🇧🇿 How to Make Hudut

Craving Hudut? On FoodNeverComes the food never actually comes — so here's how to make real Hudut at home, in about 1 hr, with stuff you probably already have.

🛒 Ingredients

Tap ingredients to tick them off as you shop or cook ✔️

• 4 snapper or grouper fillets
• 2 cans (800ml) coconut milk
• 1 onion, 3 cloves garlic, 1 tomato, chopped
• 1 tsp recado rojo
• 2 green plantains and 2 ripe plantains, for the fufu
• a sprig of culantro or coriander
• 1 habanero, whole and unbroken
• salt, black pepper
• water

👩‍🍳 Method

1. Boil the plantains — green and ripe together — in salted water for 20 min until completely soft.
2. Pound them hot in a mortar until smooth and elastic. This is the hudut itself; the fish soup is technically the 'sere' that goes with it. Add a splash of the cooking water if it seizes.
3. For the sere, simmer the onion, garlic, tomato and recado in a little coconut milk for 5 min.
4. Add the rest of the coconut milk, the culantro and the whole habanero. Do not pierce the habanero — you want its perfume, not its heat.
5. Season the fish and slide it in. Poach gently 10–12 min. Never boil coconut milk hard or it splits.
6. Serve a mound of the pounded plantain in the bowl with the fish and broth around it. Garifuna cooking, from the southern coast, and the pounding is traditionally done by two people with one mortar.