| Carbohydrates | 28.1 g |
| Energy | 196 kcal |
| Fats | 8.3 g |
| Fiber | 2.9 g |
| Protein | 3.5 g |
| Saturated Fats | 5.6 g |
| Sodium | 49 mg |
| Sugars | 1.2 g |
-
Total
33 -
difficulty
Easy -
Cost
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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