Caribbean National Dishes: Antigua & Barbuda - FUNGEE & PEPPERPOT

INGREDIENTS: For Corn Meal Fungee

• 4 cups water

• 2 cups corn meal

• 1 tsp salt to taste

• 6 okras, cut into small pieces

For Pepper Pot

• 2 cloves of garlic, chopped

• Vegetable oil meat scraps(pieces of meat, bones & skin)

• 4 cloves, cut

• 2 medium onions, chopped

• 4 tbsp ketchup

• 4 tbsp margarine

• 1 bunch thyme

• 1 bunch chive

• 1 lb spinach, chopped

• 2 cups fresh greenpeas

• 4 fresh green eddo leaves

• 1 lb eggplant, peeled & cut

• 1 lb okras, chopped

• 1/2 lb pumpkin,peeled & cut

• 1 lb salt beef, chopped

• 1 lb pig snout(optional), cut

• 1 lb green papaw, cut

• 3 small squash, cut

• 1 tbsp salt

• 1 tbsp pepper

Now that you have all the necessary ingredients together to make the Antigua national dish, you can go ahead and follow the simple step by step directions below to make some delicious fungee & pepperpot! DIRECTIONS:

1. Wash all leaves and vegetables in salted water. Place cut vegetables; eggplant, squash and leaves to soak in fresh water Cook salted meat in water with no salt for 10 minutes. Remove and drain.

2. Heat vegetable cooking oil. Add salt meats.

3. Fry for about 15 minutes, add onions and fresh meats. Fry for another 5 minutes.

4. Add all vegetables, except peas. Stir.

5. Add just enough water to cover and cook the vegetables till tender.

6. When the vegetables and meat are cooked, add the peas along with all seasonings.

7. Allow all ingredients to simmer under low fire for approximately 15 minutes or until thick.

8. Serve with okra fungee rolled in butter or margarine.

Did you have a go at making some fungee & pepperpot? Leave a reply below and let us know how it tasted. Can you suggest any other way to make the Antigua national dish?