Entree: Antigua and Barbuda – National Cuisine – Fungee and Pepperpot (Dense cornmeal dumpling served with a richly seasoned meat and vegetable stew)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Additional 4 hrs 30 min

Total 4 hrs 45 min

Ingredients

- Fungee (cornmeal dumpling)
- 2 cups (480 ml) water
- 1 tsp (5 g) salt
- 2 cups (240 g) yellow cornmeal
- 2 tbsp (28 g) butter
- 1 tbsp (15 ml) vegetable oil or bacon drippings

- Pepperpot stew
- 1 lb (454 g) salted beef, soaked 4–6 hours in cold water and diced
- 8 oz (225 g) pork shoulder, trimmed and cut into 1-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 Scotch bonnet or habanero pepper, left whole for flavor or minced for heat
- 1 bell pepper, chopped
- 2 stalks scallion, chopped
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 cup (240 ml) beef or chicken stock
- 1 cup (240 ml) coconut milk (optional for richness)
- 1 cup (100 g) okra, sliced
- 1 medium carrot, sliced
- 1 medium tomato, chopped (or 1/2 cup 120 g canned tomatoes)
- 1 tsp (5 g) brown sugar
- Freshly ground black pepper to taste
- 1 tbsp (15 ml) cornstarch mixed with 2 tbsp (30 ml) water (optional, to thicken)

Instructions

1. Prepare the fungee: bring 2 cups (480 ml) water and 1 tsp (5 g) salt to a boil in a medium saucepan. Gradually whisk in the cornmeal to avoid lumps, reduce heat to low, and simmer, stirring frequently, until thick and pulling away from the sides, about 8–12 minutes.
2. Stir in butter and vegetable oil or bacon drippings until smooth and elastic. Keep covered and warm; traditionally fungee is shaped into mounds for serving.
3. Meanwhile, make the pepperpot: drain soaked salted beef and rinse briefly. In a heavy pot or Dutch oven, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Brown the pork shoulder pieces 3–4 minutes, then remove and set aside.
4. In the same pot add the chopped onion and bell pepper and cook 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
5. Return the salted beef and browned pork to the pot. Add stock, coconut milk (if using), thyme, scallion, tomato, carrot, and the whole Scotch bonnet pepper (or minced if you want spicier). Bring to a simmer, then reduce heat to low.
6. Cover and simmer gently for 45–60 minutes until meats are tender and flavors meld. Skim any excess fat if desired.
7. Add sliced okra and brown sugar and simmer 10–15 more minutes until okra is tender and the stew has thickened. If a thicker sauce is preferred, stir in the cornstarch slurry and cook 1–2 minutes until thickened. Adjust seasoning with black pepper; avoid adding much salt because of the salted beef.
8. To serve, spoon hot fungee onto plates into rounded mounds and ladle generous portions of pepperpot over and around the fungee. Remove whole Scotch bonnet pepper before serving unless desired for extra heat.