The Ultimate Guide To Making Belizean Sere

Belizean Sere is a delicious and comforting seafood soup or chowder made with fish or a mix of seafood, simmered in a rich coconut milk broth with vegetables like cassava, plantains, and sweet potatoes. It is flavored with fresh herbs and spices and often served with a side of white rice or coconut rice. This dish originates from the Garinagu people of Belize and is commonly served on Garifuna Settlement Day, which is celebrated on November 19th to commemorate the Garinagu arrival in Belize. In this article, we will provide a step-by-step guide on how to make this mouthwatering Belizean delicacy.

Prepare the fish

Preparing the Fish

Begin by cleaning the snapper fillets. Pat the fillets dry, then cut them into smaller pieces or chunks. You can use any firm white fish, such as snapper or rockfish. Season the fish chunks to your liking.

For a different presentation, you can also leave the fillets whole instead of cutting them into pieces.

Prepare the chowder broth

To make the chowder broth for your Belizean sere, start by pouring the coconut milk and water into a saucepan. You will need 1 and 1/2 cups of coconut milk and the same amount of water. Add your aromatics to the pan: onions, garlic, and carrot. You can also add plantain at this stage, which is a feature of some recipes. Heat this mixture over medium heat, stirring occasionally.

Now it's time to add your seasonings. You can season with salt and pepper, and add herbs like thyme, either fresh or dried. Give the mixture a good stir to combine, and you'll have a beautifully fragrant broth ready for your fish.

Some recipes call for the addition of vegetables like cassava or yucca, and bell peppers at this stage. If you're using a recipe that includes these, simply add them to the pan and cook until softened, before moving on to the next step.

This is a simple and quick process, and your delicious, creamy broth will be ready in no time!

Add seasonings

Belizean sere is a creamy fish chowder that originated with the Garinagu people of Belize. It is typically made with a white fish such as snapper or rockfish, and root vegetables like cassava, plantains, and sweet potatoes. The dish is cooked in a coconut milk broth and seasoned with salt, pepper, and various herbs and spices.

When preparing the fish, it is important to pat the fillets dry, cut them into chunky pieces, and then add any seasonings you would like. Common seasonings include salt and pepper, as well as herbs such as thyme. You can use either fresh or dried thyme, depending on your preference.

In addition to salt and pepper, you may also want to add other seasonings to your dish. One option is to use Belizean recado paste, which can be added to the pot along with the salt and pepper. This adds a nice kick of heat to the dish. If you don't have access to recado paste, you can substitute it with a mixture of chili powder, cumin, and paprika.

Another option for adding flavour to your Belizean sere is to include a whole habanero pepper in the dish. This will give the dish a spicy kick. If you prefer a milder flavour, you can omit the habanero pepper or use a milder variety of pepper. Alternatively, you can include a jalapeno pepper, which will give the dish a more mild flavour.

Finally, you can also experiment with different types of seafood in your sere. While fish is traditional, you can also use shrimp, scallops, or conch. You can also include a mix of different types of seafood to create a truly unique dish.

Add the fish to the chowder

Now it's time to add the fish to the chowder! This is a crucial step in the cooking process, as you want to make sure the fish is cooked just right—neither undercooked nor overcooked.

First, make sure your fish is prepared and seasoned before adding it to the chowder. Cut the fish into chunky pieces or bite-sized pieces, as this will help it cook more evenly and ensure that it's easier to eat. You can also add any seasonings you like to the fish; this can include salt and pepper or any other herbs or spices you prefer.

Once your fish is ready, you can add it to the chowder. Bring the chowder to a simmer and then gently place the fish into the broth. You can add the fish in one layer, making sure that the broth comes up to the top of the fish but doesn't submerge it completely. If your fish is in chunks, simply add them to the broth and stir gently to combine.

Let the fish cook in the simmering broth until it is opaque and flaky. This should only take a few minutes, so keep a close eye on it to avoid overcooking. You'll know the fish is done when it flakes apart easily and has turned opaque throughout.

If you're using a combination of seafood, such as shrimp or scallops, you can add them along with the fish or at a different time, depending on their cooking times. For example, if using shrimp, you may need to cook them for a shorter time, so you can add them to the chowder after removing the fish to flake it or even add them uncooked at the very end, stirring until they turn opaque.

Once your fish is cooked to perfection, you can move on to the final steps of making your Belizean sere. This may include adding additional ingredients, such as coconut milk or herbs, and simmering everything together to combine the flavours. Remember to stir occasionally to prevent the chowder from sticking to the bottom of the pot and to ensure even cooking.

Finally, serve your Belizean sere with a side of coconut-infused white rice or other suggested sides, such as fried plantains or a simple green salad. Enjoy your delicious and hearty meal!

Serve with rice and garnishes

Belizean sere is a delicious seafood soup or chowder, made with a variety of seafood and vegetables, cooked in coconut milk, and served over rice. The dish is packed with flavour and has a unique blend of spices and herbs, creating a comforting and hearty meal.

The rice served with the sere is typically white rice, infused with coconut. To make this, simply cook the rice as you would normally, but replace the water with coconut milk. You can also add a little extra coconut milk or desiccated coconut to the rice for a more intense flavour.

As for garnishes, there are several options to choose from. Firstly, you could use lime wedges. These add a burst of freshness and a tangy twist to the dish. Secondly, you could add some chopped fresh herbs, such as thyme or culantro (a herb similar to cilantro). These herbs will enhance the flavour of the dish and add a beautiful aroma.

Another option for a garnish is to use sliced or diced vegetables. For example, you could use bell peppers, either red or green, to add a pop of colour and a crunchy texture. You could also use sliced scallions or green onions, which will add a mild onion flavour without being too overpowerful.

Finally, you could garnish the Belizean sere with some chopped nuts or seeds, such as toasted coconut flakes, or pumpkin or sunflower seeds. These will add a crunchy texture and a nutty flavour to the dish.

Frequently asked questions