Tasting Belize: Our Culinary Adventure with the "Royal Rat" and Wild Boar

✈️🏝️ Arriving in a new country always brings a mix of excitement and a tiny flutter of apprehension, especially when it comes to navigating the local cuisine. For us, food is the fastest, most genuine way to understand a culture's heart and soul. So, when we found ourselves exploring the vibrant culture of Belize, we knew we had to dive headfirst into giving some of the traditional dishes a try.

When the unassuming takeout container arrived, it felt heavy with promise and a fair bit of mystery. We were told it contained two of Belize's most talked-about, revered delicacies: Gibnut and Peccary. For those unfamiliar, Gibnut is a large jungle rodent, famously dubbed the "Royal Rat" ever since it was unapologetically served to Queen Elizabeth II during her visit in the 1980s. Peccary, on the other hand, is a fierce, free-roaming wild boar native to the region.

We would be completely lying to you if we said we weren't very and deeply hesitant. Eating something colloquially referred to as a "rat" requires a major mental leap, no matter how adventurous your spirit is!

Opening the styrofoam container revealed a true Belizean feast. Alongside the hearty chunks of bone-in meat were the absolute essential staples: a generous, comforting mound of perfectly seasoned rice and beans, sweet, sticky strips of caramelized fried plantain, and a cool, creamy scoop of traditional potato salad to balance the rich flavors.

The Gibnut was surprisingly tender and succulent, boasting a rich, milder flavor that tasted like a wonderful cross between rabbit and slow-roasted pork. Possibly in my opinion leaning toward the flavour of pork.

The wild boar, Peccary, was equally fascinating—it had a deep, robust earthiness to it but for me a bit gamey. The meat was tender, falling off the bone and infused with local spices that spoke directly of the wild Belizean jungles. If you were a hunter and used to eating wild meats, I’m positive you would find Wild Boar delicious.

I always try to keep an open mind when it comes to trying local cuisine. I have to admit, this pushed my boundaries. In the end I’m happy I tried them and honestly I enjoyed the Royal Rat. Would I eat it again…….. maybe. The wild boar however is a hard pass.