Hudut with Sere, often simply called “Hudut” is one of the most popular Garifuna dishes. “Hudut” is actually the term for the mashed green and ripe plantain, and “sere” refers to the coconut fish stew that it is served with. The hudut is sometimes served with other stews or other meats, but the coconut and fish is the most popular.
There is a similar dish called “tapado” that is popular in the Guatemelan Garifuna town of Livingston, which includes more seafood such as shrimp and shellfish.
Below is a typical Belizean recipe for hudut with sere. You can experience this delicious meal if you sign-up for one of our Half- or Whole-Day Packages and take part in a cooking lesson or simply enjoy the meal.
Hudut with Sere
- 2 medium size fish
- 1/2 onion (sliced)
- 2 plugs garlic (finely chopped)
- 2 tablespoons coconut oil or cooking oil
- 1 1/2 cups coconut milk (fresh or from powder/can)
- 1 1/2 cups water
- 1 teaspoon salt
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh basil
- 5 okra
Season the cleaned fish with salt and pepper and set aside
Heat up coconut oil in a pot and sautee onions and garlic with salt and pepper for a few minutes.
Add coconut milk and water
Stir and add fish.
Allow to heat up and keep stirring the coconut milk to stop it curdling, but avoid stirring the fish and breaking it up.
Continue to stir the milk, adding the okra about 5 minutes before the fish is cooked.
Continue to cook until fish and okra are cooked and soup is thickened.
Save some of the gravy to use in the hudut (mashed plantain).
Ingredients (Hudut/mashed plantain):
- 4 green plantains
- 2 ripe plantain
- 8 cups water
- 1/2 tsp salt
- 1/3 cup sere
Directions (Hudut/mashed plantain):
- Peel and cut plantain.
- Boil green plantain until soft, remove from water, put aside
- Boil ripe plantain until soft, remove from water, put aside
- Let plantains cool a little
- Place all plantain in a mata and beat with mata stick, adding water and sere as required to get the desired consistency
- Serve with the sere