Leslie Massey
Hudut is a traditional Garifuna dish from Belize. It is a delicious combination of fish cooked in coconut broth and mashed plantains. The Garifuna people are descendants of intermarried Africans and Carib natives who settled on the Atlantic coast of Honduras, Belize, Guatemala, and Nicaragua. Hudut is a staple in Garifuna families and represents their love for the sea and living on the coast. The dish is easy to make and can be prepared in under 30 minutes.
| Characteristics | Values |
|---|---|
| Type of Dish | Savory fish stew |
| Main Ingredients | Fish, Coconut, Plantains |
| Spices | Oregano, Cilantro, Basil, Garlic, Black Pepper |
| Other Ingredients | Okra, Onion, Habanero Peppers, Salt, Sugar |
| Cooking Techniques | Boiling, Frying, Sautéing, Mashing, Grating |
| Cooking Time | 30-35 minutes |
| Serving Suggestions | Eat with hands, Serve with rice or Fu-fu |
Prepare the plantains
Preparing the plantains is a simple process, but it does require a few steps to get that authentic texture and flavour.
First, peel the plantains. You will need both green and ripe plantains, and you should peel them both. Next, cut the plantains into three or four pieces each. This will help them cook evenly and soften more quickly.
Now you're ready to boil your plantains. Place the green plantains in a pot of boiling water and let them cook for 7-10 minutes. After this initial cooking period, add the ripe plantains to the pot and continue boiling. You will know they are ready when they are well-softened. This should take around 15-20 minutes in total.
Once your plantains are nice and soft, remove them from the water and let them cool for a minute. You don't want them to cool completely, but a quick minute will make them easier to handle. Now it's time to mash! You can use a food processor for this step, or, if you're feeling adventurous, try the traditional method of a mortar and pestle. Add a little water if the mixture becomes too dry. You can also add a little sugar at this stage if you prefer your plantains on the sweeter side.
Finally, form the mashed plantain mixture into small balls and they are ready to serve as a side dish with your delicious Hudut stew.
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Make the fish
To make the fish for your hudut, you'll first want to clean and season your fish. The traditional choice is red snapper, but other types of fish can be used. Season with salt and pepper, or use other seasonings of your choice.
Next, you'll want to brown the fish. You can either lightly saute the fish in a frying pan with oil, or, as an alternative method, sear the fish in batches in a large frying pan with vegetable oil over medium-high heat. Turn the heat up to high and sear each side for around 3 minutes, until richly browned.
Once browned, you can set the fish aside and start on your coconut broth. Add coconut milk to a pot and bring to a boil. You can also add other ingredients to the broth at this stage, such as oregano, cilantro, garlic, onion, and okra.
Once the broth is boiling, add the fish back in and cook for a further 20 minutes or so. You can also add fresh herbs in the last 10 minutes of cooking.
And that's it! Your fish is now ready to be served with the rest of your hudut.
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Cook the coconut sauce
To cook the coconut sauce, also known as sere, you'll need to first season your fish fillets with salt and pepper. You can use red snapper, or another similar fish. Make incisions in the fish along the skeleton line, and season with salt and pepper. Set the fish aside.
Dice an onion and garlic cloves, and mince oregano and cilantro. In a pot, add two cans of coconut milk, the oregano, cilantro, okra, onion, garlic, and salt and pepper to taste. Cook the coconut liquid on medium heat, stirring regularly to prevent curdling, until it begins to boil.
In a frying pan, lightly saute the fish in oil until browned. Once the coconut milk is boiling, add the fish and continue to boil together for 20 minutes. The stew will begin to thicken as it cooks, so be sure to keep stirring.
Add the okro to the soup about 5 minutes before turning off the heat. You can also add some fresh herbs at this stage, and use the rest as a garnish.
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Combine the dish
Now that you've prepared all your ingredients, it's time to combine them and cook your hudut!
Cooking the Plantains
Start by peeling your plantains and cutting them into three or four pieces. Place a large stockpot of water on the stove and bring it to a boil. Add the green plantains to the boiling water and cook them for 7-10 minutes, or until they are well softened. After the first 5 minutes, add the riper yellow plantains to the pot. Once all the plantains are well softened, remove them from the water and let them cool for about a minute. Then, blend them in a food processor until smooth. If you don't have a food processor, you can also mash the plantains with a mortar and pestle. If the plantain mixture is too thick, add a little water. You can also add a little sugar if you want your plantain mixture to be sweeter.
Cooking the Fish Stew
Season your fish fillets with salt and pepper. If you're using whole fish, clean and core them before seasoning. Dice the onion and garlic, and mince the oregano and cilantro. In a pot, combine the coconut milk, oregano, cilantro, okra, onion, garlic, and salt and pepper to taste. Cook this mixture over medium heat, stirring regularly, until it comes to a boil. Be careful not to let the milk curdle. In a separate frying pan, lightly saute the fish in oil until it is browned. Once the coconut milk mixture is boiling, add the fish and continue to boil for about 20 minutes. You can turn the fish once while it's cooking.
Serving
Taste the stew and adjust the seasoning with salt and pepper if needed. Serve the fish coconut stew with the plantain mixture (fu-fu) on the side. Enjoy!
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Enjoy
Now for the best part: enjoying your delicious, freshly cooked hudut! This traditional Garifuna dish is a tasty and generously filling meal, combining sweet, spicy, creamy, and slightly bitter flavours. Hudut is a great dish to share with friends and family, and it can be made in under 30 minutes if you use a few shortcuts.
Hudut is best served with the mashed plantain (fu-fu) on the side, or with the sere (coconut gravy) poured over the top of the plantain. It is traditionally eaten with your hands, making it a fun and interactive meal.
If you want to make your hudut go further, you could serve it with a side of rice. This is a great option if you are cooking for a large group or if you are particularly hungry! You could also add extra herbs or spices to the sere to give it a personalised twist.
Hudut is a unique and special dish, full of flavour and history. It is a wonderful way to experience a taste of Belizean culture and is sure to be a hit with anyone who tries it. So, what are you waiting for? Dig in and enjoy!
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Frequently asked questions
Hudut is a traditional Garifuna dish from Belize. It is a fish stew cooked in coconut broth and served with mashed plantains or yams.
Red Snapper is the most commonly used fish in Hudut.
The key ingredients in Hudut are green plantains, ripe plantains, fish, coconut milk, garlic, and okra.
To make the mashed plantains, also known as fu-fu, peel and boil the plantains until soft. Then, mash or blend them until smooth, adding water if the mixture is too thick.
To make the coconut fish stew, season and saute the fish, then set it aside. In a separate pot, combine coconut milk, garlic, okra, and other desired seasonings. Bring the mixture to a boil, add the fish, and cook until the soup thickens.
