<P> Kriols in general eat a relatively balanced diet . The bile up (or boil up) is considered the cultural dish of the Belizean Kriols . It is combination boiled eggs, fish or pig tail, with a number of ground foods such as Cassava, Green Plantains, Yams, Sweet Potatoes, cocoa, and Tomato Sauce . In Belize, cassava is traditionally made into "bammy," a small fried cassava cake inherited from the Garifuna . </P> <P> The cassava root is grated, rinsed well, dried, salted, and pressed to form flat cakes about 4 inches in diameter and 1 / 2 - inch thick . The cakes are lightly fried, then dipped in coconut milk and fried again . Bammies are usually served as a starchy side dish with breakfast, with fish dishes or alone as a snack . Cassava Pone is a traditional Belizean Kriol and pan-West Indian dessert recipe for a classic cassava flour cake sometimes made with coconuts and raisins . </P> <P> The Kriol fish seré is similar to a dish from the Garifuna culture, called hudut . There are two main types of hudut--one made with coconut milk, similar to the seré described above, but made with mashed half - ripe plantain . The other type does not use coconut milk and may best be compared to a spicy fish soup . Bos a pepa, a Belizean pepper sauce made from the hot habanero or the milder jalapeño, is sometimes added . </P> <P> Every single part of the coconut has some use: the dried husk for ornamental arts and for getting the fire going in a bar - b - cue; the water as a refreshing beverage or as a mixer with alcoholic drinks; the meat grated for its milk for uses as described above, or in other preparations, like the distinctive coconut - flavored taste of Kriol bread and bun . Dukunu is a dish made with sweetened starch (usually cornmeal but can also be sweet corn wrapped and boiled in aluminum foil or a banana leaf . Cahn Sham is ground or powdered sweetened parched corn . The dried grated coconut meat, after you mix with water and squeeze out its milk, provides the basis for many Belizean desserts . </P>

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