Cornmeal Fungee
History and Background
Cornmeal Fungee is a beloved Caribbean dish, particularly in Antigua and Barbuda. This simple yet satisfying meal is steeped in history, dating back to African influences brought over during the transatlantic slave trade. Fungee is often compared to polenta and carries a comforting texture and taste that has preserved its spot at the heart of many Caribbean homes.
Ingredients
Preparation
Step 1: Prepare the Okra
Wash the okra thoroughly and chop it into small rounds. This will help incorporate its flavor and texture into the cornmeal fungi.
Step 2: Boil the Water and Okra
In a large pan, bring 5 cups of water to a boil. Add the chopped okra and salt, allowing them to simmer until the okra becomes tender.
Cooking Process
Step 3: Cook the Cornmeal
Slowly add the cornmeal to the boiling water while stirring continuously to avoid lumps. You might want to use a wooden spoon for this step.
Step 4: Stir and Thicken
Continue stirring the mixture vigorously. As the mixture thickens, you'll notice it pulling away from the sides of the pot. This might take about 15 to 20 minutes, so be patient and make sure to keep the cooking timer handy.
Step 5: Add Butter and Final Stirring
Once the mixture is thickened to your liking, add the butter. Stir it in thoroughly to ensure the cornmeal fungi takes on a creamy texture and taste.
How to Enjoy Cornmeal Fungee
Cornmeal Fungee is traditionally served with a savory stew or sauce. Popular pairings include saltfish, pepperpot, or a rich meat stew. To enjoy the dish, scoop some fungi onto your plate and ladle your choice of stew on top. The flavors meld as the cornmeal absorbs the delicious juices from the stew.
You can also shape fungi into small domes or balls, as they are perfect for soaking up any flavorful sauce on your plate. Enjoy this dish with family and friends, appreciating the historical roots and cultural significance it holds in the Caribbean culinary tradition.