Fungee and Pepperpot

Name: Fungee and Pepperpot
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4
Ingredients: 30 ml Vegetable Oil; 180 g Onion (finely chopped); 15 g Garlic (finely chopped); 1 pcs Scotch Bonnet Chili (finely chopped); 500 g Corned Beef (cut into chunks); 300 g Beef Tripe (cleaned and cut into pieces); 450 g Pumpkin (peeled and cut into chunks); 200 g Callaloo Leaf (roughly chopped); 200 g Taro Leaf (stems removed and roughly chopped); 8 g Fresh Thyme; 2 pcs Bay Leaf (whole); 2 g Black Pepper; 4 g Salt; 1400 ml Water; 250 g Cornmeal; 200 g Okra (sliced); 6 g Salt; 900 ml Water

Fungee and pepperpot is widely associated with Antigua and Barbuda. This version pairs cornmeal-and-okra fungee with a slow stew of corned beef, tripe, pumpkin, and leafy greens.

Prep

30m

Cook

1h 30m

Serves

Estimated

Nutrition

Per serving

779kcal

Calories

54g

Protein

31g

Fat

74g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Pepperpot

30ml
Vegetable Oil
180g
Onion (finely chopped)
15g
Garlic (finely chopped)
1pcs
Scotch Bonnet Chili (finely chopped)
500g
Corned Beef (cut into chunks)
300g
Beef Tripe (cleaned and cut into pieces)
450g
Pumpkin (peeled and cut into chunks)
200g
Callaloo Leaf (roughly chopped)
200g
Taro Leaf (stems removed and roughly chopped)
8g
Fresh Thyme
2pcs
Bay Leaf (whole)
2g
Black Pepper
4g
Salt
1.4l
Water

Fungee

250g
Cornmeal
200g
Okra (sliced)
6g
Salt
900ml
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Heat the vegetable oil in a heavy pot over medium heat. Add the onion and cook until softened and lightly golden.
02
Stir in the garlic and scotch bonnet chili and cook briefly until fragrant.
03
Add the corned beef and beef tripe, turning them in the aromatics for a few minutes.
04
Add the pumpkin, callaloo leaf, taro leaf, fresh thyme, bay leaves, black pepper, salt, and water. Bring to a boil, then reduce to a steady simmer.
05
Cook the pepperpot partially covered for at least 75 minutes, until the beef tripe is tender, the taro leaf is completely soft, and the pumpkin has broken down. Do not taste the taro leaf while it is raw or undercooked.
06
Bring the water to a boil in a separate pot. Add the okra and salt, then simmer until the liquid becomes slightly thick and slippery.
07
Whisk in the cornmeal a little at a time so it stays smooth. Lower the heat and stir steadily until the fungee is thick, glossy, and pulls away from the sides of the pot.
08
Serve the fungee hot alongside the pepperpot.

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