Fungee

Name: Fungee
Prep time: 8 min
Cook time: 20 min
Total time: 33 min
Yield: 8.00 porciones
Cuisine: Fusion
Ingredients: 4 Cups Water; 6 Mediums Okra/Ochro; 2 Cups Cornmeal; 1 Small Onion; 1 Tablespoon MAGGI® Season-Up All Purpose; 2 Units Garlic Cloves; 1 Pack MAGGI® Coconut Milk Powder (50g); 2 Tablespoons Butter

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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Total: 33min

Preparation: 8min

Cooking: 20min

Presentation: 5min
Portions: 8
Difficulty: Easy

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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

Place water and okra in a pot . Bring to boil until okras are cooked
Remove half the liquid. Add liquid to cornmeal to form a paste. Stir with a wooden spoon.
Add corn meal mixture, onion, Season Up All-Purpose, garlic and Coconut Milk to the pot.
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.
Butter a bowl, add the fungee mixture and shake it into the shape of the bowl, to form a ball.
Serve with pepperpot and garnished to your liking.