"Winston Miranda, the chef-owner of LA’s only restaurant dedicated to the food of the Garifuna people, warned me as I was ordering that the hudut would take 45 minutes to cook. That’s longer than I’d planned to sit around the counter-service food hall where Gusina Saraba is located, but Miranda said that if I wanted to experience Garifuna food, this was the place to start. While the fish was cooking, out came delectably tender oxtail stew, as well as panades colored clay-red by achiote (or annatto) seeds and stuffed with shredded chicken. Though I was nearly full when it arrived, I was right to wait for the hudut. It featured a whole fish, cut in half and bathed in a rich coconut milk curry. A whole scotch bonnet floated in the mixture for good measure. I forked up as much of the flakey meat as I could, and took the rest home for later. A few hours later, it was nearly as rich and flavorful from the fridge as it had been straight off the stove." - ByThe Bon Appétit Staff & Contributors
