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Belizean cuisine is an amalgamation of all ethnicities in the nation of Belize and their respectively wide variety of foods. Breakfast often consists of sides of bread, flour tortillas , or fry jacks that are often homemade and eaten with various cheeses.
In the early Belize Settlement, “Johnny Cakes,” also known as “Journey Cakes,” were prepared over a firehart and eaten by the enslaved woodcutters. Belizean Journey Cakes are a small baked bread, leavened with baking power and scored on top with the kiss of a fork during proofing, to prevent “puffing” of the bread.
Cassava Pone (Plastic Cake) is a traditional Belizean Creole and pan-West Indian cassava flour cake, sometimes made with coconuts and raisins. Other common desserts include Sweet Potato Pone, Bread Pudding, stretch-mi-guts (a kind of taffy), tableta (coconut crisp), wangla (sesame) and powderbun, as well as a variety of pies.
Bread pudding: originating in Europe, bread pudding grew in popularity in Creole cuisine through French influence. It has grown to be a staple dessert at restaurants throughout New Orleans.
The culture of Belize is a mix of influences and people from Kriol, Maya, East Indian, Garinagu (also known as Garifuna), Mestizo (a mixture of Spanish and Native Americans), Mennonites who are of German descent, with many other cultures from Chinese to Lebanese. It is a unique blend that emerged through the country's long and occasionally ...
Creole cuisine (French: cuisine créole; Portuguese: culinária crioula; Spanish: cocina criolla) is a cuisine style born in colonial times, from the fusion between African, European and pre-Columbian traditions. Creole is a term that refers to those of European origin who were born in the New World and have adapted to it (melting pot). [1]
Fry jacks are not unique to Belize. Other names are used in various countries around the world including beignets in New Orleans (United States), sopaipillas in Mexico, other Latin American countries and the Southwestern United States, or simply ‘fried dough’.
Duckunoo or duckanoo, also referred to as tie-a-leaf, blue drawers (draws), dokonon (in French Guiana), and dukunou (in Haiti) is a dessert in Jamaica, Haiti, Antigua and Barbuda, Belize, St Vincent, French Guiana and some other islands in the Lesser Antilles. It is a variation of tamale, which originated in Mesoamerica as early as 8000 to 5000 ...