Antiguan Fungee and Saltfish
A beloved Antiguan staple, Fungee is a cornmeal-based side dish, similar to polenta, often served with seasoned saltfish. This combination is a cornerstone of traditional Antiguan cuisine.
🧂 Ingredients
- 1 lb Saltfish (dried salted cod)
- 4 cups Water(for boiling saltfish)
- 1.5 cups Cornmeal
- 4 cups Water(for fungee)
- 2 tbsp Butter
- 1 medium Onion(chopped)
- 3 cloves Garlic(minced)
- 1/2 medium Bell pepper(chopped (any color))
- 1 medium Tomato(chopped)
- 1 small Scotch bonnet pepper(minced, or to taste (optional))
- 1 tsp Thyme(fresh or dried)
- 1/2 tsp Black pepper(freshly ground)
- 2 tbsp Olive oil
👨🍳 Instructions
- 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
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
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
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
Serve the seasoned saltfish mixture hot, spooned over or alongside the fungee.
💡 Pro Tips
- ✓Ensure the saltfish is well-desalted to avoid an overly salty dish.
- ✓Stir the fungee constantly to achieve a smooth texture and prevent sticking.
- ✓Adjust the amount of scotch bonnet pepper to your spice preference.
🔄 Variations
- Add other vegetables to the saltfish mixture, such as okra or carrots.
- Serve with a side of fried plantains.