| Carbohydrates | 28.1 gs |
| Energy | 196 kcal |
| Fats | 8.3 gs |
| Fiber | 2.9 gs |
| Protein | 3.5 gs |
| Saturated Fats | 5.6 gs |
| Sodium | 49 mg |
| Sugars | 1.2 gs |
Total
33difficulty
EasyCost
Fungee
By Octivia Tennyson
This National Dish of Antigua and Barbuda was written and prepared by Octivia Tennyson our YOCUTA WI Flavour Lecture Series winner 2021!
Utensils
can
Bowl
Spoon
Ingredients
Portions: 8
- 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.
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