Fungee with Saltfish

Background of Fungee with Saltfish

Fungee with Saltfish is a beloved Caribbean dish, particularly popular in nations such as Antigua and Barbuda. It's a savory combination that reflects the resourcefulness and rich cultural history of the Caribbean. Fungee, akin to an Italian polenta but made with cornmeal, is a staple in many West Indian homes. This comforting dish derives its name from a few components, but primarily the key ingredients of Fungi and Saltfish, both of which have deep roots in the culinary traditions of the islands. Saltfish, typically salted cod, was introduced to the Caribbean by European colonizers and traders, and it has since become a mainstay in various Caribbean dishes because it can be easily preserved in hot climates.

Ingredients

Here's a list of what you'll need to make this flavorful dish:

• Cornmeal - 2 cups
• Okra - 6-8 pieces, sliced
• Saltfish (salted cod) - 1 pound
• Water - 4 cups for the fungi, additional for soaking saltfish
• Coconut milk - 1 cup
• Butter - 2 tablespoons
• Onion - 1 large, diced
• Tomato - 2, diced
• Garlic - 3 cloves, minced
• Green pepper - 1, diced
• Black pepper - to taste
• Thyme - 1 teaspoon
• Scallion - 2, chopped
• Parsley - for garnish

Preparing the Ingredients

Preparing the Saltfish

The first step in preparing your dish is to desalt the Saltfish. Rinse it under running water to remove some of the salt. Then, soak it in a bowl of water for at least 4 hours or overnight in the refrigerator. Once desalinated, change the water, boil the fish for around 15 minutes to ensure it's completely desalted, and then taste to check for salt levels. If still salty, repeat the process. Finally, drain, let it cool, and flake into bite-sized pieces while removing any bones.

Preparing the Vegetables

While the Saltfish is desalting, go ahead and prepare the vegetables. Slice the Okra thinly, dice the Onion and Tomato, mince the Garlic, and chop the Scallion. Set everything aside for the cooking process.

Cooking Process

Making Fungee

To prepare the Fungi, bring 4 cups of Water and the Coconut milk to a boil in a large pot. Once boiling, add the sliced Okra and let it cook for about 5-7 minutes. Gradually stir in the 2 cups of Cornmeal while stirring constantly to avoid lumps. Incorporate the Butter and continue stirring until the mixture is smooth and begins to pull away from the sides of the pot, about 10-12 minutes. The consistency should be similar to thick mashed potatoes.

Preparing the Saltfish

In a large skillet, melt the remaining Butter over medium heat. Add the diced Onion and sauté until translucent. Add the minced Garlic, diced Green pepper, and diced Tomato. Cook until the vegetables are soft. Stir in the flaked Saltfish and season with Black pepper and Thyme. Cook for another 8-10 minutes, then add the chopped Scallion and continue to cook for another 2 minutes. Taste and adjust seasoning if necessary.

Plating and Serving

To serve Fungee with Saltfish, shape the Fungi as desired, commonly done using a spoon or mold. Top or serve alongside with the Saltfish mixture. Garnish with fresh Parsley for a pop of color.

Enjoying Fungee with Saltfish

Fungee with Saltfish is traditionally enjoyed with a side of spicy pepper sauce. To appreciate this dish fully, let the melding flavors from the soft Fungi and aromatic Saltfish brighten your palate. It's a dish that celebrates simplicity and resourcefulness, reminding us of the rich historical tapestry and the melding of cultures that contribute to Caribbean cuisine. Whether for a special occasion or a soul-warming weekday meal, Fungee with Saltfish brings a taste of the islands to your kitchen.

Set a cooking timer during preparation to ensure everything cooks within the optimal timeframe, enabling you to enjoy this sumptuous Caribbean delight at its best.