Fungee

This National Dish of Antigua and Barbuda was written and prepared by Octivia Tennyson our YOCUTA WI Flavour Lecture Series winner 2021!

Let's cook it
Difficulty Easy
Portions: 8
Total 33 min

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.

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