👨‍🍳 作り方

1. 1

   Rinse the saltfish thoroughly. Place in a pot with 4 cups of water and bring to a boil. Simmer for about 15-20 minutes, or until softened. Drain, reserving some of the cooking liquid. Flake the saltfish, removing any bones or skin.

2. 2

   While the saltfish is cooking, prepare the fungee. In a large saucepan, bring 4 cups of water to a boil. Gradually whisk in the cornmeal to prevent lumps. Reduce heat to low and cook, stirring frequently, until the mixture thickens to a firm, porridge-like consistency (about 15-20 minutes). Stir in the butter.

3. 3

   In a separate skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, bell pepper, tomato, and scotch bonnet pepper (if using), and cook for another 5-7 minutes until vegetables are tender.

4. 4

   Add the flaked saltfish to the skillet with the vegetables. Stir in the thyme and black pepper. Cook for about 5-10 minutes, allowing the flavors to meld. If the mixture seems dry, add a splash of the reserved saltfish cooking liquid.

5. 5

   Serve the seasoned saltfish mixture hot, spooned over or alongside the fungee.