Belizean Delights: Exploring The Country's Traditional Desserts

Belize's diverse cultures and history shine through in its traditional desserts, which are influenced by the country's British colonial past and its Spanish and Caribbean neighbours. The result is a mouth-watering array of sweet treats, including the ever-popular fruit cake, a simple rum-soaked cake baked with dried fruit that has been stewed in sugar syrup. Another boozy delight is the bread pudding, made with stale bread, eggs, milk, sugar and a generous glug of rum.

For those with a sweet tooth, there's Tableta, a coconut candy made with condensed milk and ginger, and Tres Leches, a sponge cake soaked in three types of milk: evaporated, condensed and heavy cream. Coconut pie, made with grated coconut, eggs, nutmeg, lemon or vanilla essence, and evaporated and condensed milk, is another popular choice.

Belize is also known for its natural chocolate, with factories in Belize City offering first-hand experience in turning cacao beans into premium chocolate. And for a refreshing dessert, there's nothing better than a slice of ripe pineapple, watermelon, orange or papaya.

Belizean fudge

Ingredients:

• 14-ounce can of sweetened condensed milk (or coconut condensed milk for a dairy-free alternative)
• 1/8 teaspoon of freshly grated nutmeg
• 1 cup of white sugar (or coconut sugar)
• 1/4 cup of butter (or coconut oil)
• 2 teaspoons of vanilla extract
• 1/4 cup of raisins, peanuts, or freshly grated coconut (optional)

Directions:

• Grease a cookie sheet with butter and set it aside.
• Combine all the ingredients in a non-stick saucepan and cook over medium heat, stirring constantly, until the mixture starts to bubble.
• Continue cooking for approximately 12 to 15 minutes, stirring constantly, until the mixture turns medium brown.
• If using, add the raisins, peanuts, or shredded coconut.
• The mixture is ready when it pulls away from the sides of the saucepan.
• Pour the mixture onto the prepared cookie sheet and let it cool before cutting into 2-inch squares.
• Store the fudge in an airtight container.

Fruit cake

The tradition of making fruit cake in Belize dates back to the middle of the 17th century when English settlers brought over the tradition of the 'English pudding'. Over time, this was modified by African slaves and their descendants who evolved it into a densely rich and moist rum cake, with a potent mix of finely ground raisins, cherries, and nuts which were soaked for months or stewed in overproof rum.

Belizean fruit cake connoisseurs prefer a cake that has been baked to perfection, moist on the inside and with a brown crust on the outside, with no visible cracks, and aged for at least one week. This process melds the various ingredients into a truly great fruit cake that can be enjoyed with a glass of locally made wine or a soft drink, preferably lemonade.

The combination of a sweet cake and Caribbean rum is sure to make an excellent end to a magnificent meal. Two types are made – the traditional Black Fruit Cake infused with caramel colouring, and the White Fruit Cake that is lighter and minus the caramel. Christmas in Belize is not complete without this Fruit Cake.

Cassava pudding

To make cassava pudding, the cassava root is first peeled, washed, and grated. The grated cassava is then combined with other ingredients such as sugar, ginger, vanilla essence, and coconut milk. The coconut milk is added slowly until the mixture reaches a mushy consistency. The pudding is then baked in an oven for around 30 minutes at 400°F (200°C). The result is a gelatinous, sticky, and sweet dessert.

Cassava is a good option for those with dietary restrictions as it is naturally free from both fat and gluten. However, it is important to note that cassava must be cooked thoroughly to remove any traces of toxins.

Tableta

The use of condensed milk in Tableta is perhaps due to the British influence on Belizean desserts. Condensed milk is a common ingredient in Belizean sweets, as seen in their fudge, which is made with condensed milk, sugar, butter or peanut butter, vanilla, nutmeg, cinnamon, raisins, nuts, and grated coconut flakes.

Belizean cuisine is heavily influenced by its Central American and Caribbean neighbours, as well as its British colonial past. The country's food is known for its use of a variety of spices and cultural blends.

Craboo

The Craboo fruit has a peculiar odour and ranges in colour from green to orange-yellow to reddish-brown. Its flavour can vary from bland to sweet, acid, or cheese-like. Despite its offensive odour, the fruit is enjoyed in various ways by both children and adults in Belize. One popular method is to smash the fruit and mix it with evaporated or condensed milk, creating a quick and easy dessert. Craboo is also commonly stewed with sugar, water, spice seed, and cinnamon to make a sweet treat that can be enjoyed hot or cold. The process of making stewed craboo is time-consuming but results in a delicious snack.

In addition to these desserts, Craboo is used in a variety of other dishes and drinks. It can be eaten plain or preserved and is commonly made into wine, rum cream, or ice cream. The wood of the Craboo tree has a pleasant odour and is sometimes used for smoking meats. The bark infusions are believed to have medicinal properties and are used to treat gastrointestinal issues, gum disease, and snakebites.

Overall, Craboo is a versatile fruit that holds a special place in Belizean culture and cuisine, offering a range of sweet treats and health benefits to locals and visitors alike.

Frequently asked questions