A traditional Garifuna dish of rich coconut fish broth served over pounded green and ripe plantains.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep bowl
Garnishes: lime wedge
Accompaniments: extra coconut broth
Instructions
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1
Boil green and ripe plantains until soft. Pound together in a mortar until smooth and elastic.
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2
Simmer fish with coconut milk, onion, garlic, thyme, and scotch bonnet until fish is cooked through.
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3
Remove fish bones and flake the meat back into the broth.
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4
Serve the coconut fish broth over mounds of mashed plantain.
Did You Know?
Hudut is the most sacred dish in Garifuna culture and is central to the dugu ceremony, a traditional ancestral healing ritual.
Chef's Notes
Equipment Tips
- mortar and pestle
- large pot
- wooden spoon
Garnishing
lime wedge
Accompaniments
extra coconut broth
The Story Behind Hudut
Hudut is the quintessential Garifuna dish, brought to Belize when the Garifuna people arrived on the shores of southern Belize in 1832. The dish combines West African pounding techniques with Caribbean seafood and coconut, reflecting the Garifuna people's mixed African and indigenous Arawak heritage. It remains a powerful symbol of cultural identity and resistance, served at important community gatherings and ceremonies.
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