Yields: 2 Servings
2 Med sized Fish
1/2 an onion sliced and cut in half
2 plugs garlic minced
2 tablespoon coconut oil / cooking oil
1 can or 1 1/2 cups coconut milk
1 1/2 cups water
1 tsp salt
1/2 tsp black pepper
1 whole Habanero pepper (optional)
2 green plantains
2 half ripe plantains
8 cups water
1/2 tsp Salt
1/4 cup Sere
Clean, core, and season fish with the salt and pepper and set aside. Heat the coconut oil in pot and add onions and garlic along with desired seasoning—including salt and black Pepper. Sautee for a few minutes and add the coconut milk and water. Stir and add fish. Let set for a few minutes until it starts heating up. At this point you will constantly need to use spoon to stir milk. Do not stir fish but keep the milk in constant movement with spoon. The milk will start to curdle if you do not maintain the constant motion. You can turn fish after one side is cooked. Let soup the soup continue boiling and bubble until fish is cooked and soup is thickened. Taste for flavour, add salt and pepper to taste. 5 minutes before you turn off the stove, add the Habanero Pepper to the soup—ensure the pepper is whole and do not break open. After Soup is thickened remove 1/4 cup and add to the plantains in the food processor.
Peel and cut plantains. Each plantain should be cut in three or four pieces. Put the green plantains to boil first in 8 cups water. After they are half way done, add the half ripe plantains. Let all plantains boil until they are fully cooked. Remove from water and put them in the food processor. Let them cool a little before processing. You will need to process after Sere is made because you will need 1/4 cup of Sere to add to plantains before processing. Pulse at the beginning and after just process until it is the consistency you prefer.
Happy Garifuna meal!
Recipe from: Taste of Belize in LA