Bucottora

Once, after a sleighing party, Melissa had poked a suspicious-looking morsel, tasted it, and then hailed a servant on her way to the kitchen.

“Why Mrs. Simons, that’s terrapin,” the girl said. She smiled at Melissa’s blank look. “It’s turtle,” she added. Horrified, Melissa, retreated to a corner to spit the offending meat into her napkin.

Bucottora

By Suzy Staley Baker

1 medium-sized fresh water turtle

1 tablespoon black pepper

Vinegar or lime

1 large onion

! ball recardo (Belizean version of achiote paste) and anato (achiote)

Thyme, oregano, garlic, cilantro

Coconut oil

Thick coconut cream

Chop off head and cut around hard shell. After shell breaks, take knife and cut very close to the edge of the back, guiding the meat with your hand as you go along. Take out meat and clean with vinegar or lime. Place in hot water to scald off skin. Cut into pieces and season with spices to taste. Cook in hot coconut oil. Add little thick coconut cream to keep it from drying out, Turn occasionally and add more spices. Cook for 40 to 50 minutes. Yield: Depends on the size of the turtle

From "Memories in the Kitchen: Bites and Nibbles From 'Bryony'"

All proceeds benefit Big Brothers Big Sisters of Will and Grundy Counties. www.bbbswillgrundy.org

Order the cookbook at www.bryonyseries.com/Dalton_s_Dry_Goods.html