Antigua & Barbuda recipes

Fungee and Pepperpot: Antigua and Barbuda's Okra Cornmeal and Hearty Stew

How to make fungee and pepperpot, the pairing presented as Antigua and Barbuda's national dish: a thick stew of corned beef brisket, ham, vegetables, black-eyed peas and spinach, served with a firm okra-and-yellow-cornmeal fungee. Covers managing the salt from cured meat, how much okra water to set aside, the pull-away doneness cue for fungee, honest substitutions, how it differs from Guyanese pepperpot, and safe handling of leftovers.