Garifuna Cooking

Garifuna cooking rests on two things: cassava and the sea. Ereba, cassava bread, is made by grating bitter cassava, pressing the toxic juice out through a woven tube called a ruguma hung from a beam, drying the meal and baking it flat on a griddle, a process that takes a day and is done communally. Hudut is the dish visitors meet first: fish simmered in a coconut broth, served with fufu, green and ripe plantain pounded together in a mortar until smooth. Around them sit sere, bundiga, cassava pudding and a strong tradition of home-brewed drinks.

Highlights

• Ereba - cassava bread pressed through a ruguma and baked flat.
• Hudut - fish in coconut broth with pounded plantain fufu.
• The ruguma - the woven press that makes bitter cassava safe.
• Cassava demonstrations - run by community groups in Hopkins and Dangriga.

When to go

Year-round. Hudut usually needs ordering ahead because of the pounding and the cooking. Community cassava-making demonstrations run in Hopkins and Dangriga by arrangement. Settlement Day in November is when everything appears at once.

Before you go

Hudut takes time and most places want notice; ordering on the day often means waiting an hour or more, which is the correct answer rather than a problem. Bitter cassava is toxic until processed, which is what the ruguma is for; this is not something to attempt yourself. Restaurant versions in tourist areas are often simplified.

Nearby

Hopkins and Dangriga are the centres; Punta Gorda has its own cooks.