FISH AND FUNGI VIRGIN ISLANDS STYLE
Fish and Fungi (foon-ji) is considered to be the unofficial dish of the US Virgin Islands. This recipe dates back to the days of slavery. Danish Law (owners of the Virgin Islands) allowed each slave six quarts of Indian meal (cornmeal) and six salt herring per week. Occasionally, there were other foods thrown into the ration, like yam and other vegetables, but the mainstay of cornmeal and fish led the African women to the creative result of fish and fungi. I had this wonderful dish while working at Caneel Bay Resort, St. John, USVI several winters ago.
Provided by Member 610488
Categories Grains
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place fish with all ingredients into a saucepan and cook gently until fish is cooked, about 20 to 30 minutes.
- Place frozen okra in boiling water. Cook until just barely tender.
- In a medium size saucepan, bring 2½ cups water to a boil.
- To make fungi that is free of lumps, mix about ¼ cup of the cornmeal with ¾ cup water in a separate small bowl. Then, add this mixture back into the larger pot of boiling water.
- Let cornmeal cook for about a minute, then add the rest of the cornmeal into the pan in a slow steady stream, while stirring constantly.
- Add hot cooked okra to cooked cornmeal. Stir well.
- Then, stir in the butter, salt and pepper, to taste.
- Simmer for about 5 minutes more.
Nutrition Facts : Calories 191.2, Fat 6.4, SaturatedFat 3.4, Cholesterol 13.5, Sodium 151.1, Carbohydrate 31.8, Fiber 4.1, Sugar 3.9, Protein 3.9
TIJOE'S FUNGI
Provided by Michele Evans
Categories side dish
Time 1h40m
Yield Six servings
Number Of Ingredients 7
Steps:
- Melt the butter in a small frying pan and cook the onion over medium heat for five minutes, stirring often. Remove from the heat.
- Bring the water to a boil in a three-and-a-half-quart heavy saucepan, preferably a nonstick one. Stir in the salt and slowly pour in the cornmeal, stirring constantly with a wooden spoon. Reduce the heat to low and stir constantly for 10 minutes.
- Stir in the onion and butter, tomatoes and okra. Continue stirring for five minutes until the mixture rolls off the side of the pan and no longer sticks to the bottom.
- Turn the mixture onto a baking sheet and smooth the top evenly with a spatula into a 10-inch circle, three-quarters of an inch thick. Cool for 15 minutes. Cover loosely with plastic wrap and let rest for one hour.
- Cut the fungi into about one-and-a-half-inch squares and serve at room temperature.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 2 grams, Carbohydrate 22 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 127 milligrams, Sugar 1 gram, TransFat 0 grams
FUNGIE AND PEPPERPOT
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
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
FUNGI
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
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.
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