Introduction
Machuca is a beloved traditional dish of the Garifuna people in Honduras. This comforting meal consists of mashed green and ripe plantains served in a rich and flavorful coconut milk-based seafood soup. The combination of soft, slightly sweet plantains and the creamy, aromatic broth with fresh seafood makes it a unique and deeply satisfying dish. It is commonly found in coastal areas of Honduras, particularly in La Ceiba and Roatán, where the Garifuna culture thrives.
Ingredients
For the Mashed Plantains (Machuca):
2 green plantains, peeled and boiled1 ripe plantain, peeled and boiled
½ teaspoon salt
1 tablespoon butter or coconut oil (optional)
For the Coconut Soup Base:
2 cups coconut milk1 cup fish or seafood broth
½ lb white fish fillets (snapper, tilapia, or grouper)
½ lb shrimp (peeled and deveined)
1 small onion, chopped
1 red bell pepper, chopped
2 garlic cloves, minced
1 teaspoon achiote (annatto powder)
1 teaspoon black pepper
½ teaspoon salt
1 tablespoon cilantro, chopped
1 tablespoon lime juice
Food Shops Selling Machuca in Honduras
Garifuna Restaurants in La Ceiba and Tela – The best places for authentic Machuca.Laru Beya Restaurant (Roatán) – Serves a fresh, homemade version with seafood.
Comedor Luces del Norte (La Ceiba) – Popular for traditional Garifuna cuisine.
Local Coastal Markets – Street vendors and small eateries offer freshly made Machuca.
Benefits of Machuca
Rich in nutrients – Provides protein, healthy fats, and carbohydrates.Natural energy booster – Plantains offer sustained energy.
Heart-healthy – Coconut milk contains good fats that support heart health.
Traditional and culturally significant – A great way to experience Honduran Garifuna cuisine.
Drawbacks of Machuca
High in calories – Coconut milk and plantains make it a calorie-dense dish.Seafood allergies – Not suitable for those allergic to fish or shellfish.
Heavy dish – Might feel too rich for those not used to coconut-based soups.