TTG Travel industry news Antigua's flying high


National Dishes Nr. 6 ANTIGUA EN BARBUDA fungee and pepperpot

What ingredients are used to prepare Fungee and Pepperpot? You don't need many ingredients to prepare this dish if you want to prepare it at your home. Just a handful of ingredients are required and Fungee and Pepperpot will be prepared at your home. Serving: 4-6 people. For Pepperpot: 1 lb. corned beef brisket, bite-size pieces


Gorby's Recipes From Around The World Antiguan (and Barbadian?) Fungie

Fungee and Pepperpot is a classic Caribbean dish that dates back centuries. The origins of the dish are believed to be West African, brought over by enslaved people during the transatlantic slave trade. Over time, the recipe evolved and was adapted by the Antiguan and Barbudan people to suit local ingredients and flavors.


TTG Travel industry news Antigua's flying high

Pepper Pot Preparation: Wash all leaves and vegetables in salted water. Place cut vegetables; eggplant, squash and leaves to soak in fresh water Cook salted meat in water with no salt for 10 minutes. Remove and drain. Heat vegetable cooking oil. Add salt meats. Fry for about 15 minutes, add onions and fresh meats.


Antiguan breakfast Salt fish, chopup, fungee in Antigua and Barbuda

5.5K views, 83 likes, 35 loves, 40 comments, 36 shares, Facebook Watch Videos from My Antiguan Kitchen: WE DO NOT OWN THE MUSIC COPYRIGHTS HOW TO MAKE: Antiguan Pepperpot and Fungee #Caribbean.


National Dishes Nr. 6 ANTIGUA EN BARBUDA fungee and pepperpot

Instructions. Bring the corned beef, ham, and water to a boil in a 4 qt. Dutch oven over high heat. Reduce the heat to low and cook for 1.5 hours, or until the meat is soft. Drain the meat and save both the meat and the cooking liquid in a separate container. Chop the ham coarsely.


Fungee and Pepperpot Recipe โ€” The Daughters of the British Empire in

Fungee and Pepper Pot. 1. In a saucepan, bring 2 cups of water to a boil. Add the salt and butter. 2. Gradually whisk in the cornmeal, stirring constantly to prevent lumps. Reduce the heat to low and continue to stir for about 10-15 minutes until the mixture thickens and forms a smooth, stiff consistency. Remove from heat.


Fungee and PepperPot Antigua and Barbuda

Wash all leaves and vegetables in salted water. Place cut vegetables; eggplant, squash and leaves to soak in fresh water Cook salted meat in water with no salt for 10 minutes. Remove and drain. Heat vegetable cooking oil. Add salt meats. Fry for about 15 minutes, add onions and fresh meats. Fry for another 5 minutes.


Fungee and Pepperpot stock photo. Image of stew, pepperpot 203574646

History of Fungee and Pepperpot. Originating in the Caribbean, specifically in Antigua and Barbuda, Fungee and Pepperpot holds a special place in Antiguan culture. Fungee is a cornmeal-based dish that closely resembles Italian polenta. Pepperpot, on the other hand, is a rich and hearty stew made from a variety of meats and vegetables.


Fungee and Pepperpot stock photo. Image of spicy, antigua 203666778

Bring to a boil, reduce heat to low and simmer until vegetables are done, about 20 minutes. 6) Stir in the peas and spinach. Cook until the spinach has wilted, about 5 minutes. 7) Season with pepper. 8) To serve, scoop 1-2 cups over fungee. Fungee. Ingredients:-4 c. water.


How to make Fungee And Pepperpot Recipe

So it appears that the full recipe would serve 12 people - quite a social event I would say. Here are the Pepperpot ingredients: 4 fresh green eddo leaves. 1 lb antrobers (eggplant), peeled & cut. 1 lb okras, chopped. 1/2 lb pumpkin,peeled & cut. 1 lb salt beef, chopped. 1 lb pig snout (optional), cut. 1 lb green papaw, cut.


Fungee and Pepperpot stock photo. Image of spicy, antigua 203666778

Directions. 1) Cut the vegetables and soak briefly in cold water. 2) Heat oil and then add onion. Fry for about 5 minutes. Add all vegetables except the peas. Cover just with water (about 2 cups). Cook for 15 minutes (until the veggies are just about cooked) 3) Add the peas and herbs and tomato paste. Simmer for about 15 minutes.


BEST of Antigua and Barbuda food Fungee and Pepperpot! Bonvoyageurs

Fungee - a dish of boiled yellow cornmeal and okra, similar to polenta, that accompanies a number of soups, stews and meats. It is commonly served with stewed saltfish, stewed red herring or shad coated in cornmeal and fried.. Pepperpot - a flavourful and hearty stew of meat and vegetables, not to be confused with the dish of the same.


Antigua & Barbuda Fungie Caribbean recipes, Island food, Food

The national dish of Antigua and Barbuda is fungie (pronounced as foon-gee) and pepper pot. Fungie is a dish that is similar to the Italian Polenta, and is almost completely made from cornmeal. Fungi & Pepperpot is a thick rich vegetable stew that is made with yam, salted meat, served with Antiguans' famous fungie. Ingredients:


National Dish of Antigua and Barbuda Fungee National Dishes of the

Where else to start than with Fungee and Pepperpot, the official national food of Antigua and Barbuda. And it is delicious. Fungee, resembling bread balls, is made with cornmeal and okra. Meanwhile, Pepperpot, a hearty one-pot stew, features cassareep โ€” a sticky liquid from bitter cassava roots โ€” and a medley of meats or fish..


Day 6 Antigua and Barbuda, pepperpot and fungee. At first I thought

Fungee. Place water, okra, and salt in a medium saucepan; bring to a boil. Cook until okras are done, about 5 minutes. Remove about 2 c. liquid from pan. Meanwhile, add cold water to cornmeal a little bit at a time until the cornmeal reaches a pasty batter. (About 1 cup) Add cornmeal mixture to okra water.


National Dishes Nr. 6 ANTIGUA EN BARBUDA fungee and pepperpot

Fungee is a bread ball similar to polenta, consisting of cornmeal mixed with okra. To make fungee, okra is boiled in salted water and mixed with wet cornmeal until the mixture becomes stiff. When the mixture does not stick to the pan, the fungee is ready to be consumed. The key ingredients in pepperpot are leafy vegetables, taro leaves, pumpkin.