Subdivisions of Belize - Culture - Cuisine

Cuisine

Main article: Cuisine of Belize

Belizean cuisine is an amalgamation of all ethnicities in the nation, and their respectively wide variety of foods. It might best be described as both similar to Mexican/Central American cuisine and Jamaican/Anglo-Caribbean cuisine.

Breakfast consists of bread, flour tortillas, or fry jacks that are often homemade. Fry jacks are eaten with various cheeses, refried beans, various forms of eggs or cereal, along with powdered milk, coffee, or tea. Midday meals vary, from lighter foods such as rice and beans or beans and rice with or without coconut milk, tamales, "panades" (fried maize shells with beans or fish), and meat pies, escabeche (onion soup), chirmole (soup), caldo, stewed chicken and garnaches (fried tortillas with beans, cheese, and sauce) to various constituted dinners featuring some type of rice and beans, meat and salad or coleslaw. In the rural areas meals may be more simplified than in the cities; the Maya use recado, corn or maize for most of their meals, and the Garifuna are fond of seafood, cassava (particularly made into cassava bread or Ereba) and vegetables. The nation abounds with restaurants and fast food establishments selling fairly cheaply. Local fruits are quite common, but raw vegetables from the markets less so. Mealtime is a communion for families and schools and some businesses close at midday for lunch, reopening later in the afternoon. Steak is also common.

Read more about this topic:  Subdivisions Of Belize, Culture

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