Cook This: Tapado De Pescado.
December 12th, 2008 by omar , 3 Comments
Print This Post
While in Harlem yesterday, I picked up the latest issue of Garifuna Movement Magazine, flipped to the back and saw a recipe for Tapado De Pescado, a traditional stew made from fish, cocount milk & plantains. It’s only right to post it here. Check out the goods below…
Also, read up on the history of the Garifuna people here.
Ingredients
3 cups coconut milk
2 small sweet peppers
Garlic, to taste
1 small onion, diced
3 cilantro leaves
Salt, to taste
Pepper, to taste
2 green plantains, in slices
2 ripe plantains, in slices
3 green bananas, in slices
1/2 pound [250 g] yucca (cassava), in small pieces
1/2 pound [250 g] sweet potato, in small pieces
1 1/2 to 2 pounds [750 g a 1 kg] fish (any fish, crustaceans included), without spine
Pinch of achiote paste
1. Mix coconut milk, peppers, garlic, onion, cilantro, salt, and pepper together in saucepan and cook over low heat. Add achiote. Add yucca and sweet potato to saucepan. When they are half cooked, add green plantains and cook for a few minutes. Add bananas and ripe plantains. Cover and cook over low heat until roots are tender. If necessary, add a bit of water and adjust seasonings.
2. Add the fish. Cook, covered, for approximately 15 minutes.
3. Serve warm.
Tags: Cook This, Cooking, Food, Garifuna, Garifuna Movement Magazine, Honduras, Magazines, Recipes, Tapado De Pescado
March 5th, 2009 at 11:08 AM
i need recipe from honduras like tapado beef, coconut bread
April 27th, 2012 at 1:08 PM
I have lost track of former LAUSD school colleague, Sidney Mejia. I was told he created a magazine called Garifuna. I found this recipe on the website and wrote it down. Is Sidney out there somewhere? All the phone numbers and former relatives’ addresses I contacted have yielded zero.
April 27th, 2012 at 1:56 PM
Frances, no contact info on our end. We were given the magazine but not from anyone associated with it. Good luck in your search.