Joel learns how to make Fungee in Antigua !!| Soca on The Seas | Cup of Joe Culinary Adventures

Experience the authentic taste of Antigua with Fungee, a beloved national dish that's a staple in Caribbean cuisine. Balancing flavor and texture, Fungee serves as a perfect accompaniment to savory stews and seafood. Dive into the world of Caribbean culinary delights with this quintessential dish.

Ingredients

🌽 2 cups of cornmeal, Antigua Farms Cornmeal
💧 4 cups of water
💧 1 cup okra water from 1 cup of okra, boiled
🌿 1 cup of fresh okra chopped, Caribbean Choice Fresh Okra
🧈 2 tablespoons Sunflow Garlic Butter Blend
🌻 1 tablespoon Sunflow Sunflower Oil
🧂 A sprinkle of Member's Mark All Purpose Seasoning for garnish
🐚 Conchs
🐟 Saltfish
🐟 Mackerel
🐟 Red Herring
🐟 Steamed fish
🍌 Fried Plantains

Instructions

1- Prepare the Okra:

• Rinse the okra, chop it into small pieces, and boil in about 2 cups of water until tender.
• Strain to obtain okra water and reserve the boiled okra pieces.

2- Prepare Corn Base:

• In a large pot, bring 4 cups of water to a rolling boil.
• Gradually whisk in the cornmeal to prevent lumps from forming, creating a smooth slurry.

3- Cook the Fungee:

• Heat the pot over medium heat and continuously stir the cornmeal mixture with a metal whisk until it starts to thicken.
• Slowly incorporate the okra water, keeping the heat steady, and continue stirring until the concoction reaches a thick, porridge-like consistency.

4- Enhance the Flavor:

• Stir in the Sunflow Garlic Butter Blend thoroughly, allowing it to melt and infuse the Fungee with creaminess.
• Mix the boiled okra pieces into the thickened cornmeal, ensuring an even distribution.

5- Finalize the Fungee:

• Once the mixture is smooth and pulls away cleanly from the sides of the pot, remove it from the heat.
• Using a wooden spoon or "tuntic," give it a final vigorous stir to ensure perfect consistency.

6- Shape and Serve:

• Pour a small amount of Sunflow Sunflower Oil into a small plastic bowl.
• Scoop portions of the Fungee into the oiled bowl, shaping them gently before placing them onto serving plates.
• Garnish with a sprinkle of Member's Mark All Purpose Seasoning for added flavor.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: Approx. 150 per serving
Proteins: 3g per serving
Fats: 7g per serving
Carbohydrates: 22g per serving
Equipment: Large pot (e.g., Dutch pot or caldero), Whisk, Wooden spoon or tuntic, Gas stove/burner, Plastic container (for mixing and holding okra water), Serving plates

Cooking Tips:

• Constant stirring is crucial to achieve the desired texture. Consider it a rewarding workout!
• The use of okra water and fresh okra enhances both the flavor and the silky texture of Fungee.
• Shape Fungee while it’s warm for easier handling and a professional presentation.

#caribbean #fungi #antigua #traditional #cornmeal

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Fungee

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