Hudut
A traditional Garifuna dish featuring fish cooked in a savory coconut broth, served with mashed plantains (fu-fu).
Prep Time
25 mins
Cook Time
40 mins
Difficulty
Medium
Servings
4
- 2 lbs whole fish (snapper or jack), cleaned
- 4 green plantains
- 2 ripe plantains
- 2 cans (13.5 oz each) coconut milk
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 habanero pepper, whole
- 1/2 cup chopped cilantro or culantro
- Salt and pepper to taste
Instructions
Peel and boil the plantains in salted water until tender. Mash them together in a traditional mortar (or with a large masher) until smooth to create 'fu-fu'.
Season the fish with salt and pepper.
In a large pot, simmer the coconut milk with onion, bell pepper, garlic, and the whole habanero pepper for 10 minutes.
Gently place the fish into the coconut broth. Cover and let it simmer for 15-20 minutes, or until the fish is cooked through.
Stir in the chopped cilantro during the last few minutes of cooking.
Serve the fish and broth in a bowl, with a ball of the mashed plantain (fu-fu) on the side or partially submerged in the broth.
Add a splash of fresh-squeezed orange juice to the coconut broth for a subtle citrus note.
The key to great fu-fu is mashing the plantains while they are still very hot. Be careful!
This dish is a complete meal in itself, representing the heart of Garifuna cuisine.