Garifuna are indigenous people intermarried with African slaves brought by Spanish ships and then were deported by British colonists up to Honduras, Guatemala, Belize and Nicaragua. Their cuisine mainly consists of fish, chicken, cassava, coconut, bananas and plantains and the main staple of the diet is cassava, which is worked into bread (which accompanies most meals), pudding, a non alcoholic drink and wine. Bundiga is one of their many delicious fish stews.
Here’s one of many recipes of this dish:
Bundiga’s Ingredients (5/6 servings)
- 3 thyme sprigs or oregano and basil
- 1 onion
- 1 spoon of garlic powder
- 5 green bananas or plantains
- 6 cups of coconut milk
- 1 scarce spoon of salt (less if using plantains)
- ½ spoon of black pepper
- 1 snapper or another fish of season (better if small sized and white)
- Peel and grate the bananas.
- Pour the milk in a big pot, add salt, pepper and the leaves of thyme/oregano and basil. Place the pot on a low heat. When it starts simmering, add the grated bananas/plantains and stir for 5/10 minutes. Then turn off the flame and leave on the cooker.
- Carefully scrap and clean the fish, then add it in the pot and turn on the flame, on a low heat. Let it simmer for another 15/20 minutes.
Serve hot with coconut steamed rice for a milder taste.