Entree: Guatemala – Northern Culinary Region – Tapado (Coconut-based Garifuna seafood stew with plantain and cassava)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 3 cloves (approx. 5/16 oz (9 g)) garlic, minced
- 1 red bell pepper, thinly sliced
- 2 medium tomatoes, diced (about 1 1/2 cups (360 g))
- 2 tbsp (30 ml) annatto oil or 1 tsp (2 g) ground achiote (optional for color)
- 2 cups (480 ml) coconut milk
- 1 cup (240 ml) coconut cream or thicker canned coconut milk
- 1 lb (454 g) yuca (cassava), peeled and cut into 1-inch (2.5 cm) chunks
- 2 green plantains, peeled and cut into 1/2-inch (1.25 cm) slices
- 1 lb (454 g) firm white fish (e.g., snapper or grouper), cut into 1–2 inch (2.54 to 5.08 cm) pieces
- 1 lb (454 g) shrimp, peeled and deveined
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 g) sea salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper
- 1/4 tsp (1 g) ground cumin
- 1 bay leaf
- 1/2 cup (15 g) fresh cilantro, chopped
- 1-2 hot peppers (habanero or ají dulce), seeded and sliced, to taste

Show original ingredient measurements

- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 3 cloves (approx. 9 g) garlic, minced
- 1 red bell pepper, thinly sliced
- 2 medium tomatoes, diced (about 1 1/2 cups / 360 g)
- 2 tbsp (30 ml) annatto oil or 1 tsp (2 g) ground achiote (optional for color)
- 2 cups (480 ml) coconut milk
- 1 cup (240 ml) coconut cream or thicker canned coconut milk
- 1 lb (454 g) yuca (cassava), peeled and cut into 1-inch (2.5 cm) chunks
- 2 green plantains, peeled and cut into 1/2-inch (1.25 cm) slices
- 1 lb (454 g) firm white fish (e.g., snapper or grouper), cut into 1–2 inch pieces
- 1 lb (454 g) shrimp, peeled and deveined
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 g) sea salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper
- 1/4 tsp (1 g) ground cumin
- 1 bay leaf
- 1/2 cup (15 g) fresh cilantro, chopped
- 1-2 hot peppers (habanero or ají dulce), seeded and sliced, to taste

Instructions

1. In a large heavy pot or Dutch oven, heat the vegetable oil over medium heat. Add the sliced onion and cook until translucent, about 5 minutes. Add the minced garlic, sliced red pepper, and tomatoes and cook another 3–4 minutes until softened.
2. Stir in the annatto oil or ground achiote if using, then add the coconut milk and coconut cream. Bring to a gentle simmer.
3. Add the yuca chunks and bay leaf. Simmer, covered, for about 15 minutes until the yuca begins to soften.
4. Add the plantain slices, cumin, salt, pepper, and hot pepper slices. Continue to simmer, partially covered, for another 10 minutes until plantains are tender.
5. Gently add the fish pieces and shrimp to the pot, submerging them in the coconut broth. Simmer very gently for 6–8 minutes, until the fish flakes easily and the shrimp turn pink and opaque.
6. Stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning with salt and additional lime if desired. Remove the bay leaf before serving.
7. Serve hot in deep bowls with the broth, plantains, yuca, and seafood. Traditionally accompanied by white rice or fried plantains if desired.