Entree: Antigua and Barbuda – Southern Culinary Region – Fungee and Pepperpot (Creamy cornmeal fungee served with a hearty spiced meat and okra stew)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 15 min

Additional 10 min

Total 2 hrs 5 min

Ingredients

- For the fungee:
- 2 cups (480 ml) water
- 1 cup (120 g) fine yellow cornmeal
- 2 tbsp (28 g) unsalted butter
- 1/2 tsp (3 g) salt, or to taste
- 1/4 cup (60 ml) milk (optional for creamier texture)
- For the pepperpot:
- 1 lb (454 g) stewing beef, cut into 1-inch (25 mm) pieces
- 8 oz (225 g) salted pork or pig tail, diced
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 9 g)
- 2 stalks scallion, chopped (about 30 g)
- 1–2 whole scotch bonnet or habanero peppers, left whole for heat control
- 1 cup (150 g) okra, sliced into 1/2-inch (12 mm) rounds
- 2 cups (480 ml) beef stock
- 1 tbsp (15 ml) tomato paste
- 1 sprig fresh thyme or 1 tsp (1 g) dried thyme
- 1 tsp (5 ml) Worcestershire sauce (optional)
- 2 cups (60 g) callaloo or spinach, chopped
- 1 tsp (5 g) freshly ground black pepper
- 1/2 tsp (3 g) ground allspice (pimento)
- 1 tbsp (15 ml) brown sugar (optional, balances saltiness)
- Salt to taste

Instructions

1. Start the pepperpot: heat 2 tbsp (30 ml) vegetable oil in a heavy pot over medium-high heat. Add the diced salted pork and brown for 4–5 minutes, rendering fat. Add the stewing beef and brown on all sides, 6–8 minutes.
2. Add chopped onion, garlic, and scallion to the pot and cook until softened, about 4 minutes. Stir in 1 tbsp (15 ml) tomato paste and cook 1 minute to deepen flavor.
3. Pour in 2 cups (480 ml) beef stock, add the whole scotch bonnet or habanero pepper, thyme, 1 tsp (5 ml) Worcestershire sauce if using, 1 tsp (5 g) black pepper, 1/2 tsp (3 g) allspice, and 1 tbsp (15 ml) brown sugar. Bring to a simmer, cover partially, and cook gently for 45–60 minutes until beef is tender.
4. Add the sliced okra and simmer uncovered 10–15 minutes until the stew thickens and okra releases its natural thickening agents. Stir in chopped callaloo or spinach and cook 2–3 minutes until wilted. Taste and adjust salt, removing the whole pepper if too hot.
5. Meanwhile make the fungee: bring 2 cups (480 ml) water to a boil in a medium saucepan with 1/2 tsp (3 g) salt. Gradually whisk in 1 cup (120 g) cornmeal to avoid lumps. Reduce heat to low and cook, stirring frequently, for 8–10 minutes until thick and smooth.
6. Remove from heat and stir in 2 tbsp (28 g) unsalted butter and 1/4 cup (60 ml) milk if using for creaminess. Cover to keep warm.
7. To serve, spoon a generous portion of fungee onto each plate and ladle pepperpot over or beside it, ensuring some stew sauce so the fungee soaks up the flavors. Remove whole hot pepper before eating or serve on the side for diners to control heat.