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Hudut is a silky coconut fish broth in which delicate white fish pieces swim among aromatic vegetables—the defining dish of Garifuna cuisine in Belize. The real distinction is in the accompaniment: mashed plantain, creamy with butter and coconut milk, designed to be eaten alongside spoonfuls of broth. What makes hudut special is the marriage of starch and sauce, the way each spoonful of plantain absorbs the fragrant, slightly sweet coconut broth flavored with thyme and fresh tomato. This is coastal Belizean cooking at its finest—refined in its simplicity yet deeply satisfying, connecting diners to generations of Garifuna tradition.
In a large pot, heat the vegetable oil over medium heat.
Add the chopped onion and minced garlic, and sauté until the onion is translucent.
Add the chopped tomato and bell pepper, and cook for another 5 minutes until the vegetables are soft.
Pour in the fish or vegetable broth and coconut milk. Add the dried thyme, ground black pepper, and salt to taste.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
Add the fish pieces to the pot and simmer for another 15-20 minutes, or until the fish is cooked through and tender.
Garnish the soup with freshly chopped cilantro.
In a large pot, bring salted water to a boil. Add the green and ripe plantain chunks and cook until they are tender, about 20-25 minutes.
Drain the plantains and transfer them to a large mixing bowl.
Add the coconut milk, butter, and salt to the plantains. Mash the mixture until it is smooth and well combined. You can use a potato masher or an electric mixer for this.
Serve the fish soup hot in bowls. Serve the plantain mash (Hudut) on the side, allowing diners to combine the soup and mash as they prefer.
Hudut is a Garifuna dish consisting of two components: a delicate fish soup in rich coconut broth and a creamy mashed plantain (also called hudut). Diners combine them according to preference, creating a perfect balance of broth and starch.
Hudut is a cornerstone of Garifuna cuisine, primarily found in coastal Belizean communities where African, Caribbean, and indigenous traditions blend. It's served during celebrations and ordinary meals alike.
The broth features fresh white fish (snapper or grouper), onion, garlic, tomato, bell pepper, coconut milk, and vegetable broth seasoned with thyme. The mash uses green and ripe plantains, mashed with coconut milk and butter.
Cook the fish gently to keep it tender and prevent it from falling apart. The combination of green and ripe plantains in the mash creates complexity—green adds starchiness, ripe adds sweetness. Keep both components hot until serving.
Hudut is a complete meal in itself—soup and mash together. Fresh cilantro garnish and lime wedges add brightness. Serve hot with crusty bread on the side for soaking up every bit of the fragrant coconut broth.