Entree: Curacao – Central Culinary Region – Funchi (Firm cornmeal porridge served with a savory salted cod stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Additional 24 hrs

Total 24 hrs 10 min

Ingredients

- 1 cup (150 g) yellow cornmeal
- 4 cups (960 ml) water
- 1 tsp (5 g) salt, plus more for soaking cod
- 2 tbsp (28 g) butter
- 2 tbsp (30 ml) olive oil
- 1 lb (450 g) salted cod, soaked 24 hours with water changes and flaked
- 1 medium onion, sliced, approx. 1 cup (150 g)
- 1 green bell pepper, chopped, approx. 1 cup (150 g)
- 2 cloves garlic, minced, approx. 2 tsp (10 g)
- 1 cup (240 ml) crushed tomatoes
- 1/4 cup (60 ml) dry white wine or water
- 1 tsp (1 g) dried oregano
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (8 g) chopped fresh parsley or cilantro
- Lemon wedges for serving

Instructions

1. Prepare the salted cod by soaking it in cold water for about 24 hours, changing the water 3–4 times; drain and flake into bite-size pieces.
2. In a medium saucepan, bring 4 cups (960 ml) water and 1 tsp (5 g) salt to a boil. Gradually whisk in 1 cup (150 g) cornmeal, reducing heat to low.
3. Cook the cornmeal, stirring frequently, until thick and pulling away from the pan, about 20–25 minutes; stir in 2 tbsp (28 g) butter and keep warm, spreading into a shallow dish if you prefer a firmer shape.
4. While the funchi cooks, heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Add 1 cup (150 g) sliced onion and 1 cup (150 g) chopped bell pepper and sauté until softened, about 5–7 minutes.
5. Add 2 tsp (10 g) minced garlic and sauté 30 seconds, then stir in 1 cup (240 ml) crushed tomatoes, 1/4 cup (60 ml) white wine or water, 1 tsp (1 g) dried oregano, 1/2 tsp (1 g) black pepper, and the flaked salted cod; toss to combine.
6. Simmer the stew gently, uncovered, 10–12 minutes so flavors meld and liquid reduces slightly. Taste and adjust seasoning; the cod should be tender and well flavored.
7. To serve, spoon a mound of firm funchi onto plates and top with the salted cod stew. Garnish with 2 tbsp (8 g) chopped parsley or cilantro and lemon wedges.