Garifuna Hudut (Belizean Coconut Fish Broth with Mashed Plantains) – Authentic Belize Recipe
Coastal Garifuna masterpiece: velvety garlic-coconut fish broth served with pounded plantain fu-fu.
- Country of Origin
- 🇧🇿 Belize (Central America, Americas)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Pan-seared snapper fillets, Green and ripe mashed plantains (fu-fu), Okra, Rich coconut milk, Fresh basil
Ingredients for Garifuna Hudut (Belizean Coconut Fish Broth with Mashed Plantains) (4 Servings)
- 1.25 lbs (or 2.5 cups) pan-seared snapper fillets, prepped into bite-sized pieces
- 1.5 cups green and ripe mashed plantains (fu-fu), washed and trimmed
- 1 cup okra
- 1 medium onion and 3 cloves garlic, finely minced with rich coconut milk
- 1.5 tbsp traditional Belize seasoning (fresh basil, garlic, habanero, thyme)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and rich coconut milk for 3–4 minutes until fragrant.
- Stir in fresh basil, garlic, habanero, thyme and toast for 45 seconds to release the essential oils of Belize's kitchen.
- Add pan-seared snapper fillets and green and ripe mashed plantains (fu-fu), tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in okra, adjust seasoning, and ladle steaming hot into deep bowls.