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Fungee

This National Dish of Antigua and Barbuda was written and prepared by Octivia Tennyson our YOCUTA WI Flavour Lecture Series winner 2021!

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  • 0 people already cooked this dish.
  • Total: 33min
    Preparation: 8min
    Cooking: 20min
    Presentation: 5min
  • Portions: 8
  • Difficulty: Easy

Ingredients

  • 4 Cups Water
  • 6 Mediums Okra/Ochro (cut into small pieces)
  • 2 Cups Cornmeal
  • 1 Small Onion (diced)
  • 1 Tablespoon MAGGI® Season-Up All Purpose
  • 2 Units Garlic Cloves (finely chopped)
  • 1 Pack MAGGI® Coconut Milk Powder (50g) (dissolved into 220ml warm water)
  • 2 Tablespoons Butter

Instructions

  1. Place water and okra in a pot . Bring to boil until okras are cooked

  2. Remove half the liquid. Add liquid to cornmeal to form a paste. Stir with a wooden spoon.

  3. Add corn meal mixture, onion, Season Up All-Purpose, garlic and Coconut Milk to the pot.

  4. Reduce the heat, stir continuously with a wooden spoon until mixture becomes fairly stiff. When the mixture does stick to the sides of the pot, the fungee is ready.

  5. Butter a bowl, add the fungee mixture and shake it into the shape of the bowl, to form a ball.

  6. Serve with pepperpot and garnished to your liking.

Utensils

  • Utensilio can
  • Utensilio Bowl
  • Utensilio Spoon

Nutritional information 196kcal = 820kj /per portion

  • 195.93 Calories Energy
  • 3.47 Grams Protein
  • 28.06 Grams Carbohydrates
  • 423.66 Milligrams Sodium
  • 8.31 Grams Fats
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