Antigua and Barbuda : Food Spotlight

Fungee and Pepper Pot
Mahogany Coconut is dedicated to highlighting aspects of our vibrant Caribbean culture. We are delighted to share the national dish of the island of Antigua and Barbuda with our many readers.



Fungee Ingrediaents and Preparation
2 cups of corn meal
6 okras
4 cups of water
1 tsp salt

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 Ingredients and Preparation
2 cups fresh green peas
1 lb chopped spinach
4 fresh green eddo leaves
1 lb eggplant
1 lb okras
½ lb pumpkin
1 lb salt beef
1 lb pigtail
1 lb green pawpaw
2 small squash
1 tbsp salt
1 tbsp pepper
2 cloves garlic
chicken (any amount desired)
vegetable oil
2 large onions
tomato paste to taste
4 tbsp margarine
2 bunches of thyme

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.
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