Hudut

What it really is

A Garifuna fish-and-coconut stew served with mashed green and ripe plantain.

Fish simmers in coconut broth with aromatics; mashed plantain, often green and ripe, accompanies it.

Hudut is associated with Garifuna foodways in Belize and pairs fish cooked in coconut broth with mashed plantain. It is part of Garifuna food traditions. In the served plate, the plantain is not a garnish: it is a substantial accompaniment used to eat the stew and absorb its coconut broth. Green and ripe plantains may both be used in the mash, while the fish and aromatics simmer separately. Fish species and seasoning depend on the local cook and catch.

How it's served

• Stew and plantain are served together, with plantain used to scoop the broth.
• Recipes vary; describe the version actually prepared.

Serve the hot fish stew beside or over a portion of mashed plantain. Diners can scoop broth and fish with the mash, so keep the two elements together on the plate but distinguish them in the menu. Coconut milk gives the broth its body; it should not be described simply as a clear fish soup. The exact consistency and plantain ratio vary.

How to write it on the menu

• Confirm recipe-specific ingredients and allergens before making dietary claims.
• Nutrition values are approximate per-100 g estimates, not laboratory analysis.

Name the fish species when known and disclose fish; state that the stew contains coconut. Explain that mashed plantain accompanies it and identify whether green, ripe or both are used. Keep rice or other sides separate from the dish's traditional pairing.