Fungee & Pepperpot (Antigua & Barbuda)


Fungee and pepperpot are the national dish of Antigua and Barbuda, and while one might think they would serve some kind of mushroom and pepper stew, the truth is much more interesting than the unusual name suggests. Fungee is a polenta-like bread ball made from cornmeal mixed with okra.

To make fungee, okra is boiled in salted water and mixed with moist cornmeal until the mixture solidifies. When the mixture does not stick to the pan, the fungee is ready to be consumed. Pepperpot, on the other hand, is a one-pot stew originally from Guyana but adapted to the Caribbean islands.

The main ingredient in papperpot is a thick, sticky liquid obtained from the roots of the bitter cassava plant and is extremely poisonous if not cooked properly, so care should be taken, if not bold, when making the dish. The stew is traditionally made with any meat or fish available and usually includes cow's heel and pork tail, but it's not uncommon to add meat or fish found in the kitchen.

As this meal consisted of two separate meals brought together, it can be traced back to the times of the slave population in the region, where the combination of cheap meat and carbohydrates provided a balanced and nutritious diet for a day's hard work.

ENJOY YOUR MEAL
 

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