How to Make Hudutu, a Garifuna Recipe

Season fish with salt and pepper and place in a large resealable plastic bag; add lime juice, 1 tsp. cumin, and garlic, and toss to combine. Seal bag, and let marinate in the refrigerator for at least 1 hour.

Place all plantains in a 6-qt. saucepan of salted water; bring to a boil over high heat. Reduce heat to medium-low; cook until tender, about 12 minutes. Drain; transfer to a food processor. Season with salt and pepper; puree until smooth, about 5 minutes. Transfer to a bowl and keep warm.

Bring coconut milk and 1 cup water to a boil in a 6-qt. saucepan over high heat. Reduce heat to medium, add remaining cumin, annatto, culantro, basil, and onion; cook until onions are soft, about 10 minutes. Add fish along with marinade; cook until fish is tender, about 8 minutes. Ladle soup into bowls and serve alongside plantain mixture.

Equipment Needed

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