This National Dish of Antigua and Barbuda was written and prepared by Octivia Tennyson our YOCUTA WI Flavour Lecture Series winner 2021!
- 0 people already cooked this dish.
Total: 33minPreparation: 8minCooking: 20minPresentation: 5min
- Portions: 8
- Difficulty: Easy
Recipe ingredients saved
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.
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