Honduran · serves 4 · about 70 minutes
The Garifuna ceremony bowl: mashed green and ripe plantain alongside a coconut-fish broth that tastes like the north coast at noon. Old technique, deep comfort, no shortcuts.
Ingredients
- 3 green plantains
- 1 ripe plantain
- 1.5 lbs firm white fish, portions
- 1 can Iberia Coconut Milk 13.5 oz
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tsp Iberia Adobo Without Pepper 16 oz
- 1 sprig thyme + culantro leaves
- 2 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
- 2 cups water
- 1 lime
Method
- Boil all the plantains until soft, 20 minutes. Mash together — green for body, ripe for sweetness — into a dense, stretchy mound. Keep warm.
- Season the fish with Adobo and lime.
- Soften the onion and garlic in the oil; add coconut milk, water, thyme, and culantro and simmer 10 minutes.
- Poach the fish gently in the coconut broth 8-10 minutes.
- Serve a mound of machuca in each bowl and ladle the fish and broth over and around it. Eat slowly; it was made that way.