page_title: Belizean cuisine
section_title: Garifuna
hierarchical_section_title: Belizean cuisine / Garifuna
caption_attribution_description: English: Garifuna Hudut Belize
context_page_description: 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. All are often accompanied with refried beans, cheeses, and various forms of eggs, etc. Inclusive is also cereal along with milk, coffee, or tea.
  Midday meals vary, from lighter foods such as rice and beans, tamales, panades, escabeche, chimole/chirmole, stew chicken, garnaches 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 and vegetables. Belize abounds with restaurants and fast food establishments selling fairly cheaply. Local fruits are quite common, 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.
context_section_description: There is a wide variety of Garifuna dishes, including the more commonly known ereba (cassava bread) made from grated cassava or manioc. 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. Ereba is fondly eaten with fish, hudutu (pounded plantains) or alone with gravy (lasusu). Others include: Bundiga (a plantain lasusu), Mazapan, and Bimacacule (sticky sweet rice).
caption: A traditional Garifuna dinner.
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