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Fungee & Pepperpot

Name: Fungee & Pepperpot
Total time: 1h 30m
Yield: 6 servings
Cuisine: Antigua and Barbuda
Ingredients: 500g salt beef, soaked; 2 cups spinach; 2 cups callaloo; 1 onion; Garlic, thyme; 2 chilies; 2 cups cornmeal; 6 cups water; Salt

Antigua's national dish — cornmeal fungee with a slow-cooked salt-meat pepperpot stew of greens.

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1h 30m 6 servings Medium

Ingredients

• 500g salt beef, soaked
• 2 cups spinach
• 2 cups callaloo
• 1 onion
• Garlic, thyme
• 2 chilies
• 2 cups cornmeal
• 6 cups water
• Salt

Method

Step 1 of 425%

Simmer salt beef 45 min until tender.

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1
Simmer salt beef 45 min until tender.
2
Add chopped greens, onion, garlic, thyme, chili; cook 25 min.
3
Whisk cornmeal into 6 cups boiling salted water; cook 12 min stirring to fungee.
4
Serve mounds with pepperpot.