Fungee and Pepperpot

Fungee and pepperpot is Antigua’s official national dish — by proclamation, not just by tradition. The pepperpot itself is a slow-cooked vegetable-and-meat stew that varies by household but always includes salted meat, leafy greens, and the heat that gives the dish its name. The fungee is a cornmeal preparation cooked to a stiff polenta-like consistency, eaten alongside.

Ingredients

For the pepperpot

• 1/2 lb salted pigtail or salt beef (soaked overnight, water changed twice)
• 1/2 lb pork, cut into 1-inch cubes (optional)
• 1 bunch callaloo or spinach, washed and roughly chopped
• 1 medium eggplant, cubed
• 2 medium tomatoes, chopped
• 1 medium onion, diced
• 4 garlic cloves, minced
• 2 small okras, sliced
• 1 small green pawpaw (papaya), peeled and cubed (optional)
• 2 cups water
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 scotch bonnet pepper, whole (or 1 minced for heat)
• 1 tbsp vegetable oil
• 1 tbsp tomato paste
• Salt to taste

For the fungee

• 2 cups water
• 1 cup yellow cornmeal
• 2 tbsp butter
• 1/2 tsp salt

Method

For the pepperpot

1. Drain and rinse the soaked salt meat. Place in a pot with fresh water and pork cubes. Boil 30 minutes to remove excess salt and tenderize. Drain and reserve meat.

2. Heat oil in a large pot. Add onion and cook 5 minutes until soft.

3. Add garlic, thyme, bay leaves, and tomato paste. Cook 2 minutes.

4. Add tomatoes, eggplant, pawpaw (if using), and 2 cups water. Bring to a simmer.

5. Add the meat and scotch bonnet. Simmer 30 minutes uncovered to develop flavor.

6. Add okra and callaloo/spinach. Simmer 20 more minutes — the okra will thicken the liquid and the greens will wilt down.

7. Taste and adjust salt (the meat is already salty, so be careful).

For the fungee

1. Bring water to a boil with salt and butter.

2. Reduce heat to medium. Slowly whisk in the cornmeal in a steady stream, stirring constantly.

3. Switch to a wooden spoon and stir vigorously for 8-10 minutes as the mixture thickens dramatically.

4. The fungee is done when it pulls away cleanly from the pot sides and holds its shape on the spoon.

Serve a generous spoonful of pepperpot in a wide bowl. Mold the fungee into a small bowl shape, then invert next to the pepperpot. Eat by alternating bites — the fungee tempers the pepperpot’s heat and depth.

The okra is not optional. It is what gives pepperpot its signature mouthfeel.