] is a main staple.


 * Panama**
 * Blessed by nature with an unusual variety of tropical fruits, vegetables and herbs that are used in native cooking. They also drink chicha, a very common drink found in Panama.

Ingredients

 * 1 cup long-grain [|white rice]
 * 2 cups low-sodium [|chicken broth]
 * 1/4 cup freshly squeezed [|orange juice]
 * 1 lime, juiced
 * 2 tablespoons [|olive oil]
 * 1/4 cup finely chopped fresh cilantro, plus more for garnish
 * 2 [|garlic cloves], minced
 * 1 teaspoon sugar
 * Kosher salt and freshly ground black pepper
 * 4 (5 to 7-ounce) [|tilapia fillets], rinsed and patted dry
 * 2 cups jarred or homemade tomato salsa
 * 1 (15-ounce) can [|black beans], drained and rinsed
 * 2 cups diced fresh pineapple
 * 2 limes, thinly sliced

Directions
Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes. Preheat the oven to 400 degrees F. In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of the cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally. Stir together the cooked rice, salsa, beans, [|pineapple], and remaining 2 tablespoons of the cilantro in a 2 or 3-quart [|baking dish]. Remove the tilapia from the marinade, reserve the marinade, and lay the [|fish fillets] over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving.

Corn Cabbage Salad

For the dressing:

 * 2 limes, juiced
 * 1/4 cup [|red wine vinegar]
 * 1 teaspoon salt
 * 20 grinds fresh black pepper
 * 1/3 cup [|extra-virgin olive oil]

For the salad:

 * 1 small head green cabbage, trimmed, cored, and shredded
 * 1/2 small head [|red cabbage], trimmed, cored, and shredded
 * 1 (15-ounce) can corn kernels
 * 1 bunch fresh cilantro, washed, dried, and finely chopped
 * 1 bunch [|scallions], washed, dried, and thinly sliced into rounds

Directions
Make the dressing by whisking all the ingredients together in a small bowl. Toss all the salad ingredients together in a large mixing bowl. Just before serving, toss the salad with the dressing. Keep refrigerated and covered until ready to use.

Turnover Dough:

 * 3 cups flour
 * 1 teaspoon salt
 * 1/4-cup [|lard], cut into small pieces
 * 1/4-cup butter, cut into small pieces
 * 2 [|eggs], lightly beaten with 1/2 cup water

Filling:

 * 2 tablespoons [|Annatto] Oil, recipe follows, or vegetable oil
 * 1 medium yellow onion, finely chopped
 * 1 [|green bell pepper], finely chopped
 * 3 [|cloves garlic], minced
 * 1/2 pound [|ground beef]
 * 1/2 pound ground [|pork]
 * 1/4 cup tomato sauce
 * 1/4 cup Annatto Paste, recipe follows
 * 1/2 cup chopped pimento-stuffed green [|olives]
 * 1/2 cup [|raisins]
 * 2 tablespoons [|red wine vinegar]
 * 2 teaspoons [|sugar]
 * 1 1/2 teaspoons salt
 * 1 teaspoon Essence, recipe follows
 * [|Vegetable oil], for frying

Directions
In a large mixing bowl, combine the flour and salt. Work in the lard and [|butter], using your fingers. Work the egg mixture into the [|dough] and [|knead] until smooth. Form into a ball, cover with [|plastic wrap] and refrigerate for 1 hour while making the filling. In a large skillet heat the annatto oil over medium high heat and saute the onion and bell pepper until softened and caramelized around the edges, about 5 to 6 minutes. Add the garlic and cook for another 3 minutes. Add the meat and cook until evenly browned. Add [|tomato sauce], Annatto Paste, green olives, raisins, vinegar, sugar, salt, and Essence. Lower the heat and [|simmer] until the mixture thickens, about 5 to 7 minutes. Remove from the heat and cool on a plate before using. Adjust seasoning to taste. Roll the dough out on a floured surface and cut into 3-inch rounds. Place about 1 tablespoon of filling in the center of each round, fold it in half, and press the edges together to seal. Crimp the edges of the [|pastry] with a fork to seal. In a deep fryer or large skillet, heat the oil to 375 degrees F. [|Fry] the empanaditas in batches until golden brown. [|Drain] on paper towels before serving.

