Sere is a rich and creamy Belizean fish stew, deeply rooted in Garifuna cuisine. Made with fresh fish, coconut milk, and root vegetables, this dish offers a perfect balance of flavors. It is typically served with mashed plantains (Hudut) for a complete and satisfying meal. Follow this authentic Sere recipe to experience the taste of coastal Belize!

Ingredients:

For the Coconut Fish Stew (Sere):

2 lbs (0.9 kg) fresh fish (snapper, grouper, or any firm white fish)

1 teaspoon salt

½ teaspoon black pepper

1 lime (juice)

2 tablespoons (30 ml) coconut oil

1 onion, chopped

2 cloves garlic, minced

1 bell pepper, chopped

1 teaspoon thyme

1 teaspoon allspice

2 cups (480 ml) fish or vegetable broth

1 can (14 oz / 400 ml) coconut milk

2 green bananas, sliced

1 cassava (1 lb / 0.45 kg), peeled and chopped

1 sweet potato (1 lb / 0.45 kg), peeled and chopped

1 habanero pepper (optional, for spice)

For the Mashed Plantains (Hudut) (Optional Side):

2 green plantains (1 lb / 0.45 kg), peeled and chopped

2 ripe plantains (1 lb / 0.45 kg), peeled and chopped

½ teaspoon salt

2 cups (480 ml) water

Instructions:

Step 1: Prepare the Mashed Plantains (Hudut) (Optional) Boil the green and ripe plantains in salted water until soft (about 15-20 minutes). Drain and mash them together until smooth. Traditionally, a mortar and pestle (mata) are used, but a food processor or potato masher works as well.

Step 2: Prepare the Fish Clean the fish and marinate with salt, pepper, and lime juice for 10 minutes.

Step 3: Cook the Coconut Fish Stew In a pot, heat coconut oil over medium heat. Sauté onions, garlic, and bell pepper until soft. Add thyme, allspice, and chopped root vegetables. Cook for 5 minutes. Pour in the fish broth and bring to a simmer. Add the green bananas and habanero (if using). Slowly stir in the coconut milk and let the stew cook for 10 minutes. Gently place the fish into the pot and simmer for another 15 minutes, or until the fish is fully cooked.

Step 4: Serve the Sere Ladle the Sere into bowls, making sure to include vegetables and broth. Serve with mashed plantains (Hudut) or enjoy on its own.

Serving: Sere is best enjoyed hot, served with Hudut or a side of rice to soak up the delicious coconut broth.

Sere is a classic Belizean dish that showcases the richness of Garifuna flavors. The combination of tender fish, creamy coconut milk, and hearty root vegetables makes it a perfect meal for any occasion. Try this traditional recipe and experience the taste of Belize at home!