an
boil up. A combination of various boiled starches, vegetables and "bile cake", accompanied with either fish or pig tail Among the main staples of a Creole dinner are rice and beans with some type of meat, for example stewed chicken, baked chicken, stewed pork, stewed beef etc.; salad, whether potato, vegetable, or coleslaw; seafoods, including fish, conch, lobster; some game meats, including iguana, deer, peccary and gibnut; and ground foods such as cassava, potatoes, cocoa and plantains. Fresh juice or water are typically served, occasionally replaced by soft drinks and alcoholic beverages (homemade wines made from sorrel, berries, cashew, sorosi, grapefruit and rice are especially common). Breakfasts usually include Creole bread and Kriol bun, johnny-cakes and frycakes (also called fry jacks). Since the late 20th century, Creoles have adopted foods from other groups, particularly "Spanish" dishes made with tortillas. A more general national Belizean cuisine has developed and adopted traditional foods brought by the many Central American immigrants. (with
coconut milk), stewed recado chicken and
potato salad Creoles in general eat a relatively balanced diet. The
bile up (or boil up) is described above. Other important Creole foods are cowfoot soup, a thick stew with cocoyam and tripe, and a wide variety of dishes made with fish. Coconut milk and oil are common ingredients, though they have become increasingly rare and expensive. A plague of "lethal yellowing" killed most of the coconut trees in the 1990s. In
Belize, cassava was traditionally made into "bammy," a small fried cassava cake related to
Garifuna cassava bread. 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 were usually served as a starchy side dish with breakfast, with fish dishes, or alone as a snack. Cassava Pone (Plastic Cake) is a traditional Belizean Creole and pan-
West Indian cassava flour cake, sometimes made with coconuts and raisins. Other common desserts include Sweet Potato Pone, Bread Pudding, stretch-mi-guts (a kind of taffy), tableta (coconut crisp), wangla (sesame) and powderbun, as well as a variety of pies. ==Creole organizations==