Cassava Hudut

A Traditional Belizean Delight

Cassava Hudut is a cherished dish from the Garifuna culture in Belize, Central America. This traditional meal combines the starchy goodness of mashed cassava and ripe plantain with a rich, flavorful coconut fish stew. It is a staple in Garifuna households, often prepared for special occasions and cultural celebrations.

The History of Cassava Hudut

The Garifuna people, descendants of indigenous Arawak, Carib, and Africans, have a rich culinary history. Cassava has been a central part of their diet for centuries, valued for its versatility and abundance. Hudut represents a harmonious blend of traditional cooking techniques and ingredients.

Ingredients

• Cassava - 2 lbs, peeled and cubed
• Plantain - 2 ripe, peeled and sliced
• Coconut milk - 2 cups
• Fish (Snapper or any preferred white fish) - 2 lbs, cleaned and cut into portions
• Oil - 2 tablespoons
• Onion - 1 large, chopped
• Garlic - 3 cloves, minced
• Bell pepper - 1 large, chopped
• Cilantro - 1/4 cup, chopped
• Salt - to taste
• Pepper - to taste
• Limes - 2, juiced
• Water - as needed

Preparation

1. Prepare the Cassava and Plantain

   Start by peeling and cubing the cassava. Slice the plantain into thick rounds. Set aside separately.

2. Cook the Cassava and Plantain

   In a large pot, bring water to boil. Add the cassava and cook for about 20 minutes. Then add the plantain and continue to cook until both are tender. This typically takes an additional 10-15 minutes.

   Check your cooking timer to ensure precise timing.

3. Drain and Mash

   Once cooked, drain the water from the cassava and plantain. Mash them together into a smooth consistency and set aside.

Cooking the Coconut Fish Stew

1. Prepare the Fish

   Clean and cut the fish into smaller portions. Season evenly with lime juice, salt, and pepper. Let it marinate for about 10 minutes.

2. Saute Aromatics

   In a large pot, heat oil over medium heat. Add the onion, garlic, and bell pepper. Saute until softened and fragrant.

3. Add Coconut Milk

   Pour in the coconut milk and bring it to a gentle simmer. Ensure it doesn't boil, as this could cause curdling.

4. Cook the Fish

   Carefully add the marinated fish to the coconut milk mixture. Simmer gently, turning the fish occasionally, until it is cooked through. This takes about 10-12 minutes.

5. Final Touches

   Garnish the stew with freshly chopped cilantro. Taste and adjust seasoning with more salt and pepper if needed.

Serving Cassava Hudut

Traditionally, Cassava Hudut is served with the mashed cassava and plantain on one side and the coconut fish stew on the other. Diners typically dip the mash into the stew, allowing the flavors to meld wonderfully. It's a communal dish meant to be shared with family and friends, often enjoyed with hands rather than utensils, embodying the heart of Garifuna hospitality.

Conclusion

Enjoy this delightful combination of textures and tastes, and discover the richness of Garifuna culture through this storied dish. Remember, Cassava Hudut is not just a meal; it's an experience.