Fungee and pepperpot

Fungee and pepperpot pairs a firm cornmeal preparation with a meat-and-vegetable stew in Antigua and Barbuda. The tourism authority identifies the pairing as a national dish. In Suz’s documented home adaptation, okra is boiled with salt, and cornmeal mixed with cold water is stirred into the cooking liquid. Continuous stirring makes it stiff enough to shape in a buttered bowl.^[1][2]

Her pepperpot uses corned beef and ham, first simmered until tender. Onion, garlic, chilli, tomato, chives and thyme season the stew, followed by aubergine, squash and yam. Black-eyed peas and spinach finish this version, which she serves over the fungee. Her notes explicitly identify substitutions for ingredients she could not obtain.^[2]