Bajan Saltfish and Fungi
A hearty and flavorful Barbadian staple, Saltfish and Fungi is a comforting dish featuring rehydrated salt cod cooked with aromatics and served alongside a cornmeal-based porridge (fungi).
🧂 Ingredients
- 500 g Salt cod (bacalhau)
- 6 cups Water(for soaking and cooking)
- 1 cup Yellow cornmeal
- 1 medium Onion(chopped)
- 1 medium Bell pepper(chopped (any color))
- 4 cloves Garlic(minced)
- 2 medium Tomatoes(chopped)
- 1 small Scotch bonnet pepper(finely chopped, seeds removed for less heat)
- 2 sprigs Thyme
- 1 Bay leaf
- 3 tbsp Vegetable oil
- 1/2 tsp Black pepper(freshly ground)
- to taste Salt
👨🍳 Instructions
- 1
Soak the salt cod in cold water for at least 24 hours, changing the water 2-3 times, or boil it in several changes of water for about 30 minutes until desalted. Drain and flake the cod, removing any bones or skin.
💡 Tip: Soaking is crucial to remove excess salt. If short on time, boiling can speed up the process. - 2
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion, bell pepper, and minced garlic. Sauté until softened, about 5-7 minutes.
- 3
Add the chopped tomatoes, Scotch bonnet pepper, thyme sprigs, and bay leaf to the pot. Cook for another 5 minutes until the tomatoes begin to break down.
- 4
Add the flaked salt cod to the pot. Stir to combine with the vegetables and aromatics. Add about 2 cups of water, black pepper, and salt to taste (be cautious with salt as the cod is already salty). Bring to a simmer, cover, and cook for 20 minutes, allowing the flavors to meld.
- 5
While the saltfish mixture simmers, prepare the fungi. In a separate saucepan, bring 4 cups of water to a boil. Gradually whisk in the cornmeal to prevent lumps. Reduce heat to low and cook, stirring constantly, until the fungi thickens to a porridge-like consistency, about 10-15 minutes. Season with a little salt.
- 6
Remove the thyme sprigs and bay leaf from the saltfish. Adjust seasoning if necessary. Serve the saltfish mixture hot over a generous portion of fungi.
💡 Pro Tips
- ✓Adjust the amount of Scotch bonnet pepper to your spice preference.
- ✓Fungi can be made slightly firmer or softer depending on personal preference.
- ✓Leftover saltfish can be used in other dishes like Bajan fish cakes.
🔄 Variations
- Add other vegetables like okra or carrots to the saltfish stew.
- Serve with a side of fried plantains or breadfruit.