A FOOD TRADITION
Garifuna Cuisine
Garifuna cuisine in Guatemala is centered on Caribbean communities around Livingston and the Gulf of Honduras, within a wider Garifuna cultural region extending through Belize, Honduras, and Nicaragua. It combines Indigenous Caribbean, African, and regional coastal influences, with plantains, cassava, coconut, seafood, fish, peppers, and aromatic herbs as recurring foundations. Common techniques include pounding or grating cassava, frying plantains, simmering seafood in coconut-based broths, and wrapping or baking cassava preparations. Examples include hudut, tapado, and cassava bread or ereba. Local versions vary, and the tradition should be represented as transnational rather than assigned exclusively to Guatemala.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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