montserratiandinner
Montserratian Fungi
Smooth cornmeal porridge cooked with okra — a beloved comfort food served as a side or main.
Prep
5 min
Cook
20 min
Servings
4
Difficulty
Easy
★★★★★
4.4(167 ratings)#cornmeal#okra#comfort-food#caribbean
About This Recipe
Not to be confused with mushrooms, Caribbean fungi is a thick, polenta-like dish made from fine cornmeal and okra. In Montserrat it is traditionally paired with stewed fish or pork and is considered true island comfort food.
Ingredients
Serves 4
- 2 cupsfine cornmeal
- 8 smallokra pods(sliced into rounds)
- 4 cupswater
- 1 tspsalt
- 1 tbspbutter
Instructions
- 1
Cook okra
Bring 3 cups of salted water to a boil. Add okra and cook 5 minutes.
- 2
Mix cornmeal
Whisk cornmeal into remaining 1 cup cold water until smooth.
- 3
Combine
Pour cornmeal mixture into boiling okra water, stirring constantly to avoid lumps.
- 4
Finish
Stir in butter, reduce heat to low, and cook 10 minutes until thick and pulling from sides.
Keep stirring to prevent scorching.
Pro Tips
- →
Whisk cornmeal into cold water first to prevent lumps.
- →
For a richer flavour, use coconut milk for part of the water.
Variations
- •
Add steamed saltfish on top.
- •
Stir in grated cheese before serving.
Storage
Refrigerate up to 2 days; reheat gently with a little water.
History & Origin
Fungi has its origins in West African fufu traditions, adapted by enslaved Africans in the Caribbean using locally available cornmeal and okra.
Frequently Asked Questions
What is the texture like?
Firm and smooth, similar to soft polenta.
Nutrition Facts
Per serving · 4 servings total
Calories260kcal
Protein6g
Carbohydrates50g
Fat5g
Fiber4g
Protein6g
Carbs50g
Fat5g
Time Summary
Prep time5 min
Cook time20 min
Total time25 min
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