Side Dish: United States – U.S. Virgin Islands (Caribbean United States Territories) – Fungi

Serving Size: 6

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 2 cups (240 g) yellow cornmeal (medium grind)
- 4 cups (960 ml) water
- 1 cup (240 ml) canned coconut milk (optional, for richness)
- 12 oz (340 g) okra, trimmed and sliced 1/4 in (0.6 cm) thick
- 2 tbsp (30 ml) vegetable oil or 2 tbsp (30 g) salted butter (use oil for dairy-free)
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 3 scallions (green onions), thinly sliced (about 30 g)
- 2 cloves garlic, minced (about 6 g)
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1 whole scotch bonnet pepper (optional, left whole for flavor; remove before serving)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped chadon beni (culantro) or cilantro for garnish
- Additional 1 tbsp (15 g) butter or 1 tbsp (15 ml) coconut oil for finishing (optional)

Instructions

Short Description:
A thick, smooth cornmeal porridge cooked with sliced okra and seasoned with local herbs and aromatics; a staple U.S. Virgin Islands side that is spoonable and comforting.

Regional Notes:
This U.S. Virgin Islands version cooks yellow cornmeal together with okra so the okra's mucilage helps create a silky, cohesive texture; it is typically finished with thyme, scallions, and chadon beni (culantro) or cilantro for a local herbal note. It differs from other Caribbean fungi variations by emphasizing okra and simple island aromatics rather than additional starchy flours or strong smoked meats.

1. In a medium pot, combine the water and coconut milk (if using) and bring to a gentle boil over medium heat. Add the whole scotch bonnet (if using), chopped onion, scallions, minced garlic, and thyme. Reduce heat and simmer 4–5 minutes until the aromatics soften.
2. Add the sliced okra to the pot and simmer uncovered 6–8 minutes, stirring occasionally, until the okra is tender and begins to release its mucilage.
3. Reduce heat to low. Slowly sprinkle the cornmeal into the simmering liquid in a steady stream while whisking or stirring vigorously with a wooden spoon to prevent lumps.
4. Once all the cornmeal is incorporated, continue cooking over low heat, stirring frequently and scraping the bottom and sides, until the mixture is thick and smooth, about 10–15 minutes. If fungi becomes too stiff, stir in up to 1/2 cup (120 ml) hot water, a little at a time, to reach a spoonable consistency.
5. Stir in the 2 tbsp (30 ml) vegetable oil or 2 tbsp (30 g) salted butter and the finishing 1 tbsp (15 g) butter or coconut oil, if using, until fully melted and incorporated. Remove and discard the whole scotch bonnet.
6. Taste and adjust seasoning with salt and black pepper. Fold in half of the chopped chadon beni (culantro) or cilantro and reserve the rest for garnish.
7. Spoon the fungi into a serving bowl or onto a platter, smooth the top if desired, and sprinkle with the remaining chopped chadon beni/cilantro. Serve hot alongside fish, stewed meats, or vegetables.