Belizean Hudut Recipe Garifuna Coconut Fish Stew

Welcome to a culinary journey into the heart of Garifuna cuisine with authentic Garifuna Hudut recipe! This beloved Belizean dish is a vibrant, soul-warming coconut fish stew served with mashed green-and-ripe plantains (fu-fu). Originating from the rich coastal communities of Belize, Hudut is more than just a meal; it's a taste of tradition, a comforting embrace from the sea. If you’ve ever wanted to learn how to cook Belizean Hudut at home and understand the Garifuna traditions behind it, you’re in the right place. Our recipe is crafted to bring you authentic in flavor, yet thoughtfully adapted for a US home kitchen, making use of easily accessible supermarket ingredients and common equipment. Get ready to explore Belizean food recipes and dive into one of the most cherished Garifuna traditional dishes.

Ingredients

• For the Coconut Fish Stew:
• 1.5 - 2 lbs (approx. 680-900g) fresh whole fish (scaled, gutted, cleaned) or thick-cut fillets (e.g., snapper, grouper, cod, halibut)
• 1 (13.5 oz / 400ml) can full-fat coconut milk
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 green bell pepper, cored, seeded, and diced
• 6-8 fresh okra pods, thinly sliced (about 1 cup)
• 2 tablespoons fresh basil, chopped (or 1 tsp dried)
• 1 tablespoon fresh oregano, chopped (or 1/2 tsp dried)
• 1/4 cup fresh cilantro, chopped, plus more for garnish
• 1 whole habanero pepper (for fragrance, not heat, unless pierced)
• 2 tablespoons neutral oil (e.g., vegetable, canola)
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• For the Plantain Fu-Fu (Mash):
• 3 large green plantains (firm, unripe), about 2 lbs (900g)
• 1 large ripe plantain (yellow with some black spots), about 10-12 oz (280-340g)
• 1/2 teaspoon salt, plus more to taste
• Optional: 1-2 tablespoons hot water or coconut stew liquid, if needed for mashing
• Pantry & Equipment:
• Heavy-bottomed pot or Dutch oven (for the stew)
• Large pot (for boiling plantains)
• Mortar and pestle or food processor
• Tongs, fish spatula
• Cutting board, sharp knife

Directions

1. Prep the Plantains Safely Before handling plantains, rub a small amount of neutral oil on your hands. This helps prevent the sticky plantain sap from staining your skin. Carefully slice off both ends of the green plantains, then score the peel lengthwise in a few spots. Pry off the peel with your fingers or a knife. For ripe plantains, the peel comes off more easily. Cut both green and ripe plantains into 1-inch thick chunks.
2. Boil Green and Ripe Plantains (for Fu-Fu) Place the green plantain chunks in a large pot and cover with cold water by about an inch. Add 1/2 teaspoon of salt. Bring to a boil, then reduce heat to a simmer. Cook for about 15-20 minutes until the green plantains are almost tender. Now, add the ripe plantain chunks to the pot. Continue to simmer for another 10-15 minutes, or until both types of plantains are very tender, and a fork slides in easily without resistance. There should be no chalky center in the green plantains.
3. Mash the Plantain Fu-Fu Drain the boiled plantains thoroughly. Let them cool slightly for a few minutes so they're easier to handle. Transfer the plantains to a large mortar and pestle or a food processor. Mash or pulse until the plantains are smooth, sticky, and cohesive. If the mash seems too dry, add a tablespoon or two of hot water or some of the simmering coconut broth (from Step 6) until it reaches a soft, pliable consistency. If it's too loose, you might need to add a bit more mashed green plantain if you have it, or cook it briefly over low heat, stirring constantly, to dry it out slightly. Taste and adjust salt as needed. Shape the fu-fu into individual balls or mounds and keep warm while you finish the stew.
4. Season and Sear the Fish Pat your fish (whole or fillets) very dry with paper towels. Season generously with salt and black pepper on all sides. Heat 2 tablespoons of neutral oil in your heavy pot or Dutch oven over medium-high heat. Once the oil is shimmering, carefully add the fish. Sear for 2-3 minutes per side until lightly browned. This step adds flavor and helps the fish hold its shape. If using very delicate fillets, keep the sear light to avoid overcooking them later. Remove the seared fish from the pot and set aside on a plate.
5. Build the Coconut Herb Broth If there's too much oil or any burnt bits in the pot from searing the fish, quickly wipe it out. Pour the full-fat coconut milk into the pot. Bring it to a gentle simmer over medium-low heat, stirring continuously to prevent it from curdling. Once simmering, add the diced onion, minced garlic, diced bell pepper, chopped fresh basil, chopped fresh oregano, the whole habanero pepper (do not cut it unless you want more heat), and sliced okra. Stir everything together. Maintain a gentle simmer, stirring occasionally. If the coconut milk starts to separate, reduce the heat and stir more frequently; a splash of water can sometimes help stabilize it. Let it simmer for 10-15 minutes for the vegetables to soften and the flavors to meld.
6. Simmer the Fish in Coconut Sauce Gently nestle the seared fish into the simmering coconut broth. Ensure the fish is mostly submerged in the liquid. Continue to simmer over medium-low heat for 8-12 minutes, or until the fish is just cooked through and flakes easily with a fork. Be careful not to overcook. Taste the broth and adjust seasoning with additional salt and black pepper as needed. If you used a whole habanero and the broth is spicy enough for your liking, carefully remove the pepper before serving.
7. Serve Hudut the Garifuna Way To serve, place a warm ball or mound of plantain fu-fu in each individual bowl or on a plate. Ladle a generous portion of the coconut fish stew beside or partially over the mashed plantains. Garnish with fresh chopped cilantro and a lime wedge on the side for a touch of acidity, if desired. Serve immediately and enjoy this truly Belizean cultural food.