Description: Experience a vibrant fusion of Belizean and Garifuna culinary traditions with a Puerto Rican twist in this unique dish. Hudut and Sere, beloved staples of Garifuna cuisine, meet the flavors of Puerto Rican Arroz con Gandules con Coco, resulting in a harmonious blend of tropical ingredients and aromatic spices. Embrace the rich cultural heritage and tantalize your taste buds with this fusion masterpiece.
As a Puerto Rican, this fusion holds a special place in my heart as it allows me to embrace and celebrate my African roots through food.
Both Sere and Hudut are considered quintessential Belizean dishes due to their use of locally available ingredients, traditional cooking methods, and cultural significance within the country. These dishes showcase Belize’s diverse culinary heritage, blending influences from indigenous, African, Caribbean, and European cuisines to create unique and flavorful dishes that are cherished by locals and visitors alike.
The Garifuna are an ethnic group with a unique cultural heritage originating from the Caribbean island of St. Vincent. The Garifuna people are descendants of West Africa slaves who were brought to the Caribbean. In the late 18th century, the Garifuna people were exiled and spread across the Caribbean.
The Garifuna people of Belize have a rich culinary tradition that includes Hudut as one of their signature dishes. Hudut consists of mashed green plantain and ripe plantains that are boiled until tender and mashed to a smooth consistency. You’ll notice that mashed plantains are part of many Caribbean islands. A savory fish stew made with coconut milk is traditionally served alongside Hudut. In Belize this stew is called Sere.
Belizean Sere is a flavorful fish stew featuring red snapper or grouper simmered in a coconut milk broth with aromatic herbs and spices. Sere is served hot and is appreciated for its simplicity, depth of flavor and cultural significance.
Puerto Rican Arroz con Gandules con Coco is a traditional Puerto Rican dish that combines rice and pigeon peas, cooked in coconut milk and other ingredients, and slowly cooked over medium low heat to allow the flavors to meld together and the rice to absorb the coconut milk. The result is a deliciously flavorful and fragrant dish.
This fusion brings together the best of both worlds, combining the comforting flavors of Puerto Rican and Garifuna/ Belizean cuisine into a single, satisfying meal that celebrates cultural diversity and culinary creativity.
The Puerto Rican Arroz con Gandules con Coco:
Ingredients:
- 2 cans pigeon peas
- 3 heaping tbsp Homemade Puerto Rican sofrito
- 2 lbs medium grain rice, rinsed
- 2 tbsp homemade sazon
- Salt to taste
- Cilantro to taste
- 1 tsp dry oregano
- 1 tsp ground cumin
- 4 oz tomato sauce
- 3 Bay leaves
- 1 can coconut milk
- 2 tsbp cooking oil
Instructions:
- In a large pot over medium heat, add cooking oil and homemade sofrito. Allow this to simmer for a few minutes and add the tomato sauce, sazon, salt, dry oregano, and cumin. An example of the tomato sauce used would be Hunts, Goya or even tomato paste will work.
- Add the pigeon peas with the liquid and the bay leaves.
- Add coconut milk. There should be enough liquid (between the liquid from the pigeon peas and coconut milk) to cover the rice mixture by about an inch.
- Add the rinsed rice. Stir and taste for salt, adjusting as needed.
- Bring to a boil and leave uncovered until the rice has absorbed the liquid. Fluff gently and then cover, lower to medium low heat and simmer until the rice is tender and fluffy, about 20-25 minutes. Fluff the rice and add the cilantro. Lower the heat to low and cover for about 5 more minutes. The result should be a tender, fluffly, fragrant rice.
The Belizean Sere:
- Red snapper fillets (or whole snapper is traditionally used, but fillets work great)
- Paprika
- Old Bay
- Garlic and Parsey seasoning (or your favorite all-purpose seasoning)
- 1 can coconut milk (real coconut is traditionally used in the authentic version. The coconut is cracked open, coconut water is strained, coconut meat is removed, and the shredded coconut is squeezed and pressed to extract the milk.)
- 3-4 pieces of frozen yuca (cassava), (can be 1 large fresh peeled and cut yuca as well)
- Fresh Basil
- Thyme
- Fine sea salt
- Pepper
Instructions:
- Place the cut yuca pieces in a large pot and cover them with cold water. Add a generous amount of salt to the water to enhance the flavor of the yuca. Bring the water to a boil over medium-high heat.
- Once the water reaches a boil, reduce the heat to medium-low and let the yuca simmer gently. Cook the yuca for about 20 to 30 minutes, or until it becomes tender. You can test the doneness by inserting a fork or knife into the yuca; it should pierce easily when fully cooked. Remove the fibrous core from the center of the yuca.
- Once the yuca is tender, drain the water and add the coconut milk.
- Add the basil, thyme, salt, and pepper to taste.
- Add the cooked red snapper fillets.
- Simmer gently until the flavors meld together for about 10 minutes.
The Garifuna Hudut:
Instructions:
- Bring water to a boil and add kosher salt to it.
- Peel and chop the green and ripe plantains.
- Boil the green plantains in the salted water until tender, starting with the green plantains as they take longer to cook.
- Drain the cooked plantains and transfer to a mortar and pestle.
- Mash the plantains with salt, a little water, and butter until smooth and creamy.
- Form in to medium-sized balls for serving.
Plating:
- Arrange a generous serving of Arroz con Gandules con Coco on a plate.
- In a smaller serving dish, carefully place the snapper fillets alongside the cooked yuca. Ensure they are nestled together nicely, ready to be ladled with the flavorful sere broth.
- In another dish, place one of the hudut mounds in the middle.
- Using a ladle, generously pour the aromatic sere broth over both the snapper and yuca and the hudut. Allow the broth to pool around the dishes, infusing them with its rich flavors.
- For an extra touch of freshness and color, garnish the dishes with a sprinkle of freshly chopped cilantro, parsley, or sliced green onions. This adds a pop of brightness and complements the earthy flavors of the dish.
- Present the beautifully plated dishes to your guests, allowing them to appreciate the layers of flavors and textures in this delightful Belizean-Garifuna and Puerto Rican fusion meal.
Indulge in the tantalizing flavors of this Belizean/Garifuna and Puerto Rican fusion dish, celebrating the richness of Caribbean cuisine with every delightful bite.