This dish represents a synthesis of African and Caribbean traditions. The plantain mash, Machuca, serves as a 'spoon' to scoop up the soup. The most important part is the preparation of the thick and aromatic coconut soup, Sere.
Sere soup is traditionally made from two kinds of coconut milk: the thick, fresh first extract and the thinner second extract. In this recipe, we use canned coconut milk for simplicity.
In a large pot, sauté the onion, celery, and garlic in a little oil until softened (about 5 minutes).
Add the coconut milk, water/broth, and thyme. If using, add the whole pierced Habanero – do not remove it until you reach the desired heat level. Beyond the Habanero, Sere soup should not be too thick.
Bring to a boil, then reduce heat and simmer for about 10 minutes to let the flavors meld. Season with salt and pepper.
Lightly salt and pepper the fish fillets.
Place the fish pieces into the gently simmering Sere soup. Cover and cook for about 8-10 minutes, until the fish is tender and flaky. Be careful not to overcook the fish.
Meanwhile, boil the plantains: In a pot of salted water, boil the unpeeled green and ripe plantains until they are soft (about 20-30 minutes).
Drain the plantains, peel them, and place them in a large bowl.
Mash them with a pestle (or a suitable tool, traditionally a wooden mortar called a hana) until a smooth mash is formed. Machuca should be homogeneous and sticky. Season with salt to taste.
Shape the Machuca into medium-sized balls.
Place one ball of Machuca (plantain mash) into a deep bowl.
Carefully pour the hot Sere soup with the fish pieces around the Machuca.
The dish is eaten by tearing off a piece of the mash and dipping it into the coconut soup to scoop up the fish and broth.