Passport & Plate - Hudut
Ingredients
Ingredients
Mackerel fish (about 1/4 pound per person) cleaned and head removed
Alternate type of fish such as snapper (about the same quantity as the mackerel)
2 coconuts - flesh shredded**
6 plantains, peeled (usual ratio is 1 ripe plantain for every 2 green ones)
1 onion
2 cloves garlic, minced
2 tbsp fresh cilantro, chopped
1 tbsp fresh thyme, chopped
1 tbsp fresh oregano, chopped
salt, to taste
2 pks chicken flavor bouillon (Ivan used Malher brand)
1/2 tsp ground black pepper
** The shredded coconut is used to make approximately 4 cups of coconut milk and then the coconut meat is discarded. Alternatively, you could use 2 cans of coconut milk with each can watered down with 1 can of water.
How to prepare this recipeCut the fish crosswise into 2" chunks. Score each piece several times diagonally approx 1/4" deep. Sprinkle salt into each of the slits.
Fry fish skin side down in batches until golden & crispy. Remove from pan and set aside.
Add green plantains to boiling water. Cook 5-10 min & then add ripe plantains to the pot. Boil until tender, drain water, set aside.
Gently work the shredded coconut by squeezing the water through it. Continue to do this until the shredded coconut is virtually tasteless. Strain the mixture through a sieve and discard the shred or preferably save it for making a coconut dessert.Gently work the shredded coconut by squeezing the water through it. Continue to do this until the shredded coconut is virtually tasteless. Strain the mixture through a sieve and discard the shred or preferably save it for making a coconut dessert.
Bring the coconut milk to a boil and add 2 packets of chicken bouillon, pepper, garlic and onions to the pot.
To prepare the plantains, mash them in a large wooden pestle and mortar with a bit of salt. I think you could probably use a regular potato masher and receive similar results. If necessary, add a small amount of water to keep a stiff dough like consistency. The final result should bel thick enough to slice with a knife.
To serve, remove the fish from the pot and place the pieces on a plate. Strain the sauce into a separate bowl.
Allow each guest to serve themselves a generous portion of plantain, some of each type of fish and spoonfuls of gravy over everything. Don't forget to use your hands to eat, breaking off small amounts of plantain and mopping up the gravy with it is one of the best parts.
The story behind this recipeHudut is a traditional Garifuna dish. A savory fish stew cooked in a creamy coconut milk base. The stew is served with mashed plantains, known as fufu, which is typically eaten by hand. It was my good fortune to meet a man named Ivan who was staying at the Lebhana Drumming Centre. His plan was to cook Hudut the next day and he generously invited us to try it and join him for lunch. I asked if he would mind if I watched him prepare the dish or even assist him. He agreed and so we set a time and place and our cooking class was set. I was elated.
