SERE, HUDUT AND CASSAVA POUND

NOVEMBER 19TH SPECIAL

Garifuna Settlement day Special

Every year on the November 19th we as a country come together to celebrate the traditional colors of the Yellow, Black and White. The settlement of the Garifuna's is a big part of Belizean history, and one that - If you're a Belizean - you've learned about in school & celebrated year after year!

The Garinagus are an incredibly passionate, artistic, brilliant, and loving people. They are know for leading the culture capital of Belize with the amazing rhythm of their drums, dance, and the deep cultural flavors in their food.

Today we're here to share our own version of one of the most popular Garifuna dishes, that many of us will be enjoying at a family member or friend's home this weekend : Garifuna Sere and Hudut.

You may be thinking "I don't know how to cook" or "I've never made anything like this before"... But don't fear! We've made this recipe for you to be able to cook and enjoy!

**Before we get started, we want to me mention something very important. When Purchasing your fish for this recipe, or any other time we encourage you guys to not purchase small (anything under 7") fish, or fish that have been caught with environmentally harmful gillnets. Go out of your way to check for gillnet marks on the fish, and ask your local fisherman about his methods of fishing - before purchasing. By choosing to purchase seafood only from fishermen that use sustainable and un-harmful methods of fishing, we are encouraging a healthy and sustainable food-future with our purchases! So, please keep that in mind when doing your shopping.

Here's what you'll need to start cooking!

Prep time - 10 Mins Cook time - 20 mins Serving - 6

Ingredients

SERE

1 - 2lbs Fish, fillet, halfed or whole *Go Bigger if you can 1/2 - onion, Chopped 1/2 Sweet Pepper, Chopped 3 - Garlic cloves, Minced 1/4 Cup - chopped Cilantro 1 tbs - dried oregano * or 2 fresh oragno leaf 1/4 lbs - Okra, Chopped 1 can coconut milk 1/2 - habanero pepper, minced Salt and Black pepper 1 Tbs - coconut oil

HUDUT

3 - ripe plantin 2 - Green plantin

Lets start by :

1. Heat oil in a large soup or stock pot. while pot is getting hot, Cut and peel green and ripe plantains in halves and put in a separate pot of water to boil for about 10 mins. 2. Add the chopped onion, and chopped sweet pepper to your heated and oiled pot/pan, stirring, for 3-4 minutes, until onions and sweet pepper are soft. Add the minced garlic and habanero pepper, sizzle for just another minute or two. 3. Add 6 cups of water or vegetable broth to your sizzling pot of onion, garlic, and habanero... and bring to a simmer. *NOTE - if cooking fish whole or in quarters add fish NOW to simmering broth (if using fish fillets, move on to the next step first* 4. add chopped Okra, Season your broth with a dash of Salt, black pepper, Dried oregano and Chopped cilantro. ** NOTE -- if Using Fish Fillets instead, now is the time to add Fillets.* 5. Remove your plantains from the boiling water, and strain. If you have a large wooden mortar and pestle, add your plantains with a 1/2 cup of broth from the pot of Sere and mash them. But if your like us, and don't have a mortar and pestle, use a bowl and empty rum bottle to mash the plantains together (like in the photo below) and mold mashed plantain into small balls.

6. Lastly, add the coconut milk to your sere (as over cooking could lead the milk separating) while stirring. After adding coconut milk, cook sere for 3-4 minutes, while stirring. 7. Dish a healthy helping of Sere - you made - partnered with a ball or two of the plantain (hudut), garnish with Cilantro, and enjoy!

That was delicious, but what about dessert?

*EXTRA BONUS RECIPE*

For those of you with a serious sweet tooth, we whipped up a quick Dessert recipe with just enough cultural background to be fitting for Garifuna Settlement day! Here is our CASSAVA POUND CAKE!

Lets Start!

Ingredients

Prep time - 5 mins cook time - 45 to 60 mins serving - 6

Here's what you need to start :

2 cups Grated cassava 1/2 cup coconut milk 1 tps coconut oil or Butter 1 large egg 1/4 cup sugar 1/2 cup condense milk 2 tbs - grated ginger 1 tbs cinnamon powder

lets start by

1. Preheat oven to 175 c or 350 F

2. In a mixing bowl, Mix together all the ingrediants, combine grated cassava, coconut mlik, sugar,egg, condense milk,grated ginger, and coconut milk or butter.

3. grease Baking pan and pour your mixture into it. Add cinamon powder on top of mixture for added flavor.

4. Bake for about 45 to 60 minuted or until batter tester come out clean. If your batter tester comes out clean, take out of oven to cool.

5. Cool, Cut and Enjoy.

A great way to truly enjoy our Cassava pound is to partner it with your favorite ice cream (ours is the ICE CREAM SHOPPE's) !

So there you go, thank you guys for cooking with us. Don't forget to share us with you family and friends!