Antigua & Barbuda National Dish

National Dish of Antigua & Barbuda is Pepperpot and Fungee (A Thick Vegetable Stew)

2 cups of corn meal
6 okras
4 cups of water
1 tsp salt

2 cups fresh green peas
1 lb chopped spinach
4 fresh green eddo leaves
1 lb eggplant
1 lb okras
½ lb pumpkin
1 lb salt beef
1 lb pigtail
1 lb green pawpaw
2 small squash
1 tbsp salt
1 tbsp pepper
2 cloves garlic
chicken (any amount desired)
vegetable oil
2 large onions
tomato paste to taste
4 tbsp margarine
thyme (as desired)

To Prepare Pepperpot:
Wash all the chopped vegetable and leaves in water and then leave to soak in fresh water. For about 10 minutes, cook salted meat in water.  After heating vegetable oil, add salted meats, then onions and fresh meat and fry for about 15 to 20 minutes on low.

Add all other vegetables and enough water to cover and cook them until they are tender. When they are cooked, add the peas and seasonings and allow the pot to simmer on low fire for about 15 minutes until thick.

To Prepare Fungee:
Place water, okra and salt in a pan and bring to boil until the okra is cooked. After removing half the liquid, use a wooden spoon to stir in cornmeal and mix into a pasty batter, while adding cold water. 

Reduce heat and stir continuously until the mixture becomes fairly stiff.  When the fungee is ready, drop some into a buttered bowl, roll and then add to finished pepperpot and serve.

2 comments for “Antigua & Barbuda National Dish

  1. August 14, 2009 at 12:43 pm

    Does anyone have a Antiguan Stuffed Shellfish recipe? I am talking about a fish that we actually call Shellfish – a triangular looking hard shelled fish.

  2. August 14, 2009 at 12:41 pm

    I am looking for the antiguan butterbread recipe. I was wondering if anyone had it.

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