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St. Kitts Fungi and Tails
A traditional and hearty dish from St. Kitts, 'Fungi' is a cornmeal-based side, similar to polenta, often served with 'Tails,' which refers to various stewed meats or seafood, commonly conch or lamb.
đ§ Ingredienser
- 1.5 lb Lamb shoulder or Conch(cut into bite-sized pieces (for 'Tails'))
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 1 medium Bell pepper (any color)(chopped)
- 2 medium Tomatoes(chopped)
- 1 tbsp Thyme(fresh, chopped)
- 1/2 tsp Pimento (allspice)(ground)
- 2 tbsp Worcestershire sauce
- 2 tbsp Tomato paste
- 3 cups Chicken or vegetable broth
- 1 cup Cornmeal(fine or medium grind (for 'Fungi'))
- 2 tbsp Butter((for 'Fungi'))
- to taste Salt and black pepper
- 2 tbsp Cooking oil
đšâđł Instruktioner
- 1
For the 'Tails': Heat cooking oil in a large pot or Dutch oven over medium-high heat. Brown the lamb or conch pieces on all sides. Remove and set aside.
- 2
Add chopped onion to the pot and sauté until softened, about 5 minutes. Add minced garlic, chopped bell pepper, and chopped tomatoes. Cook for another 5-7 minutes until vegetables are tender.
- 3
Stir in the fresh thyme, ground pimento, Worcestershire sauce, and tomato paste. Cook for 1-2 minutes until fragrant.
- 4
Return the browned meat or conch to the pot. Pour in the broth, scraping up any browned bits from the bottom. Bring to a simmer, then reduce heat to low, cover, and cook for at least 1 to 1.5 hours, or until the meat is very tender (conch will cook faster, about 45-60 minutes).
- 5
While the 'Tails' are stewing, prepare the 'Fungi': In a separate saucepan, bring 3 cups of water to a boil. Gradually whisk in the cornmeal to prevent lumps. Reduce heat to low and cook, stirring frequently, until thickened and smooth, about 15-20 minutes. Stir in butter, salt, and pepper.
- 6
Season the 'Tails' stew with salt and black pepper to taste. If the stew is too thin, you can simmer uncovered for a few minutes to reduce it.
- 7
To serve, spoon a generous portion of 'Fungi' onto each plate and top with the 'Tails' stew.
đĄ Proffstips
- âFor a richer stew, you can add a bay leaf during the simmering process.
- âEnsure the 'Fungi' is smooth and free of lumps by whisking constantly.
- âIf using conch, tenderize it by pounding it before cutting it into pieces.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Other 'Tails' can include stewed chicken or fish.
- Some recipes for 'Fungi' include a pinch of nutmeg.