Tapou is a rich and velvety coconut milk stew that hails from the vibrant Garifuna cuisine of Belize. This hearty dish centers around succulent fish and is known for its luxurious blend of flavors. Key components include coconut oil, minced garlic, chopped onions, sliced bell peppers, grated ginger, diced tomatoes, and smooth coconut milk, enriched with a hint of achiote paste for depth. Bright notes are introduced through splashes of orange and lime juices, while the stew gains substance from additions like sliced green bananas, cubed cassava and potatoes, and sliced plantains. Tender conch or shrimp and a sprinkle of cilantro add the final touches to this sumptuous meal.
Before merging with the stew, the fish enjoys a brief fry, achieving a golden and crispy exterior. Traditionally, Tapou is plated with fluffy white rice and can be elevated with a dash of chili oil or Marie Sharp’s hot sauce for those who favor a spicy kick. Lime wedges serve as a zesty garnish, rounding out this Belizean delicacy’s exquisite balance of flavors.
Prep Time: 1 hour 20 mins (including marination)
Cook Time: 35 mins
Total Time: 1 hour 55 mins
Yield: Serves 6-8
Estimated Nutritional Values (per serving for 8 servings): 600 calories, 35g fat, 50g carbs, 25g protein (estimates may vary)
Garifuna Tapou & Fry Fish Recipe Ingredients:
- 2lb or 900g whole red snapper (or substitute shrimp or conch meat)
- Optional: 1 lb or about 340g raw shrimp (shell on or peeled your choice)
- 1/4 cup or 60ml fresh orange juice
- 2 tbsp. or 30ml fresh lime juice
- 2 tsp Ground cumin, salt, black pepper
- 1/4 cup or 60ml coconut oil
- 5 cloves of Garlic minced
- 1 onion minced
- 1 green bell pepper cleaned and minced
- 2 tbsp of grated ginger
- 1 tsp Dried oregano
- 1/2 tsp sugar
- 1 ripe tomato diced
- 5 cups or about 1 liter of coconut milk (ideally made from freshly grated coconuts)
- 2 balls of red recado or substitute Achiote paste diluted with 1 cup of water
- 2 Green bananas cubed
- 1 cassava root cubed
- 1 sweet potato cubed
- 1 ripe plantain cubed
- Cilantro for garnish
- 1 cup Canola oil for frying
- Flour for dredging fish
- Serve with cooked white rice and lime wedges
How to make Tapou & Fry Fish Recipe:
Step 1: Marinate the Fish
- Combine 2 lb red snapper whole or fillets with ¼ cup fresh orange juice, 2 tbsp fresh lime juice, 1 tsp ground cumin, and salt and pepper in a resealable marinade bag. Ensure even coating, and refrigerate for 1 hour.
Step 2: Sauté Aromatics
- Heat ¼ cup coconut oil in a large saucepan over medium-high. Add 5 minced garlic cloves, 1 minced medium yellow onion, 1 minced green bell pepper, and 2 inches minced fresh ginger. Cook until softened, about 10 minutes.
Step 3: Develop Flavor Base
- To the aromatics, add 1 large minced ripe tomato, ½ tsp sugar, 1 tsp dried oregano, and 1 tsp ground cumin. Cook until caramelized, about 5 minutes.
Step 4: Add Liquids
- Stir in 5 cups coconut milk and 5 tsp achiote paste dissolved in water. Bring to a boil, then simmer.
Step 5: Incorporate Vegetables
- Add 1 peeled and chopped small cassava root and 2 peeled and sliced green bananas. Simmer until tender, about 10 minutes. Then add 1 peeled and chopped sweet potato and 1 peeled and chopped ripe plantain, and cook for another 10 minutes.
Step 6: Add Shrimp
- Mix in 12 oz peeled and deveined medium shrimp. Cook until shrimp turn opaque, about 2-3 minutes.
Step 7: Final Touches
- Fold in 3 tbsp coarsely chopped cilantro for freshness.
Step 8: Fry the Fish
- In a skillet, heat 1 cup canola oil over medium. Dredge marinated fish in ½ cup plain flour and fry until crisp, about 12 minutes. Drain on paper towels.
Step 9: Serve
- Place fried fish in serving bowls, ladle stew on top, and serve with lime wedges.
FAQ Section for Garifuna Cuisine
What is Tapou? Tapou, also known as “seafood soup,” is a traditional Garifuna dish (LA Eater). It’s a rich, coconut milk-based soup that typically includes a variety of seafood such as fish, conch, crab, and shrimp, seasoned with local herbs and spices.
What is Bundiga? Bundiga is a Garifuna dish made from green bananas. The bananas are grated, mixed with coconut milk, and then cooked into a thick, porridge-like consistency. It can be served as a side dish and is known for its hearty and comforting texture. Bundiga’s thicker consistency is a major difference between it and Tapou.
What is Hudut? Hudut consists of mashed plantains and a coconut milk fish stew. The plantains are boiled and mashed until they reach a dough-like consistency, served alongside a savory fish stew cooked in coconut milk and flavored with local herbs and spices.
What is Sere? Sere is a traditional Garifuna soup made with coconut milk, seasoned with fresh herbs, and filled with fish or seafood. It’s similar to Tapou but often includes root vegetables and is known for its creamy texture and rich flavor.
