I’m a man of simple pleasures, next to Rice and beans with stew chicken and potato salad, Hudut is my favourite Belizean grub. And with Garifuna Settlement Day recently occurring on November 19, I’ve been craving this traditional Garinagu food even more. I’m happy to be cooking it today and sharing the recipe with you guys.
Hudut is easy to make! It is comprised of green and ripe mashed plantains called Fu-fu and a fish coconut stew. This traditional dish is important to the Garifuna because it represents their love for the sea and living on the coast. Many other cultures that are near the sea or ocean have similar dishes, for example countries such as Brazil and Thailand have their own versions of a fish coconut stew. Even here in Belize, the local creole culture has a similar dish which is known as Sere. Sere is cooked in the same way but involves many other ingredients and is most of the time eaten with white rice instead of Fu-fu.
4 Green plantains, mashed
2 Ripe plantains, mashed
2 fishes, Red Snapper
2 Cans of Coconut milk
1 Onion, chopped
2 cloves of Garlic, minced
A handful or 2 of Okra
A touch of fresh Cilantro, minced (use Basil if you prefer)
A touch of fresh Oregano, minced
Add Salt and Pepper to taste
Start off by peeling the plantains and boiling them in a bowl of water for 15 to 20 minutes. Now clean and chop your fishes in halves. You can only add salt and black pepper to your fish or choose to season them however you prefer.
Traditionally the plantains are crushed in a large wooden mortar and pestle but a food processor can do just fine. Add some water if it’s too dry. Also add a little bit of sugar if you want your Fu-fu to be sweeter.
Put the coconut milk to boil and add the oregano, cilantro, garlic, okra and salt and pepper to taste. While you wait for the coconut milk to boil, lightly sauté the fish until it gets brown.
When the coconut milk is boiling, add the fish and cook for another 20 minutes.
Serve the fish coconut stew with the Fu-fu on the side. Enjoy!