During our week in Bocas, we had a cooking class. The photos below show the highlights. Our menu included fishhead soup, Caribbean rice, roasted whole red snapper, and mixed green salad. We all helped chop things, cook things, eat things, clean up and drink everything in sight (our instructor passed the hat for an additional cerveza run). Needless to say it was a glorious meal.
Our menu
Our 14 pound red snapper, caught that day by local fisherman.
His head went in the soup.
Fish (less head, the soup is on...) being stuffed with garlic cloves and pineapple in exterior slits. Then squeeze lemon juice over, wrap in tin foil for roasting on barbeque.
Ready to eat and absolutely delicious.
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