Hudut
Hudut is a traditional Garifuna dish from Belize, consisting of mashed green and ripe plantains (fu-fu) served with a rich coconut milk-based fish stew (sere). It represents the Garifuna people's connection to the sea and coastal living.
🧂 Ingredients
- 4 large Green plantains
- 2 large Ripe plantains
- 2 lbs White fish fillets (e.g., red snapper, grouper)
- 2 cans (13.5 oz each) Coconut milk
- 1 medium White onion(finely chopped)
- 2 cloves Garlic cloves(minced)
- 1 cup Okra(sliced)
- 0.25 cup Fresh cilantro(minced)
- 1 tsp Fresh oregano(minced)
- Salt(to taste)
- Black pepper(to taste)
- 2 tbsp Vegetable oil(for sautéing fish)
👨🍳 Instructions
- 1
Peel the green and ripe plantains. Boil the green plantains in water for 15-20 minutes until tender. Add the ripe plantains and boil for another 5-10 minutes until soft. Drain and mash them together until smooth, forming a dough-like consistency (fu-fu). If too dry, add a little warm water. Set aside.
- 2
Season the fish fillets with salt and pepper. Heat vegetable oil in a frying pan over medium heat and lightly sauté the fish until browned on both sides. Set aside.
- 3
In a pot, combine coconut milk, chopped onion, minced garlic, sliced okra, minced cilantro, and minced oregano. Bring to a simmer over medium heat, stirring regularly to prevent curdling.
- 4
Add the sautéed fish to the simmering coconut milk mixture. Cook for 20-25 minutes, stirring occasionally, until the fish is cooked through and the stew has thickened slightly.
- 5
Season the sere (fish stew) with salt and pepper to taste. Serve the hudut by placing a portion of the mashed plantains on a plate and topping it with the coconut fish stew.
💡 Pro Tips
- ✓For a smoother fu-fu, use a food processor to mash the plantains.
- ✓If you prefer a spicier dish, add a whole habanero pepper to the sere while it simmers, or serve with hot sauce.
- ✓Ensure you stir the coconut milk mixture frequently to prevent it from curdling.
🔄 Variations
- Use other white fish like snapper or grouper.
- Add a pinch of basil for an extra layer of flavor.