Entree: Bonaire, Sint Eustatius and Saba – National Cuisine – Funchi and Stew (firm cornmeal cake with spicy fish stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- For the funchi:
- 1 cup (150 g) yellow cornmeal (medium or coarse)
- 4 cups (960 ml) water
- 1 tsp (6 g) salt
- 2 tbsp (28 g) unsalted butter

- For the stew:
- 1 lb (454 g) firm white fish fillets (such as snapper or grouper), cut into 1–2 inch (2–5 cm) chunks
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 2 scallions, chopped
- 1 small Scotch bonnet or habanero pepper, seeded and chopped (optional)
- 1 tsp (1 g) dried thyme or 2 sprigs fresh thyme
- 1 tbsp (15 ml) tomato paste
- 14 oz (400 g) canned diced tomatoes
- 1/2 cup (120 ml) fish or chicken stock
- 1/2 cup (120 ml) coconut milk (optional for richness)
- 1 tbsp (15 ml) lime juice (about 1 lime)
- 1/2 tsp (2.5 g) paprika
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (6 g) kosher salt, or to taste
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Make the funchi: bring 4 cups (960 ml) water and 1 tsp (6 g) salt to a boil in a saucepan. Reduce heat to low and slowly whisk in 1 cup (150 g) cornmeal to avoid lumps.
2. Stir constantly until the mixture thickens and pulls away from the sides, about 10–15 minutes. Remove from heat and stir in 2 tbsp (28 g) butter until smooth. Keep covered; spoon onto plates or transfer to a lightly oiled dish to set and slice if desired.
3. For the stew, season the fish chunks lightly with 1/4 tsp (1.25 g) salt and a pinch of black pepper. Set aside.
4. Heat 2 tbsp (30 ml) oil in a heavy skillet or pot over medium heat. Add the sliced onion and bell pepper and sauté until softened, about 4–5 minutes. Add the garlic, scallions, and chopped Scotch bonnet (if using) and cook 1 minute more.
5. Stir in the tomato paste and cook 1–2 minutes, then add the canned diced tomatoes, stock, thyme, paprika, remaining salt and pepper. Bring to a gentle simmer and cook 8–10 minutes to meld flavors.
6. Add the fish pieces to the simmering sauce, cover, and cook gently for 6–8 minutes until the fish is opaque and flakes easily. If using, stir in 1/2 cup (120 ml) coconut milk in the last 2 minutes to enrich the stew.
7. Finish with 1 tbsp (15 ml) lime juice and adjust seasoning. Sprinkle with chopped cilantro or parsley.
8. Serve the stew hot alongside spooned or sliced funchi, allowing diners to pair the cornmeal porridge with the stew.