Belizean Turtle Soup Recipe

The Maya people were known to consume turtles, as they were a readily available source of protein. Archaeological evidence, such as turtle bones found at ancient Maya sites, suggests that turtles were a part of their diet. British settlers arrived in Belize in the 17th century, bringing with them their own culinary traditions. As turtle meat was already consumed by the indigenous population, it was incorporated into the diets of the British settlers. Turtle soup, a dish popular in British cuisine, became a sought-after delicacy in Belize.

Over time, the consumption of turtle meat and turtle soup has declined in Belize. One of the main reasons is the growing awareness of the need for conservation. Several species of sea turtles, such as the Green, Hawksbill, and Loggerhead turtles, are now endangered due to overfishing, habitat loss, and pollution. As a result, both national and international laws have been enacted to protect these species, limiting or banning the hunting and consumption of turtles in many places, including Belize. But not too long ago (in the 1990s turtle dishes could still be found in restaurants in Belize City).

While the recipe below is a traditional turtle soup recipe, in our experience turtle tastes a lot like beef. We would recommend substituting the turtle for a tough cut of beef and make beef soup instead.

Turtle Soup Ingredients

• 2 lbs turtle meat (we recommend using Beef)
• 1-gallon chicken or vegetable broth
• 4 cloves of garlic, minced
• 1 tsp lemon juice
• 2 fresh bay leaves
• 1/4 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 cup chopped onion
• 2 stalks of celery, finely chopped
• 2 carrots, peeled and diced
• 1 bell pepper, diced
• 1 cup okra, sliced
• 4 tablespoons of tomato paste
• Salt
• Black pepper
• Thyme
• Oregano
• Cumin
• Dry Sherry Wine
• 6 hard-boiled eggs, cut in half

Instructions:

1. In a pressure cooker, cook the turtle meat with the chicken or vegetable broth, garlic, lemon juice, bay leaves, and a pinch of salt and black pepper for 30-40 minutes, or until tender. Alternatively, you can boil the turtle meat in a pot for 90 minutes to 2 hours.
2. In a separate pot, heat the vegetable oil over medium heat. Add the flour and stir continuously to create a roux that is medium brown for about 5-7 minutes.
3. Add the onions, celery, carrots, bell pepper, okra, tomato paste, and a pinch of salt, black pepper, thyme, oregano, and cumin to the roux. Stir continuously for 5-7 minutes.
4. Add the mixture of roux and vegetables to the cooked turtle meat. Stir to combine and cook for another 15-20 minutes, or until the soup has thickened and the vegetables are tender.
5. For each serving, add a tablespoon of Sherry wine to the serving bowl and garnish with a hard-boiled egg (cut in half).

This recipe serves 6 and takes approximately 1 hour and 30 minutes to prepare.