Fungee

Name: Fungee
Prep time: 8 s
Cook time: 20 s
Total time: 33 s
Yield: 8
Cuisine: African - style,Local,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!

Difficulty Easy

Portions: 8

Total 33 min

Utensils

can

Bowl

Spoon

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.

INFORMACIÓN NUTRICIONAL
196 kcal = 820kj /per portion

28.1 gs	Carbohydrates
196 kcal	Energy
8.3 gs	Fats
2.9 gs	Fiber
3.5 gs	Protein
5.6 gs	Saturated Fats
49 mg	Sodium
1 g	Sugars

Fungee

Utensils

can