Hudut
The Garifuna dish par excellence: fish cooked in a spiced coconut-milk broth, the sere, served with a mash of green and ripe plantain pounded in a wooden mortar.
Ingredients
- 4 firm white fish steaks (snapper, grouper or meagre)
- 800 ml coconut milk
- 1 onion
- 3 garlic cloves
- Basil, thyme and black pepper
- 1 chilli
- 3 green plantains and 2 ripe ones
- Salt and lime juice
How to make it at home
- Season the fish with salt, lime and pepper and fry it for a couple of minutes on each side.
- Simmer the coconut milk with the onion, garlic, herbs and chilli for 15 minutes, until it thickens.
- Add the fish to the broth and cook it gently for 8 minutes.
- Peel the plantains, boil them for 20 minutes and pound them in a mortar until you have an elastic dough.
- Serve the ball of plantain on a plate and the fish with its broth in a separate bowl.
The trick: You pinch off a piece of plantain with your fingers and dip it in the broth.