Belize

Meritt Thomas

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Caribbean-Mayan Fusion of Flavors – Discover the Cuisine of Belize

Belizean cuisine is as colorful and diverse as its population, combining influences from British settlers, Mayan traditions, African heritage (Garifuna), and Caribbean spices. The foundation of every diet is rice and beans, served with almost every meal.

National and Most Famous Dishes

Rice and Beans & Stew Chicken: The national dish. Rice and beans are cooked together in coconut milk, giving them a rich and creamy flavor. They are served with Stew Chicken, which is seasoned with red Recado paste and caramelized with brown sugar.
Fry Jacks: Deep-fried pieces of dough that are a staple breakfast item. They are served with refried beans, cheese, eggs, or meat.
Tamales: Corn masa filled with meat and spicy sauce, wrapped in banana leaves, and steamed. This is a direct legacy of Mayan cuisine.
Escabeche: A strong onion soup with chicken, surprisingly tangy due to the use of vinegar.
Hudut: A Garifuna cultural specialty. This is a thick soup made from fish (often barracuda) and mashed green and ripe plantains, cooked in coconut milk.
Sere: A seafood soup (shrimp, fish) with plantain, simmered in a coconut broth.

Key Ingredients and Spices

Beans: Primarily red kidney beans, slow-cooked with rice and coconut milk.
Recado: A spice paste, notably red Achiote (annatto), which gives meat an orange color and an earthy flavor.
Plantain: A cooking banana, which is either fried (ripe, sweet) or mashed into soups (green, starchy).
Scotch Bonnet Pepper: One of the hottest peppers in the world, often used for flavoring and served on the side.