Fungie and Pepperpot
Transport your taste buds to the vibrant Caribbean with this soul-warming Fungie and Pepperpot recipe, a beloved dish hailing from Antigua and Barbuda. The silky, polenta-like Fungie is crafted from perfectly cooked cornmeal and tender okra, forming a comforting base for the star of the meal: a rich, aromatic Pepperpot stew. This hearty blend of stewed beef, saltfish, spinach (or callaloo), and creamy coconut milk is infused with bold flavors from thyme, Scotch Bonnet pepper, and sautéed onions and garlic. Each spoonful delivers a harmonious balance of heat and savory goodness, making it the ultimate comfort food. Perfect for weekend family dinners or to impress guests with an authentic taste of the Caribbean, this recipe is a celebration of vibrant flavors and traditional cooking techniques. Pair with warm smiles and your favorite tropical drink for an unforgettable dining experience!
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Recipe Information
Ingredients
- 2 cups Cornmeal
- 4 cups Water
- 2 tablespoons Butter
- 10 pieces Okra
- 1 pound Beef (stewing cut)
- 0.5 pound Saltfish
- 3 cups Spinach or Callaloo (chopped)
- 1 cup Coconut milk
- 1 large Onion (chopped)
- 4 cloves Garlic (minced)
- 1 whole Scotch Bonnet Pepper
- 1 teaspoon Thyme (fresh or dried)
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Start by preparing the saltfish by soaking it in water for an hour to reduce the excess salt. Rinse and break into small bite-sized pieces. Set aside.
In a large pot, heat the vegetable oil over medium heat. Add the onions and garlic and sauté until softened and fragrant.
Add the beef pieces to the pot and brown them on all sides. Sprinkle the thyme, salt, and black pepper over the beef as it cooks.
Once the beef is browned, add 6 cups of water to the pot and bring to a simmer. Allow the beef to cook for about 45 minutes or until tender.
Add the saltfish, coconut milk, spinach (or callaloo), and the whole Scotch Bonnet pepper (do not cut it unless you want a very spicy dish). Let it simmer for another 20-25 minutes.
While the Pepperpot simmers, prepare the Fungie. In a medium saucepan, bring 4 cups of water to a boil. Add the chopped okra and cook for 5 minutes.
Reduce the heat to low, and slowly stir in the cornmeal, adding a little at a time to prevent lumps. Stir constantly with a spoon or whisk as the mixture thickens.
Once the Fungie begins to pull away from the sides of the saucepan, add the butter and continue stirring until fully incorporated. Remove from heat and shape into small mounds using a wooden spoon or wet hands.
Serve the Pepperpot hot in bowls with a mound of Fungie on the side. Enjoy this hearty, flavorful Caribbean classic!
Nutrition Facts
Calories |
610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 760 mg | 33% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 5.0 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 132 mg | 10% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 942 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
