Bundiga (Matilda Foot) Recipe

Bundiga is a traditional Garifuna dish, deeply rooted in the rich culinary heritage of the Garifuna people who reside along the Caribbean coast of Belize, Guatemala, Honduras, and Nicaragua. This dish is a flavorful, hearty stew that typically features green bananas or plantains as its base, combined with fish or other seafood like conch, all simmered in a savory coconut milk broth. The green bananas provide a unique, slightly starchy texture that complements the richness of the coconut milk and the freshness of the seafood. Seasonings like garlic, black pepper, oregano, and salt are added to enhance the flavors, making Bundiga a distinctive and beloved dish within the Garifuna community.

The story we learned as kids is that Matilda Foot refers to the green banana dumplings in this recipe. Let us know in the comments what you think about this.

Bundiga Recipe Ingredients:

• 8 Green Bananas
• 2 lbs of Seasoned Fish or Conch, cut into bite-sized pieces
• 1/2 tsp Black Pepper
• 6 cups Coconut Milk
• 1 tsp Salt
• 2 leaves Oregano, fresh if available or 1 tsp dried
• 2 leaves culantro
• 3 sprigs of cilantro
• 1 Garlic Clove, minced garlic

How to make Belizean Bundiga (Matilda Foot) Recipe:

1. Prepare the Bananas:
   • Peel, wash and grate the green bananas. In a large bowl to prevent browning, you can briefly soak the peeled bananas in water mixed with a bit of distilled vinegar or lime juice before grating.
   • Season the grated bananas with salt and black pepper. Set aside.
2. Season the Fish or Conch:
   • If not already seasoned, marinate the fish or conch with a bit of lime juice, salt, black pepper, and minced garlic. Allow it to marinate for at least 15 minutes before cooking.
   • Optional: Fry your fish in coconut oil before adding to broth in later steps.
3. Cook the Banana Mixture:
   • In a large pot, gently heat the coconut milk over medium heat. Do not bring to a boil to prevent curdling.
   • Add the minced garlic and oregano, culantro, and cilantro, to the coconut milk, stirring to infuse the flavors.
   • Carefully drop spoonfuls of the grated banana mixture into the gently simmering coconut milk. Stir gently to ensure the banana dumplings do not stick together.
   • Let the mixture simmer for about 15 minutes, occasionally basting the banana dumplings with the coconut milk.
4. Add the Seafood:
   • Gently add the seasoned fish or conch pieces to the pot, ensuring they are submerged in the coconut milk.
   • Continue to simmer the mixture, stirring occasionally, until the fish or conch is fully cooked and tender, about 5 to 10 minutes depending on the size of the pieces. If using a conch, do not overcook it or it becomes rubbery.
5. Final Adjustments:
   • Taste the broth and adjust the seasoning with additional salt and pepper if needed.
   • Remove the pot from heat once the fish or conch is cooked and the banana dumplings are tender.
6. Serve:
   • Serve the Bundiga hot, allowing guests to experience the rich and comforting flavors of this traditional Garifuna dish.

Enjoy this authentic Bundiga (Matilda Foot) Recipe with family and friends as you explore the culinary traditions of the Garifuna community, bringing a piece of Caribbean heritage to your table.