Belizean cuisine

Though these dishes could be consumed plain, other ingredients were added to diversify flavor, including, for example, honey, chiles, meat, seafood, cacao, wild onions, and salt.

Various herbs were grown and used, including vanilla, epazote, achiote (and the annatto seed), white cinnamon, hoja santa, avocado leaf, and garlic vine.

It is a combination of boiled eggs, fish or pig tail, with a number of ground foods such as cassava, green plantains, yams, sweet potatoes, cocoa, and tomato sauce.

Every part of the coconut has some use: the dried husk for ornamental arts and for getting the fire going in a barbecue; the water as a refreshing beverage or as a mixer with alcoholic drinks; the meat grated for its milk for uses as described above, or in other preparations, like the distinctive coconut-flavored taste of Kriol bread and bun.

Among the main staples of a Kriol dinner are rice and beans with some type of meat and salad, whether potato, vegetable, or coleslaw, seafoods including fish, conch, lobster, some game meats including iguana, deer, peccary and gibnut; and ground foods such as cassava, potatoes, cocoa and plantains.

[2] Fresh juice or water are typically served, occasionally replaced by soft drinks and alcoholic beverages (homemade wines made from berries, cashew, sorosi, grapefruit and rice are especially common).

This is done in an ancient and time-consuming process involving a long, snake-like woven basket (ruguma) which strains the cassava of its juice.

It is then dried overnight and later sieved through flat rounded baskets (hibise) to form flour that is baked into pancakes on a large iron griddle.

Others include bundiga (a plantain lasusu[check spelling]), mazapan, and bimacacule[citation needed] (sticky sweet rice).