National Dishes of the World

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main dish

Fungee and pepperpot

Balls of stiff cornmeal and okra served with a thick stew of meat, spinach, aubergine, squash and okra.

Eaten in: Antigua & Barbuda traditional

Prep
40 min
Cooking
1 h 40 min
Resting
12 h
Total
14 h 20 min
Servings
6

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About the dish

Fungee and pepperpot is the national dish of Antigua and Barbuda. Fungee is a stiff porridge of cornmeal cooked with okra and stirred until firm and smooth, then shaped into balls or domes, much like cou-cou in Barbados. Antiguan pepperpot – different from the Guyanese pepperpot of the same name – is a thick green stew in which salted meat (beef, pig tails) and fresh meat are simmered with spinach or eddo leaves, aubergine, okra, squash, onion, garlic, herbs and peas, sometimes with dumplings too. The vegetables break down and thicken the sauce. It is made especially on Saturdays and for celebrations, and Antiguans abroad often speak of it as the taste of home.

Main ingredients

  • cornmeal
  • okra
  • salted meat
  • spinach
  • aubergine
  • squash
  • peas

Antigua & Barbuda: The national dish of Antigua and Barbuda.

We show dishes associated with a country, not official national dishes; “national dish” and “culinary symbol” are used only with a basis. What do the labels mean?

More: Wikipedia (en)

Recipe

Fungee and pepperpot

https://foodmap.ominuvo.com/dish/fungee-and-pepperpot

Ingredients

6 servings

6 servings

Allergens in the ingredients: milk. Based on the ingredients of this recipe – no substitute for checking labels.

Method

  1. Soak the salted meat overnight in cold water, then boil it for 20 minutes in fresh water and cut into pieces.

  2. In a large pot, brown the beef in a tablespoon of oil, add the chopped onion, garlic, scallion and thyme and fry for 5 minutes. Add the salted meat and 1 l water, cover and simmer for 45 minutes.

  3. Add the diced aubergine, squash, 200 g sliced okra, the spinach and the whole chilli. Simmer for 30 minutes, stirring now and then, until the vegetables break down and thicken the stew. Add the peas for the last 5 minutes.

  4. Meanwhile make the fungee: boil 100 g sliced okra in 500 ml salted water for 8 minutes. Mix the cornmeal with 500 ml cold water.

  5. Pour the cornmeal into the okra and cook over low heat for 15–20 minutes, stirring hard with a wooden spoon, until thick, smooth and coming away from the sides. Stir in the butter.

  6. Shape the fungee in a greased bowl into balls. Remove the chilli from the pepperpot, season with salt and serve the stew with the fungee.