Hudut (Belizean Fish and Coconut Stew with Mashed Plantain)
In short: Fish simmered in a garlicky coconut broth with sweet pepper, culantro and a whole habanero, served with a smooth mound of mashed plantain. It takes about 1 h 15 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 h 15 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 425 kcal
Hudut is one of the best-known dishes of Belize's Garifuna communities, especially along the southern coast. Chunks of fresh fish simmer in a broth of coconut milk, garlic, onion, sweet pepper and herbs, with a whole habanero added for fragrance rather than fire. Green and ripe plantains are boiled and pounded into a smooth, sticky mound, shaped into balls and served beside the bowl for dipping into the broth.
Instructions
- Toss the fish with the lime juice and 1/2 tsp salt. Leave it for 15 minutes while you start the plantains.
- Cut the ends off the plantains, slit the skins lengthwise and peel them. Cut into chunks and boil in salted water for 20 to 25 minutes, until very tender.
- While the plantains boil, put the coconut milk, water, onion, garlic, sweet pepper, culantro, thyme, black pepper and 1 tsp salt in a wide pot. Add the whole habanero, bring to a gentle simmer and cook for 15 minutes.
- Slide the fish into the broth, cover and simmer gently for 8 to 10 minutes, until the fish turns opaque and flakes easily. Do not stir hard, or the fish will break apart.
- Drain the plantains, saving 120 ml (1/2 cup) of the cooking water. Mash or pound them while hot with a heavy pestle or potato masher, adding the reserved water a spoonful at a time, until smooth, thick and sticky.
- Wet your hands and shape the mash into 6 smooth balls.
- Lift the habanero out of the broth. Ladle the broth and fish into deep bowls and serve each with a plantain ball on the side, for tearing off and dipping.
Tips
- Keep the habanero whole and unpierced so it only perfumes the broth. If it bursts, the stew turns fiery, so remove it right away.
- Mash the plantain while it is hot. Once it cools, it stiffens and will not go smooth.
Questions and answers
What is hudut?
Hudut is a Garifuna dish of fish simmered in coconut milk, served with mashed green and ripe plantain. In Belize it is a staple of Garifuna home cooking, in towns such as Dangriga and Hopkins.
Which fish works best for hudut?
Firm white fish such as snapper, grouper or cod holds its shape in the broth. Steaks cut across a whole fish give a richer broth, because the bones add body.
How do you eat hudut?
Tear off a piece of the mashed plantain, dip it in the broth and eat it with a bite of fish. Many people add a few drops of habanero hot sauce to their bowl.
How long does it take to make Hudut (Belizean Fish and Coconut Stew with Mashed Plantain)?
About 1 h 15 min in total: 30 min of preparation and 45 min of cooking.
How many calories are in Hudut (Belizean Fish and Coconut Stew with Mashed Plantain)?
About 425 kcal per serving, with 31 g of protein, 43 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 425 kcal |
|---|---|
| Protein | 31 g |
| Carbohydrates | 43 g |
| Fat | 16 g |
| Fiber | 4 g |
| Sugar | 10 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
