For something new, we have started learning a bit of Q’eqchi’, the main language of the Maya people in Belize. The best place to practice is Punta Gorda market where you can ask questions like: What is that called? How much for that? I would like 2 lbs please.

We have quite a bit of fun with this; Gnome said to me the other day:

‘Hah, Munchkin!…you speak Q’eqchi’ with a Scottish accent!’

He then proceeded to exemplify his statement by saying:

‘ It’s not a bad thing. It’s just like Sean Connery. He spoke everything in a Scottish accent. He even spoke Latin, Russian and Greek with a Scottish accent…’

His voice sort trailed off when I looked at at him with dismay…

Munchkin: ‘Oh, is that why nobody understands me!!’

Anyway, one must keep on trying!! I have had trouble with this accent for the all the time I have been in Belize. When I first came to the country, I think I spoke too fast and my accent was very guttural and harsh-sounding. I remember speaking to a Belizean person (in the Queen’s English), and he said to me in a sympathetic tone of voice:

‘…don’t worry dear, you will soon get the hang of speaking English if you stay in Belize for a longer time.’

Anyway, moving quickly along, I wanted to show you some exciting things that we found at the market while we were practicing our new language skills.

The root on the left is a type of yam…they call it soup yam…this is a small one because I have seen them as large as footballs. We were very excited about the one on the right…we had never seen that before and we didn’t recognise them. I showed the latter one to a Belizean friend and she posted the picture on Facebook to see if anyone would come up with a name. We were amazed to find out that it was arrowroot. I didn’t even know that they grew arrowroot here to eat as a tuber…the Maya call this ya’ootch and they like to boil it up in their famous caldo (chicken soup).

Anyway, I boiled these two roots up separately just to get an idea of texture and taste:

The soup yam tasted like a ubiquitous yam-type of tuber with no great distinguishing characteristics. It is fine as a bland carbohydrate that can be used for soups and stews. We didn’t get too excited about it but nevertheless, it is an edible, inoffensive vegetable.

The arrowroot was boiled in water and softened in about 20 minutes:

We found this one more interesting since we have only seen this vegetable in powder form used as a thickener. Yes, this was a winner!! This is sweet and crunchy and makes a good alternative for water chestnut. This is a definite keeper and we will plant a patch of this stuff.

Anyway, that’s it for now. More soon!

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