Fish and fungi (pronounced fun-jee) is the soul food of the British Virgin Islands. Okra is stirred into thick cornmeal porridge to create a smooth, comforting mound served alongside pan-fried local fish seasoned with island spices.
Serves 4
Boil okra in salted water 5 minutes until tender. Reserve liquid.
Return okra liquid to pot, bring to a boil, and whisk in cornmeal gradually. Stir constantly 10 minutes until thick. Fold in okra.
Keep stirring to prevent lumps.
Rub snapper with allspice, salt, and pepper.
Heat oil in a skillet over medium-high heat and fry fish 4 minutes per side until crispy and cooked through.
Mound fungi on plates and set fish alongside. Serve with hot sauce.
Wet your hands when shaping fungi into mounds.
Any firm white fish works well.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Add butter to fungi for extra richness.
Top with a light tomato-onion sauce.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Refrigerate separately up to 2 days; reheat fungi with a splash of water.
Fungi traces back to enslaved Africans in the Caribbean who adapted cornmeal — a ration food — with local okra to create a nourishing staple.
Both are cooked cornmeal, but fungi has African roots and the okra gives it a distinct texture.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving · 4 servings total
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