Garifuna Recipes

October 7, 2012

For the Garifuna people of coastal Honduras, coming together to cook the foods of their ancestors provides a sense of identity and continuity that transcends borders. Rich with coconut milk and seafood, these eight recipes were published in our November 2012 issue along with Betsy Andrew's article,Cassava Nation.

Ariran Guisou — This spicy-sweet chicken stew gets a touch of tartness from fresh lime. See the recipe for Ariran Guisou (Chicken Stew) »Penny De Los Santos

Darasa — These banana tamales are a traditional Garifuna snack. See the recipe for Darasa (Green Banana Tamales) »Penny De Los Santos

Pumpkin Bread (Fein Tau Weiyema) — A dense, pudding-like pumpkin bread makes a rich and satisfying dessert. Use leftover butternut, acorn, or pumpkin squash purée.Penny De Los Santos

Coconut Bread with Cassava Porridge — The quintessential Garifuna breakfast consists of yeasty coconut bread and a warming porridge made with cassava flour.Penny De Los Santos

Hudutu — Garifuna cooks make a starchy plantain mash akin to African fufu and serve it with this basil- and culantro-laced stew. See the recipe for Hudutu (Fish and Coconut Stew with Mashed Plantains) »Penny De Los Santos

Seafood Soup (Iraü Lau Juyeirugu) — Fresh basil, oregano, and sage lend their fragrance to this hearty soup loaded with five different types of seafood.Joseph De Leo

Rice and Beans with Coconut Milk (Resanbinsi) — Coconut milk is an essential ingredient in many Garifuna dishes, including this creamy take on rice and beans.Penny De Los Santos

Fish, Green Banana, and Root Vegetable Soup (Tapou) — Tender root vegetables and fried fish make this garlicky stew a satisfying meal.Penny De Los Santos

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