Belize Breakfasts: A Cultural Feast

Breakfast in Belize is a savoury affair. The most popular choice is fry jacks: fried dough, often stuffed with refried beans and eggs, or served with jam or honey. Another breakfast staple is flour tortillas, either rolled with beans and ham or beans and chicken, or layered like a large sandwich. Belizeans also enjoy johnny cakes: small, biscuit-like breads made with flour and coconut milk, which are often topped with butter or cheese. For protein, Belizeans typically eat eggs, either alone or with meat, or Mayan-style with tomatoes. Every meal comes with refried beans, slow-cooked with onion and herbs.

Fry jacks

Ingredients:

• 2 cups all-purpose flour (can replace 1/2-3/4 cup with whole wheat flour)
• 3 teaspoons baking powder
• 1 tablespoon vegetable shortening
• 1 teaspoon vegetable oil or shortening (for the dough)
• 1 cup water (adjust as needed)
• 2 cups vegetable oil (for frying pan)

Instructions:

• Place dry ingredients, flour, baking powder, and salt in a bowl.
• Add the shortening or oil to the flour and cut it in until it is in flaky bits.
• Knead the dough, adding water a little at a time, until you have a soft but not sticky dough.
• Divide the dough into two rounds and let it rest for 15-20 minutes.
• Lightly flour a countertop or cutting board.
• Roll the dough out to about 10-12 inches round.
• Cut the dough lengthwise into 2-3 inch strips and then crosswise to the desired size.
• Heat oil in a deep frying pan. The oil should be no hotter than 180C (360F).
• Fry the dough on each side until golden brown.
• Remove from the oil and drain on a paper towel or cooling rack.
• Serve hot with honey, jam, sugar, or refried beans and cheese.

If you want your fry jacks to puff up, fry them whole without cutting slits in the dough. If you want them to stay flat, cut a slit in the middle before frying.

Eggs

A Belizean breakfast is a hearty affair, and eggs are a popular choice. They can be scrambled, fried, or boiled, and are often served with refried beans and a side of meat such as bacon or sausage.

One traditional way to eat eggs in Belize is to scramble them with Chaya, also known as Maya spinach. Chaya is a leafy shrub native to Belize and the Yucatan Peninsula in Mexico. The leaves are steamed or scrambled with eggs to make a nutritious breakfast. This dish is commonly served in Mestizo and Maya communities such as San Ignacio in Cayo and San Pedro on Ambergris Caye.

Another popular breakfast option is to have eggs with Fry Jacks, a type of fried dough. Fry Jacks are usually cut into half-circles or triangles and can be stuffed with refried beans, eggs, and bacon, or ground beef, in which case they are called Stuffed Jacks. They are a versatile dish that can be eaten as a side or a sandwich and are a staple breakfast item in Belize.

Belizean breakfasts are protein-rich and flavourful, with eggs taking centre stage, accompanied by an array of sides and condiments that showcase the country's diverse cultural influences.

Refried beans

To make refried beans, dried black or red beans are soaked overnight in cold water. The next day, they are boiled with flavouring ingredients such as onion, garlic, bay leaves, and thyme. Once soft, the beans are fried in oil with more onion, garlic, and spices, and mashed into a thick paste.

In addition to being a breakfast food, refried beans are also commonly used as an ingredient in other Belizean dishes. For example, they are used as a filling for fry jacks, johnny cakes, or tortillas, creating a delicious and nutritious breakfast sandwich. They can also be spread on Johnny Cakes, which are then topped with cheese and bacon or stewed chicken for a hearty breakfast.

The versatility of refried beans extends beyond breakfast, as they can also be used as a base for nachos, bean burritos, or even chilli. Belizeans often eat rice and beans daily, and refried beans are a common way to use up leftovers and create a quick and easy meal.

Tortillas

Belizean tortillas are thicker and less stretchy than Mexican tortillas, with a texture more akin to bread. This makes them well-suited to dishes like BBQ chicken or Belizean stewed beans. They are not ideal for burritos, as they lack the necessary stretch, but this can be achieved by adding more fat, like lard, to the mixture.

Belizean tortillas are made with flour, baking powder, butter or shortening, and warm milk, water, or coconut milk. The dough is kneaded and formed into golf-ball-sized balls, which are then pressed or rolled out into flat circles. They are cooked on a comal or cast-iron skillet over medium heat.

Belizeans often eat tortillas with butter and jam for breakfast, or use them as a wrap for sandwiches or tacos. They are also commonly served with stewed beans or other Belizean dishes.

Ingredients:

• 1 teaspoon baking powder
• 1 tablespoon butter or shortening
• 1 1/3 cups warm milk, water, or coconut milk

Method:

Step 1: Mixing the Dough

• Mix the dry ingredients with the butter until the mixture is crumbly.
• Slowly add the warm milk, water, or coconut milk while continuing to mix by hand.
• The dough should be soft, not sticky, and ready to knead.

Step 2: Kneading and Resting the Dough

• Knead the dough for 5 minutes.
• Pinch off golf-ball-sized amounts of dough and roll them into smooth balls by hand.
• Let the dough rest for 15-30 minutes.

Step 3: Forming and Cooking the Tortillas

• Heat a comal or cast-iron skillet over medium heat.
• Press or roll out the dough balls into flat circles before cooking.
• Place the raw tortilla on the comal or skillet—it should start to cook immediately.
• When bubbles form on the uncooked side of the tortilla, flip it.
• After both sides are cooked, use a paper towel or cloth to press down gently and evenly on the tortilla, which will cause it to bubble and form a pocket.

This recipe yields approximately 12 tortillas, and practice is needed to perfect the technique.

Hot sauce

Belizean breakfasts are not for the faint-hearted, and hot sauce is a staple. While Belizeans enjoy a variety of foods in the morning, from eggs and beans to fish and plantains, these dishes are often accompanied by hot sauce.

Marie Sharp's is a well-known brand of hot sauce in Belize, and it can be found on every table. The sauce is made from habanero peppers and comes in different flavours and heat levels, from hot to fiery hot. It can be purchased in Belize or online, and it is even available at duty-free shops at the airport. Marie Sharp's hot sauce is versatile and can be used on eggs, steak, toast, tacos, and more. It has a great flavour and a decent level of heat, making it a favourite among hot sauce enthusiasts.

In addition to Marie Sharp's, there are other hot sauces to try in Belize. Some restaurants make their own unique blends, which you can sometimes buy. SPYCE is another brand of hot sauce made in Belize, and it can be hard to find outside the country. Belizeans also enjoy a pepper sauce called bos a pepa, made from habanero or jalapeño peppers, which is added to the Kriol fish seré and the Garifuna dish hudut.

For those who want to explore beyond hot sauce, there is Lozano sauce, a savory condiment that pairs well with rice and beans. It is commonly found in Belize and is worth trying, even though it is not spicy.

Frequently asked questions