Sides
Fungee (Fungee (foon-jee))
Ingredients
- - 1 litre (4 cups) water
- - 200 g (7 oz) okra, sliced
- - 1 tsp (1 tsp) salt
- - 300 g (2 cups) fine cornmeal
- - 2 tbsp (2 tbsp) butter
Method
- Bring the water to a boil in a large non-stick pot. Add the sliced okra and salt, and boil for 5 minutes until the okra softens and releases its natural mucilage .
- Mix the cornmeal with a small amount of cold water in a separate bowl to form a smooth, lump-free paste.
- Reduce the heat under the pot to low. Gradually stir the cornmeal paste into the okra water, stirring constantly to avoid lumps.
- Cover and cook for 5 minutes on low heat, then uncover and continue stirring vigorously for 10–12 minutes, until the mixture becomes very thick and pulls away from the sides of the pot.
- Stir in the butter until fully incorporated and glossy.
- Wet your hands or a large spoon with water and shape the fungee into a smooth mound or individual portions on a plate.
- Serve immediately, alongside pepperpot or saltfish.
Introduction: Fungee is, alongside pepperpot, one half of the recognised national dish of Antigua and Barbuda.
Cultural Background: Fungee is, alongside pepperpot, one half of the recognised national dish of Antigua and Barbuda. Made from cornmeal cooked with okra until smooth and firm, it closely resembles Italian polenta and West African fufu, reflecting the dish’s African heritage carried across the Atlantic. Fungee is rarely eaten alone; it is traditionally moulded and served as the starchy foundation for pepperpot, saltfish or other well-seasoned stews, its mild flavour designed to soak up rich, savoury sauces.
Tips: Stir constantly and vigorously once the cornmeal is added — fungee thickens quickly and can stick or scorch if left unattended. Wetting your hands before shaping prevents the sticky fungee from clinging to your skin.
Variations: Some cooks omit the okra for a firmer, plainer cornmeal base, though the okra version is considered more traditional. A pat of butter or a drizzle of coconut milk can be worked in at the end for extra richness.
Vegetarian/Vegan: Fungee is naturally vegetarian; replace the butter with coconut oil or omit it entirely for a fully vegan version.
Storage: Store leftover fungee tightly covered in the refrigerator for up to 2 days; it firms considerably once cold.
Reheating: Reheat in a covered saucepan over low heat with a splash of water, stirring until softened, or microwave covered in 30-second bursts, stirring between each.
Nutrition: Calories: 190 kcal | Protein: 4 g | Carbohydrates: 34 g | Fat: 5 g | Fibre: 3 g | Sodium: 320 mg
FAQs:
Q: Why is my fungee lumpy? A: The cornmeal was likely added too quickly or without first being mixed into a smooth paste; always pre-mix with cold water before adding to the hot pot. Q: Can fungee be made without okra? A: Yes, though the okra provides the traditional smooth, slightly sticky texture that defines the dish.
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