Fungee is a traditional Antiguan and Barbudan recipe for a classic accompaniment of cornmeal porridge cooked until stiff. The full recipe is presented here and I hope you enjoy this classic Antiguan and Barbudan dish of: Fungee.
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Ingredients:
300g of cornmeal
750ml of water
Salt to taste
Method:
Combine the cornmeal, water, and salt in a large pot. Mix well and bring to a boil over medium heat, stirring constantly.
Reduce the heat to low and continue cooking, stirring constantly until the mixture becomes thick and smooth (about 20-30 minutes).
Once the Fungee is cooked, take the pan off heat and let it cool for a few minutes. If desired it can be spooned into a ring mould to shape or it can just be spooned onto the serving dish. As a variant, add flat-leaf parsley or coriander leaves to the mixture as it cooks.
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