Garifuna Kitchen · Plantain & Fish Stew

Machuca

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The plantain in machuca is pounded, not mashed, in a wooden mortar until nearly gluey — a texture Garifuna cooks consider a mark of a well-made batch.

Pounded green and ripe plantains served in a bowl of coconut-milk fish broth spiked with peppers and coriander. La Ceiba's Garifuna comedores near the beach ladle it out with a whole fried fish on top.

Why it's made this way: La Ceiba and the surrounding Atlántida coast hold some of Honduras's largest Garifuna communities, whose coconut-and-plantain cooking sets the region apart from the rest of the country.

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Part of World of Street Food — 690 dishes from 118 countries. Something wrong here? Tell us in the comments below. Photo credits.