fungee-and-pepperpot
Next Dish: Cappelletti
Fungee and Pepperpot is a traditional dish from Antigua and Barbuda, popularly served as the national dish. Fungee is a cornmeal-based food similar to Italian polenta, while Pepperpot is a thick, richly seasoned stew made with various meats, vegetables, and spices. The dish is typically served together, with the Fungee acting as a staple, much like rice or potatoes, and the Pepperpot providing the main flavors. The combination of Fungee and Pepperpot represents a fusion of African, Amerindian, and European culinary influences.
Recipe
Ingredients for Fungee:
2 cups of cornmeal
4 cups of water
1/2 teaspoon of salt
1 tablespoon of butter
Ingredients for Pepperpot:
1 lb of stewing beef
1 lb of pork
1 lb of chicken
2 cloves of garlic, minced
1 large onion, chopped
1 hot pepper, chopped
1 cup of okra, chopped
2 cups of spinach, chopped
1/2 cup of basil, chopped
1/2 cup of thyme, chopped
Salt and pepper to taste
1 tablespoon of sugar
1 tablespoon of cassareep (a special sauce made from cassava root)
Instructions:
Start with the Pepperpot: Cut the meats into bite-sized pieces and place them in a large pot. Add enough water to cover the meat.
Add the garlic, onion, hot pepper, okra, spinach, basil, thyme, salt, pepper, sugar, and cassareep to the pot.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 2 hours, or until the meat is tender and the flavors are well combined.
While the Pepperpot is simmering, prepare the Fungee: Bring the water to a boil in a separate pot, then slowly whisk in the cornmeal and salt.
Continue to stir the mixture over medium heat until it becomes thick and starts to pull away from the sides of the pot.
Stir in the butter until it's fully incorporated into the Fungee.
To serve, spoon a portion of Fungee onto a plate and top it with a generous helping of Pepperpot. Enjoy your Fungee and Pepperpot!