Hudut

It’s that time of the year once again where culture is at the forefront of our hearts, minds..and stomachs!  Join us on our trip to the heart of the South with Chef Ainsley as he gives us his version of this Belizean favorite;  Hudut.   This  savory Garifuna fish stew is cooked in coconut milk and served with a combination of green & ripe mashed plantains, known as fufu.  Here is Chef Ainsley’s take on this traditional favorite!

By Sam Rah

HUDUT 1

 

Mackerel/ or  fish fillet of choice

2 coconuts  grated or shredded

6 plantains (1 ripe  for every 2 green)

1 onion

4 Okra

2 Habanero peppers

2 cloves garlic, minced

1 tbsp fresh thyme, chopped

1 tbsp fresh oregano, chopped

2 tbsp fresh cilantro, chopped

salt & pepper to taste

Method:

Add 4 cups hot water to grated coconut and let sit for about 5 minutes.  Extract coconut milk by squeezing over a strainer. Place extracted coconut milk in a pot and bring to a boil.

Peel the plantains and add the green ones to the boiling water.  Cook for 5-10 minutes before adding the ripe ones to the pot and  boil until tender.  Remove from water and set aside.

Fry sliced seasoned fish until outside is brown and crisp; remove from pan and place on the side.

 

HUDUT 2

Bring the coconut milk to a boil and add  pepper, garlic, okra and onions to the pot and add fish ensuring that fish is completely covered by the coconut milk.

Beat plantain in a ‘mata’ (large wooden pestle and mortar) or simply use a potato masher and bowl with a bit of salt.   The final result will be thick and firm.

Serve:

Place fish in a bowl and scoop coconut milk stew over fish and as the main treat in this dish, place a ice cream sized serving of the plantain mixture in the bowl.  Serve with coconut white rice if desired.

HUDUT 3

 

Needless to say, production stopped for about 45 minutes when this dish was finished cooking.

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