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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 consists of bread, flour tortillas, or fry jacks that are often homemade. Fry jacks are eaten with various cheeses, refried beans, various forms of eggs or cereal, along with milk, coffee, or tea. Midday meals vary, from lighter foods such as rice and beans, tamales, panades (fried meat pies), escabeche (onion soup), chirmole (soup), stew chicken and garnaches (fried tortillas with beans, cheese, and sauce) 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 (particularly made into cassava bread or Ereba) and vegetables. Belize abounds with restaurants and fast food establishments selling fairly cheaply. Local fruits are quite common, but 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. ==Mestizo and Maya== Regular deli items originally from the Mestizo culture that are now considered pan-Belizean include garnaches, fried corn tortilla smeared with beans and shredded cheese, tamales made from corn and chicken or its sister and panades which can be thought of as a fried corn patty with beans or seasoned shredded fish inside and topped by a tangy onion sauce. The most famous Maya dish is called ''Caldo''. Tortillas, cooked on a comal and used to wrap other foods (meat, beans, etc.), were common and are perhaps the most well-known pre-Columbian Mesoamerican food. Tamales consist of corn dough, often containing a filling, that are wrapped in a corn husk and steam-cooked. Both atole and pozole were liquid based gruel-like dishes that were made by mixing ground maize (hominy) with water, but being the first much more dense used as a drinking source and the second one with complete big grains of maize incorporated into a chicken broth. 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. Several different varieties of beans were grown, including pinto, red, and black beans. Other cultivated crops, including fruits, contributed to the overall diet of the ancient Maya, including tomato, chile peppers, avocado, breadnut, guava, guanabana, papaya, pineapple, pumpkin, and sweet potato. Various herbs were grown and used, including vanilla, epazote, achiote (and the annatto seed), white cinnamon, hoja santa, avocado leaf, and garlic vine. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Belizean cuisine」の詳細全文を読む スポンサード リンク
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