by Umeeda Switlo

Friday, January 24, 2025

Belize is a land of incredible potential, brimming with plants and resources that we often overlook or take for granted. Imagine what we could achieve if we tapped into the hidden treasures of our land—transforming them into something extraordinary.

When we get creative, whether by inventing new foods or reviving the recipes of our ancestors, we don’t just honor our heritage; we spark change. Adding value to what we grow can uplift families, strengthen communities, and build a vibrant economy.

Just look at the success stories around us—Marie Sharp, who turned her vision into a world-renowned brand, or the Dunkirks with their premium Beefmasters. There’s Three Mountain Dairy, Taste Belize in Placencia, showcasing some of the best Belizean products; Julie’s Salsa, so delicious, Che’il Chocolate, Mahogany Chocolate, Sabal Cassava Bread, and so many more. These pioneers show us what’s possible when we think outside the box and believe in our ideas.

Now, let’s dream bigger. What else can we grow and process in sustainable, environmentally friendly ways? The world is hungry for diversity and eager to explore new tastes. Belize has what it takes to meet that demand.

Picture this: Local basil turned into fragrant pesto sauces that delight the palate; cahoon nuts transformed into luxurious, high-quality oil; Belizean blackberry (jamun), a superfood with endless uses beyond wine; soursop leaves and ground smoked peppers bringing bold flavors and wellness benefits; achiote adding vibrant color and flavor to global cuisines; millet, fever grass, and sesame seeds creating health-conscious options for bread and oils; dried mangoes and sugar cane juice with lime and ginger as refreshing snacks and drinks; sorrel and purple pea iced tea capturing the imagination of health enthusiasts worldwide; chaya, neem, and moringa, each with their own nutritional and culinary potential.

The possibilities are as vast as Belize’s natural beauty. These plants already thrive here, but the magic lies in how we process them—safely, innovatively, and with an eye toward global demand.

This creativity isn’t taught in schools—it’s born in our homes, cultivated in our kitchens, and shared around our tables. It comes from the wisdom of our elders, the laughter of children helping us cook, and the inspiration we draw from the world’s best chefs. Chefs like Sean Kuylen, who share their knowledge to uplift both visitors and Belizeans, remind us that our cuisine is our story—and it deserves to be told.

Naledo is an example of what’s possible. It began in my mother’s kitchen, inspired by her desire to nourish her large family with the best food she could prepare. She was a visionary, an educator, and a businesswoman, and she understood the power of preparation, passion, and perseverance.

Let’s carry forward that spirit. Cook with your grandmother, share meals with friends, neighbors, and elders, and trade stories with well-traveled souls. Every conversation and every meal has the power to spark an idea.

Together, we can create a Belize that is not just rich in resources but abundant in innovation, community, and opportunity. By honoring our environment, celebrating our creativity, and sharing our gifts with the world, we can build a brighter future—for our families, our economy, and for generations to come  

(AMANDALA Ed. Note:  Almost an ad, but we exercise our editorial prerogative because of the socioeconomic value. The writer above informed Amandala that she “is the owner of Naledo Belize Ltd. that exports award-winning turmeric products from Belize to 7 countries. Naledo works with 300 small-scale farmers and young people to produce a world first turmeric paste. Website www.naledo.com”)