The fungee & perpperpot is Antigua and Barbuda’s national dish. The fungee is a bread like the Italian polenta, made of cornmeal mixed with okra. Pepperpot is a stew made with different meats such as pork, mutton and beef together with vegetables and other seasonings.
The origins of fungee trace back to the African community and the slaves sent to the Caribbean. They introduced their cooking methods and ingredients to their cuisine. The result was fungee, which is an evolution of fufu.
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On the other hand, pepperpot is also linked to the indigenous African and Caribbean slaves. It’s specifically attributed to the Amerindian people, specifically the Arawaks and the Caribs. The blend of the two is a celebration of the African and Caribbean cuisines.
So, how do you make a tasty fungee & pepperpot stew?
Also Read: Dominica Mountain Chicken Recipe: A Taste of the Island’s Unique Delicacy
How to Make a Tasty Fungee & Pepperpot Stew
Ingredients
For the Fungee:
- 3 cups of water
- 2 cups of cornmeal
- Salt to taste
For the Pepperpot:
- 1 pound of stew beef
- 1 tablespoon of fresh thyme leaves
- 1 pound of salted pork
- 1 cup of chopped carrots
- 2 garlic cloves, minced
- 1 cup of chopped potato
- 1 cup of chopped celery
- 1 cup of chopped onion
- Salt and pepper to taste
- 1 teaspoon of ground allspice
- 1 cup of chopped bell pepper
- 2 tablespoons of vegetable oil
- 2 cups of chopped cassava
- 2 cups of chopped yams
- 2 bay leaves
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Instructions
To Prepare the Fungee
- In a large pot, combine the flour, salt and water, mix well, and boil over medium heat while stirring constantly.
- Reduce the heat to low and, for 20 to 40 minutes, keep stirring until the mixture becomes smooth and thick.
- When you have confirmed the fungee is ready, remove it from the heat and set it aside to cool.
Also Read: Recipes: How to Make Tasty Jamaican Beef Patties
To Prepare the Pepperpot
- Place a pan over medium heat and add oil. While it heats, season the beef with salt and pepper. The oil will be hot, add it and let it cook until it turns brown. Remove it from the heat and set it aside.
- In the same pot, add the salted pork and let it cook until it turns brown. When that is done, remove it and set it aside.
- In the pot, add the seasonings: the celery, onion and bell pepper, and cook until they soften. Once they sauté well, add the garlic, thyme, and all spices, and cook for another minute.
- When they are well-cooked, add the beef and pork to the pot. Pour in the yam, potato, cassava and carrot. Add water until it covers the ingredients and let it boil.
- On low heat, let the mixture simmer for about one to two hours, until the meat and vegetables are tender.
- Serve the pepperpot alongside the fungee.
Fungee & Pepperpot
Ingredients
For the Fungee:
- 3 cups of water
- 2 cups of cornmeal
- Salt to taste
For the Pepperpot:
- 1 pound of stew beef
- 1 tablespoon of fresh thyme leaves
- 1 pound of salted pork
- 1 cup of chopped carrot
- 2 garlic cloves minced
- 1 cup of chopped potato
- 1 cup of chopped celery
- 1 cup of chopped onion
- Salt and pepper to taste
- 1 teaspoon of ground allspice
- 1 cup of chopped bell pepper
- 2 tablespoon of vegetable oil
- 2 cups of chopped cassava
- 2 cups of chopped yam
- 2 bay leaves
Instructions
To Prepare the Fungeee
- In a large pot, combine the flour, salt and water, mix well, and boil over medium heat while stirring constantly.
- Reduce the heat to low and for 20 to 40 minutes, keep stirring until the mixture becomes smooth and thick.
- When you have confirmed the fungee is ready, remove it from the heat and set it aside to cool.
To Prepare the Pepperpot
- Place a pan over medium heat and add oil. While it heats, season the beef with salt and pepper. The oil will be hot, add it and let it cook until it turns brown. Remove it from the heat and set it aside.
- In the same pot, add the salted pork and let it cook until it turns brown. When that is done, remove it and set it aside.
- In the pot, add the seasonings: the celery, onion and bell pepper, and cook until it softens. Once they sautee well, add the garlic, thyme, and all spices, and cook for another minute.
- When they are well cooked, add the beef and pork in the pot. Pour in the yam, potato, cassava and carrot. Add water until it covers the ingredients and let it boil.
- On low heat, let the mixture simmer for about one to two hours, until the meat and vegetables are tender.
- Serve the pepperpot alongside the fungee
Video
Nutrition
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