One of the Antiguan staple foods, fungi /ˈfuːn.dʒiː/, pronounced ‘Foon’ ’Jee’ is a cooked paste made of cornmeal and okra often served rolled in a ball or shaped in a bowl. A similar dish called ‘Cou Cou’ exists in Barbados.
Instructions for how to make Fungi
2 pints water
6 okras cut into small pieces
1 pint of cornmeal
salt to taste
Place the 2 pints of water, salt and okra in a saucepan, bring to the boil until the okra’s cooked. Pour away half of the cooking liquid. In a jug, mix the cornmeal with cold water to a thick batter consistency. Add this mix to the remaining liquid in the pan and reduce the heat to a low flame. Now stir continuously with a wooden spoon for around 20 minutes, the fungi’s ready when it’s stiff and separates cleanly from the bottom of the pan. Butter a small bowl and mould some of the mixture into it, turn it out onto a serving dish
Preparing fungee is a herculean task, the constant stirring as the mixture thickens up sometimes leaves hands tired.