Fungie And Pepperpot Recipes

FUNGI

Fungi image

A staple on dinner tables in the Virgin Islands, this filling, earthy side dish goes well with fish or any stewed protein. In St. Thomas, you can find it accompanying tender stewed snapper or butter-braised conch, acting as a sponge for luscious sauces. Here, chef Julius Jackson, author of "My Modern Caribbean Kitchen" (Page Street Publishing, 2018) and native Virgin Islander, offers a simple, traditional version. This dish isn't an exact science; some people like it so thick it stands up on its own, while others prefer it thinner, with runny lines of butter. Find which way works best for you by tasting and tweaking as needed. Chilled leftover fungi can be cut into squares and pan-fried in a bit of oil until golden, making a great base for scrambled or poached eggs with bacon on the side.

Provided by Korsha Wilson

Categories dinner, lunch, weeknight, vegetables, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1/3 cup sliced fresh or frozen okra
Kosher salt and freshly ground black pepper
1 cup fine yellow cornmeal
1/4 cup chilled unsalted butter (1/2 stick), cut into chunks

Steps:

In a medium saucepan, bring 2 1/4 cups water to a boil over medium-high.
When water reaches a rolling boil, add okra and 2 teaspoons salt. Cook over medium-high until softened, about 4 minutes.
Slowly and carefully, pour half the cornmeal into the water while whisking to prevent lumps. It will get very thick very quickly.
Once the mixture is smooth, add the remaining cornmeal and the butter, whisking vigorously to combine.
When smooth, taste and adjust seasoning with salt and pepper. If you'd like it a little thinner, whisk additional water into the mixture. Serve hot.

FUNGIE AND PEPPERPOT

Fungie and Pepperpot image

This recipe is from http://www.recipeisland.com/blog/recipe-island/antigua-barbuda-recipes/antigua-barbuda-national-dish-recipe/ Wikipedia says that Fungie and Pepperpot is the national dish of Antigua and Barbuda The national dish of Antigua and Barbuda is fungie (pronounced as foon-gee) and pepper pot. Fungie is a dish that is similar to the Italian Polenta, and is almost completely made from cornmeal. Fungi & Pepperpot is a thick rich vegetable stew that is made with yam, salted meat, served with Antiguans' famous fungie.

Provided by loranne_bronze22

Categories Stew

Time 2h45m

Yield 1 Recipe, 10 serving(s)

Number Of Ingredients 25

Ingredients

4 cups water
2 cups cornmeal
1 teaspoon salt, to taste
6 okra, cut into small pieces
2 garlic cloves, chopped
vegetable oil
meat, scraps (pieces of meat, bones & skin)
4 cloves, cut
2 medium onions, chopped
4 tablespoons ketchup
4 tablespoons margarine
1 bunch thyme
1 bunch chives
1 lb spinach, chopped
2 cups fresh green peas
4 taro root leaves
1 lb eggplant, peeled & cut
1 lb okra, chopped
1/2 lb pumpkin, peeled & cut
1 lb salt beef, chopped
1 lb pig, snout (optional)
1 lb papaya, cut
3 small squash, cut
1 tablespoon salt
1 tablespoon pepper

Steps:

Place water, okra and salt in a pan. Bring to boil until okras are cooked. Remove half the liquid. Stir with a wooden spoon. The corn meal is mixed to a pasty batter by adding cold water then stirring & mixing this.
Add wet corn meal. Reduce the heat, stir continuously with a wooden spoon until mixture becomes fairly stiff.
When the mixture breaks away cleanly from the pan (i.e it does not stick), the fungee is ready. Butter a bowl, turn the mixture into the bowl, shaking it into the shape of the bowl, then turn it out into a serving dish.
Serve hot with Pepper Pot, boiled fish or stew.
Pepper Pot Preparation.
Wash all leaves and vegetables in salted water. Place cut vegetables; eggplant, squash and leaves to soak in fresh water Cook salted meat in water with no salt for 10 minutes.
Remove and drain. Heat vegetable cooking oil. Add salt meats. Fry for about 15 minutes, add onions and fresh meats. Fry for another 5 minutes.
Add all vegetables, except peas. Stir. Add just enough water to cover and cook the vegetables till tender. When the vegetables and meat are cooked, add the peas along with all seasonings.
Allow all ingredients to simmer under low fire for approximately 15 minutes or until thick. Serve with okra fungee rolled in butter or margarine.

Nutrition Facts : Calories 236.9, Fat 6.1, SaturatedFat 1.1, Sodium 1106.5, Carbohydrate 42.4, Fiber 9.3, Sugar 9.8, Protein 7.8

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