Antiguan Fungee and Pepperpot (Cornmeal and Beef Stew)

Fungee and pepperpot is a signature Antiguan pairing: smooth cornmeal fungee served with a slow-cooked stew of greens, okra, aromatics, and tender beef.

Braise the beef until tender while the greens and okra soften into the broth, then whisk the cornmeal with okra water until it becomes smooth, soft, and spoonable.

Stir the fungee continuously as it thickens and keep it covered between steps so it stays warm and supple.

Serving Suggestions

Spoon the pepperpot beside or over the fungee and serve immediately while the cornmeal is soft and the stew is hot.

Recipe Notes

Refrigerate the pepperpot for up to 4 days. Make the fungee fresh when possible, or reheat it gently with hot water.

Antiguan Fungee and Pepperpot (Cornmeal and Beef Stew)

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Soft cornmeal fungee served with a rich Antiguan beef, greens, and okra stew.

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Prep Time 25 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 25 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Antiguan

Calories: 610

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Pepperpot

• 2 lb beef chuck cut into 1-inch cubes
• 2 tbsp neutral oil
• 1 large yellow onion diced
• 4 cloves garlic minced
• 2 medium tomatoes chopped
• 6 cups beef stock low sodium
• 6 oz okra sliced
• 1 lb callaloo or collard greens washed and chopped
• 2 tbsp fresh thyme leaves picked
• 1 tsp ground allspice
• 1.5 tsp fine salt plus more to taste
• 0.5 tsp ground black pepper

Fungee

• 2 cups fine cornmeal
• 4 cups water plus more as needed
• 1 tsp fine salt

Equipment

• Heavy pot with lid
• Large saucepan
• Wooden spoon
• Whisk
• Chef’s knife

Method

 

Braise the pepperpot:

1. Season the beef with half the salt and the pepper. Heat the oil in a heavy pot over medium-high heat and brown the beef in batches.
2. Add the onion and cook for 6 minutes until softened. Stir in the garlic, tomatoes, thyme, and allspice for 1 minute.
3. Return the beef to the pot with the stock and remaining salt. Cover and simmer over low heat for 90 minutes, until the beef is tender.

Finish the greens and okra:

1. Add the okra and greens to the pot and simmer uncovered for 20 to 25 minutes until the vegetables are tender and the broth has thickened slightly.
2. Taste and adjust the seasoning. Keep the pepperpot warm while making the fungee.

Make the fungee and serve:

1. Bring 3 cups of the water and the salt to a simmer in a large saucepan. Whisk the cornmeal with the remaining 1 cup of water to make a smooth slurry.
2. Slowly whisk the slurry into the simmering water. Stir continuously with a wooden spoon for 8 to 10 minutes until the fungee is smooth, thick, and pulls away from the sides.
3. Spoon the fungee onto plates and serve the pepperpot beside it, with some broth and greens in every portion.

Nutrition

Calories: 610kcalCarbohydrates: 66gProtein: 43gFat: 20gSaturated Fat: 6gCholesterol: 115mgSodium: 960mgFiber: 9gSugar: 7g

Notes

• The pepperpot should be a spoonable stew, while the fungee should be soft enough to scoop into the broth.
• Use fresh callaloo when available, or substitute collard greens for a practical home version.