Antiguan Fungi Squares

Introduction and History

Antiguan Fungi, sometimes referred to as "cou cou," is a traditional dish in Antigua and Barbuda often enjoyed as a staple food across the Caribbean. Rich in history, this dish reflects the resourcefulness of African slaves who made use of available ingredients to create hearty meals. Fungi is popularly served alongside Kingfish and can be compared to polenta or grits in texture and preparation.

Ingredients

• Cornmeal
• Water
• Salt
• Okra
• Butter
• Black Pepper

Equipment Needed

• Saucepan
• Whisk
• Baking pan
• Spatula

Preparation Steps

1. First, prepare the okra by washing and slicing it into thin circles.
2. In a saucepan, bring two cups of water to a boil and then add a pinch of salt.
3. Add the sliced okra and let it boil for about 5 minutes until tender. Use a whisk to break the okra apart and ensure an even texture in the dish.
4. Gradually add the cornmeal to the pan, stirring constantly to prevent lumps from forming. Cook for about 15 minutes, ensuring it doesn’t stick to the bottom.
5. Add the butter and a dash of black pepper to enhance the flavor.

Cooking Process

Carefully pour the mixture into a greased baking pan. Smooth the top with a spatula to form an even surface. Set your cooking timer to 10-15 minutes, and allow it to cool until it sets firmly. This will ensure the fungi can be cut into squares for serving.

Once the fungi has cooled and set, use a sharp knife to cut the mixture into squares of the desired size. These squares can then be stored in the refrigerator for up to a week or reheated when needed.

Serving Suggestions

Serve the Antiguan Fungi Squares with grilled fish, especially saltfish, or toppings such as vegetable stew. Pair the dish with greens or a tomato salad for a complete meal. This dish is often enjoyed during lunch or dinner, offering a hearty and satisfying Caribbean culinary experience.