Creole cuisine
29th
April
2010
The Boil Up is considered to be the cultural dish of the Belizean Creoles. It is combination of boiled eggs with either fish or pigs tail, with a number of ground foods thrown into the pot such as cassava, plantain and sweet potatoes, and served in a rich tomato sauce. Cassava cakes are made from ground cassava – the cakes are lightly fried, then dipped in coconut milk and fried again. Fish seré is made with coconut milk, mashed plantain, tomatoes, potatoes and onions, served with tortillas.
Among the other main staples of a Creole dinner are rice and beans with some type of stewed meat, potato salad or coleslaw.
