Fungee and Pepperpot

About This Recipe

Fungee and Pepperpot is the proud national dish of Antigua and Barbuda. Fungee (pronounced 'fun-jee') is a firm cornmeal porridge cooked with okra, similar to polenta, while Pepperpot is a dark, boldly seasoned stew of salted beef, pig tails, and vegetables simmered low and slow. Together they make one of the Caribbean's most satisfying meals.

Ingredients

Serves 4

• 1 cupfine yellow cornmeal
• 8 wholeokra, sliced
• 500 gsalted beef, cubed
• 2 wholecarrots, diced
• 1 wholescotch bonnet pepper, whole
• 2 tbspbutter

Instructions

1. 1

   Soak the salt beef

   Soak salted beef in cold water for 2 hours, changing water once. Drain and cut into chunks.

2. 2

   Make the pepperpot

   Simmer beef with carrots, scotch bonnet, and enough water to cover for 45 minutes until beef is tender. Season with black pepper and thyme.

3. 3

   Cook the okra

   In a separate pot, boil okra in 2 cups salted water until very soft, about 10 minutes.

4. 4

   Make fungee

   Lower heat and stir in cornmeal gradually, mixing vigorously to avoid lumps. Cook 10 minutes until thick, then stir in butter.

5. 5

   Serve

   Mold fungee into a dome using a wet bowl and place on a plate. Ladle pepperpot alongside.

Variations

• •

  Add pig tails for extra richness.

• •

  Use breadfruit instead of carrots for a more traditional version.

• •

  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.

Storage

Refrigerate separately up to 3 days. Reheat pepperpot on the stove; re-steam fungee.

Frequently Asked Questions