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
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
Sahou cassava drink is usually served as a thick, warm drink. Sometimes it is made with condensed milk or lots of sugar is added. It is often drunk on chilly mornings to help warm you up. As one of the staple Garifuna foods, cassava is used in many recipes.
Sahou Cassava Drink Recipe
1 pound cassava or 1⁄4 cup cassava starch
1 grated coconut with 2 cups water OR 2 cups coconut milk (made from powder or from a can)
1⁄4 teaspoon cinnamon
1⁄4 teaspoon nutmeg 1 teaspoon vanilla
Sugar, honey or other sweetener to your liking
Grate cassava and add about 2-3 cups of water to grated cassava and strain. Use the strained liquid to make the Sahou
Grate coconut and add about 2-3 cups of water and strain (if making your own coconut milk)
Add nutmeg, vanilla and cinnamon to a pot with the cassava liquid.
Cook over low heat, stirring constantly
Add coconut milk and continue to stir until it reaches your desired consistency.
Add sugar, honey or other sweetener to your liking.
Can be served hot or cold as a drink or as a porridge.
Garifuna food is traditionally based on the staple foods of cassava, plantain and banana, combined with fish and other seafood. The colors of the Garifuna flag reflect the importance of cassava to the Garifuna people, as the yellow stripe represents the color of cassava bread (“ereba” in the Garifuna language).
Cassava is not only made into flatbread, but also into sweet deserts such as cassava pudding (also known as plastic cake due to its rubbery consistency), and sweetened drinks like sahou. It is also sometimes included in stews.
Plantain and banana are used both ripe and unripe (green) in Garifuna food. The word “hudut” is commonly used to refer to the popular fish and coconut milk stew served with mashed plantain. In actual fact is the word for the plantain alone. The plantain served with the fish is a combination of around three parts green plantain to one part ripe plantain. Both are boiled and then pounded together in a wooden “mata” until the consistency of a moist dough. Mashed plantain is served with other Garifuna dishes such as “Tikini” and “Tapado”.
“Hudut” – mashed green & ripe plantain with fish sere in the background
Green bananas are used in savoury dishes such as green banana fritters. These are made by grating green bananas and seasoning before making them into patties ready to fry. They are also used in “bundiga“, another stew, and in “darasa”, which is basically tamales made with green banana instead of corn. Dried banana and plantain powder are also used to make a Garifuna porridge called “gungude”.
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