Fungee and pepperpot
Antigua’s national dish: fungee, a cornmeal polenta with okra, served with pepperpot, a thick stew of vegetables, spinach and salted meat.
Ingredients
- Pepperpot: 300 g salt pork or ribs, 300 g beef, 500 g spinach, 1 aubergine, 1 courgette, 200 g pumpkin, 6 okra pods, 1 onion, garlic, thyme and chilli
- Fungee: 250 g cornmeal, 6 okra pods, 1 litre water, butter and salt
How to make it at home
- Simmer the meats in water for 1 hour and cut them into pieces.
- Fry the onion and garlic, add the chopped vegetables, spinach, thyme, chilli and the meat with a little stock, and simmer for 40 minutes until thick.
- For the fungee, cook the okra in the salted water and add the cornmeal a little at a time, stirring until firm.
- Add the butter and shape the fungee into balls using a greased bowl.
- Serve the balls of fungee with the pepperpot.
The trick: A thick pepperpot is the whole point: cook it until the vegetables fall apart.