Street Staple · Fried Fish Turnover
Panades
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Despite the Spanish-sounding name, panades are considered a Garifuna specialty rooted in Belize's Afro-Indigenous coastal communities, not a Latin import.
Panades are small, half-moon turnovers made from corn masa dough, filled with flaked fish (or beans) and deep-fried until crisp. Vendors sell them hot in paper bags, doused with an onion-and-habanero pepper sauce.
Why it's made this way: As a coastal, Garifuna-rooted snack, panades made use of two things always on hand near the sea — corn masa and fresh fish — turning them into a cheap, fried, easily portable meal sold nationwide.
Roughly what's in it
280kcal
10gprotein
30gcarbs
14gfat
Estimated per typical street-vendor portion — not lab-tested.
More from Belize
Part of World of Street Food — 690 dishes from 118 countries.
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