Annatto Oil:
In a small heavy saucepan, heat the [|olive oil] over medium heat. Add the annatto seeds and cook, stirring constantly, until the oil becomes a rich, orange-red color, about 5 minutes. Remove from the heat and allow to cool. [|Strain] the oil into a jar, discarding the seeds, and keep covered in the refrigerator. Use as directed in recipes. Yield: 1 cup
 * 1 cup vegetable or olive oil
 * 1/2-cup annatto seeds

Annatto Paste:
In a small medium [|saucepan], heat the olive oil over medium heat. Add the annatto seeds and cook, stirring constantly, until the oil becomes a rich, orange-red color, about 5 minutes. Remove from the heat and allow to cool. Strain the annatto oil into the bowl of a [|food processor] or [|blender], and add the [|lime] juice, oregano, garlic, salt and cumin. Process the mixture on high to form a smooth paste. Pour into a glass jar and keep covered in the refrigerator until ready to use. Yield: 1 cup Essence (Emerils Creole Seasoning): 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon [|cayenne pepper] 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup
 * 1/2-cup annatto seeds
 * 1 cup vegetable or olive oil
 * 1 lime, juiced
 * 1 tablespoon dried oregano
 * 3 [|garlic cloves], minced
 * 1/2 teaspoon salt
 * 1/2 teaspoon ground [|cumin]

Source: http://en.wikipedia.org/wiki/Central_American_cuisine Whats4eats.com/Central-america http://www.thetravelalmanac.com/food/central-america.htm http://www.foodofcentralamerica.com/food-from-central-america-costa-rica.htm http://www.globio.org/glossopedia/article.aspx?art_id=46

=**__Influencing Cultures:__**=

M ost Central Americans are Native American or mixed Native American and Spanish.

Several Native American languages are still spoken, including many that began with the Maya.

There are also smaller ethnic groups of African descent in Belize and unmixed Spanish inhabitants in Costa Rica.

W ith cloud forests, tropical rainforests, lakes,__ wetlands __, dry lowlands, and miles of coastline, the region supports a wide range of habitats and__ species __.

Brandy

__Religion:__
http://chart.apis.google.com/chart?cht= =t:95.98,2.30,.99,.15,.13,.44&chs=450x200&chl=Christian%20(95.98%25)%7CAgnostic%20(2.30)%7CEthnoreligionist%20(.99)%7CAtheist%20(.15)%7CSpiritist%20(.13)%7COther%20(.44)&chco=2e8b57,6b8e23,98fb98



Central America 2010 Population1: 154,298,120 Total Area (sq. miles)2: 959,946 Life Expectancy at Birth3: 75.7 2010 Gross Regional Income Per Capita (PPP 2008 US $)3: $11,730

http://www.thearda.com/internationalData/regions/profiles/Region_4_1.asp

=__Personal taste:__= 8Another unifying feature is the composition of the people themselves. The population of Central America consists mainly of four groups: mestizos, a mixture of Spanish and native peoples and the largest group; small pockets of indigenous populations; Africans; and people of unmixed European descent sometimes referred to as Creoles. Throughout much of the region, African populations are concentrated along the Atlantic coastline, while mestizos populate the Pacific side. The central area of the isthmus is home to a lush rainforest sparsely populated by small groups of indigenous tribes.

http://www.encyclopedia.com/topic/Central_America.aspx

__**TYLER**__

=__**Geography:**__= through the center of central america runs a volcanic mountain range that raises as high as 14,000 feet. some of the volcanos are still active, this leads to very fertile ground witch is good for farming. central america also shares coast lines with both the atlantic and pacific ocean.

Sources: [|http://www.worldatlas.com/webimage/countrys/camerica.htm] [|http://www.cotf.edu/earthinfo/camerica/CAgeo.html]

= Economy: = = Central america is considered to be a developing country, witch means there is a lot of poverty, serious health issues, short life spans, and very little education. = sources: http://www.cotf.edu/earthinfo/camerica/CAeco.html

Dragon Fruit

Mamocillo

PawPaw

Some food Of Central America



Pupusas


 * Lifestyle- Bri**

The population of Central America consists of mestizos, mixture of spanish and native american people, africans and creoles. In middle to upper class families they have house cook meals and they assign someone in the family to teach the cook the right technique on how to cook the meal correctly. These meals are only prepared on special occasions. Most families have beef once a day. http://www.encyclopedia.com/topic/Central_America.aspx