Garifuna Hudut

Rating

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Calories: Approx. 450 per serving

Macros: Protein: 25g, Fats: 20g, Carbohydrates: 45g

Cooking time: 50 minutes

Recipe ingredients:

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Categories: Belizean Cuisine, Traditional Dishes, Seafood Recipes, Plantain Recipes, Comfort Food

About

A flavorful traditional dish made of mashed plantains served with a savory coconut fish stew, showcasing influences from African, Caribbean, and Central American cuisines.

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Grace Flava With A Beat - Garifuna Hudut

waivio_hivecooking388.972 days ago3 min read

Garifuna Hudut is a flavorful traditional dish, consisting of mashed plantains served alongside a savory coconut fish stew. This dish highlights a unique combination of African, Caribbean, and Central American influences. Guest Chef Bernadette Nolberto from Lerisi Garifuna Restaurant shares an authentic recipe that brings the taste of Belize right to your kitchen.

Ingredients

🍌 3 ripe plantains
🍌 2 green plantains
🧂 1 teaspoon salt, Grace Table Salt

🐟 1 pound fresh fish fillets, snapper or any preferred fish
🥥 1 can Grace Coconut Milk
🧅 1 large onion, chopped
🫑 1 bell pepper, chopped
🍅 2 large tomatoes, chopped
🧄 3 cloves garlic, minced
🌿 1 tablespoon fresh cilantro, chopped
🌶️ 1-2 habanero peppers, chopped
🧂 1 teaspoon salt, Grace Table Salt
🫖 2 tablespoons oil, Grace Vegetable Oil
🧂 1/2 teaspoon black pepper

Instructions

1- Prepare the Plantains:

Peel both ripe and green plantains. Cut them into large chunks.
In a large pot, add the plantain chunks and cover them with water. Add 1 teaspoon of Grace Table Salt.
Boil the plantains for about 15-20 minutes until they are tender.

2- Mash the Plantains:

Once cooked, remove the plantains from the water and place them in a large bowl.
Mash them using a pestle or potato masher until you achieve a smooth, dough-like texture.
Set aside while you prepare the stew.

3- Cook the Fish Stew:

In a large pan, heat 2 tablespoons of Grace Vegetable Oil over medium heat.
Sauté onions, bell pepper, and garlic until fragrant and slightly translucent.
Add chopped tomatoes and cook for another 2 minutes.
Pour in the can of Grace Coconut Milk and stir to combine. Bring the mixture to a simmer.
Season with Grace Table Salt and black pepper. Add chopped cilantro and habanero peppers to taste.
Place the fish fillets in the pan, ensuring they are fully submerged in the sauce.
Simmer on low heat for 10-12 minutes until the fish is fully cooked and the flavors meld together.

4- Serve:

On a plate, serve a portion of the mashed plantains alongside a generous helping of the coconut fish stew.
Garnish with fresh cilantro if desired.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Calories: Approx. 450
Proteins: 25g
Fats: 20g
Carbohydrates: 45g
Equipment: Large pot (preferably a Creuset or similar Dutch oven); Pestle or potato masher; Frying pan (All-Clad may be used for even heat distribution)