์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Fungi
A staple cornmeal-based dish, similar to polenta, often served as a side to fish or as a base for stews and soups in St. Vincent and the Grenadines.
๐ง ์ฌ๋ฃ
- 2.5 cups Water
- 1.25 cups Yellow cornmeal
- 3 tbsp Butter(plus extra for greasing)
- 0.5 cup Onion(minced)
- 0.33 cup Tomato(diced, seeded and drained)
- 0.5 cup Okra(frozen, thawed, coarsely chopped and well drained)
- 0.5 tsp Salt(or to taste)
- Pepper(to taste)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Melt 1 tablespoon of butter in a small skillet over medium heat. Add the minced onion and cook for about 5 minutes until softened. Remove from heat.
- 2
In a medium saucepan, bring the 2.5 cups of water to a boil. Add salt.
- 3
Slowly pour in the cornmeal while stirring constantly with a wooden spoon to prevent lumps. Reduce heat to medium-low.
- 4
Stir constantly for about 10 minutes until the mixture thickens. This creates soft fungi.
- 5
Stir in the sautรฉed onions, diced tomato, chopped okra, and the remaining 2 tablespoons of butter. Continue stirring for another 5 minutes until the mixture pulls away from the sides of the pan.
- 6
For firmer fungi: Spread the mixture onto a lightly greased baking sheet, smoothing the top. Let it cool and set for at least 30 minutes, then cut into squares.
- 7
Serve hot as a side dish, or allow to cool completely and serve at room temperature.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUse stone-ground cornmeal for a more authentic texture.
- โIf the fungi becomes too thick while cooking, add a little more boiling water.
- โFungi can also be made with arrowroot starch, which results in a different texture.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add other vegetables like bell peppers or garlic to the fungi mixture.
- Serve soft fungi with stewed fish or chicken.