Hudut with SeréMashed Plantain with Coconut Fish Stew
Hudut is a Garifuna preparation of mashed green and ripe plantains served with seré, a coconut fish stew. This version uses red snapper, tomato, culantro, and a whole habanero for adjustable heat.
Prep
30m
Cook
45m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Mash
- 2pcsPlantain (green, peeled and cut into pieces)
- 2pcsPlantain (ripe, peeled and cut into pieces)
- 1.2lWater
- 10gSalt
Stew
- 700gRed Snapper (cut into serving pieces)
- 700mlCoconut Milk
- 160gOnion (finely chopped)
- 12gGarlic (crushed)
- 200gTomato (finely chopped)
- 10gCulantro (finely chopped)
- 1pcsHabanero Chili (whole)
- 2gBlack Pepper
- 2pcsLime (cut into wedges)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the green plantains and ripe plantains in a pot with the water. Simmer until both are very tender, then drain well.
- 02
Pound or mash the plantains together with the salt until smooth and cohesive.
- 03
Combine the onion, garlic, tomato, culantro, coconut milk, and black pepper in a pot and bring to a gentle simmer.
- 04
Add the red snapper and whole habanero chili. Simmer gently until the fish is opaque, flakes easily, and reaches 63°C (145°F).
- 05
Remove the habanero chili before serving for a milder stew, or leave it in longer for more heat.
- 06
Serve the seré beside the hudut with lime wedges.
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