Entree: Antigua and Barbuda – Northern Culinary Region – Fungee and Pepperpot (Cornmeal-based polenta served with a slow-simmered meat and okra stew flavored with Caribbean spices)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 1 lb (450 g) beef stew meat, cut into 1-inch pieces
- 1 lb (450 g) pork shoulder, cut into 1-inch pieces
- 8 oz (225 g) salted beef or salt pork, rinsed and cut (optional)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (about 150 g)
- 1 green bell pepper, chopped (about 150 g)
- 3 cloves garlic, minced
- 1 Scotch bonnet or habanero pepper, seeded and chopped (use with caution)
- 14 oz (400 g) canned diced tomatoes
- 2 cups (475 ml) beef stock
- 1 cup (150 g) sliced okra
- 2 sprigs fresh thyme (or 1 tsp (1 g) dried thyme)
- 1 tbsp (15 ml) browning sauce or soy sauce
- 1 tsp (5 g) ground allspice
- 1 tsp (5 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley
- 3 scallions, chopped (about 45 g)
- 2 cups (320 g) fine yellow cornmeal
- 6 cups (1.42 L) water
- 2 tbsp (30 ml) unsalted butter (for fungee)
- 1/2 cup (120 ml) coconut milk (optional, for fungee richness)
- 1 tsp (5 g) salt for fungee (adjust to taste)

Instructions

1. Heat vegetable oil in a large heavy pot over medium-high heat; brown beef and pork pieces in batches until well-seared, then remove and set aside. If using salted beef, add near the start of simmering to flavor the stew.
2. In the same pot, reduce heat to medium, add chopped onion and bell pepper, and sauté until softened, about 5 minutes; add garlic and Scotch bonnet and cook 1 minute more.
3. Return browned meats to the pot, add canned diced tomatoes, beef stock, thyme, browning sauce, ground allspice, and black pepper; bring to a boil, then reduce heat to low and simmer, uncovered, 1 to 1 1/2 hours until meats are tender, stirring occasionally.
4. Add sliced okra and chopped scallions in the final 15 minutes of simmering so okra thickens the stew slightly; adjust salt and heat level to taste, and stir in chopped parsley just before serving.
5. While the pepperpot simmers, bring water (and coconut milk if using) to a rolling boil in a heavy saucepan. Gradually whisk in cornmeal, reducing heat to low.
6. Cook fungee, stirring frequently, until thick and smooth and cornmeal is fully cooked, about 20–25 minutes; finish by stirring in 2 tbsp (30 ml) butter and 1 tsp (5 g) salt, adjusting seasoning.
7. To serve, spoon a mound of warm fungee onto each plate and ladle generous portions of pepperpot over or beside it; garnish with extra chopped parsley or scallions.