Fungee and Pepperpot
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The Tale of Fungee and Pepperpot
Story updated
Fungee and pepperpot, Antigua and Barbuda's national dish, pairs a cornmeal-okra porridge (fungee, related to Barbadian cou-cou) with pepperpot, a thick stew of meats and callaloo. Both elements trace back to West African cooking traditions carried by enslaved Africans to the islands.
Ingredients
Scale:· 6 servings
- 1 lb salted beef or pigtail, parboiled
- 1 lb callaloo or spinach leaves, chopped
- 1/2 lb okra, sliced
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 sprig fresh thyme
- 1 scotch bonnet pepper, whole
- 1 (13.5 oz) can coconut milk
- 1 1/2 cups fine cornmeal
- 3 cups water (for fungee)
- 1 tbsp butter
- Salt and black pepper to taste
Instructions
- 1Simmer the parboiled meat with callaloo, okra, onion, garlic, thyme, and coconut milk in a pot, adding the whole scotch bonnet pepper.
- 2Cook 40-45 minutes until the meat is tender and the greens have broken down into a thick, dark stew.
- 3Meanwhile, bring water to a boil for the fungee and gradually whisk in cornmeal, stirring constantly to prevent lumps.
- 4Cook, stirring vigorously, for 10-12 minutes until the cornmeal forms a smooth, stiff dough; beat in butter.
- 5Shape the fungee into a dome and turn out onto a serving plate.
- 6Remove the scotch bonnet pepper from the pepperpot and season with salt and pepper.
- 7Serve the pepperpot ladled beside the fungee.
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