Classic Fungee: A Delicious Cassava Dish Recipe

Ingredients

  • 2 cups of pounded cassava (fermented)
  • 1 cup of palm oil
  • 2 large onions, finely chopped
  • 4 cloves of garlic, minced
  • 2 tablespoons of chili pepper
  • 1 teaspoon of salt
  • 1 cup of Okra, sliced
  • 2 cups of fish (smoked or dried)
  • 1 cup of prawns (optional)
  • 1 cup of Egusi (melon seeds), grounded

Steps and instructions

  1. Soak the pounded cassava in a bowl of water for about 15 minutes.
  2. In a large pot, heat the palm oil over medium heat.
  3. Add the onions and garlic to the pot and sauté until they are translucent.
  4. Add the chili pepper and salt to the pot, stirring to combine with the onions and garlic.
  5. Add the soaked cassava to the pot, stirring to combine with the other ingredients.
  6. Reduce the heat to low, cover the pot, and let the mixture simmer for about 30 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot.
  7. While the cassava mixture is simmering, prepare your fish. If you are using smoked fish, remove the bones and flake the fish. If you are using dried fish, soak it in warm water for about 15 minutes, then remove the bones and flake the fish.
  8. Add the fish, prawns, and Okra to the pot, stirring to combine with the cassava mixture.
  9. Cover the pot and continue to simmer the mixture for another 15 minutes.
  10. Finally, add the grounded Egusi to the pot, stirring well to combine. Let the mixture simmer for a final 15 minutes.
  11. Taste the Fungee and adjust the seasoning if necessary. Serve it hot.

Tools for making

  • Large pot - You will need a large pot to cook the Fungee mixture.
  • Bowl - A bowl will be needed to soak the pounded cassava.
  • Knife - You will need a knife to chop the onions and mince the garlic.
  • Stirring spoon - A stirring spoon will be required to mix and stir the ingredients in the pot.
  • Grinder or blender - A grinder or blender will be needed to ground the Egusi (melon seeds).
  • Plate - A plate will be used for flaking the fish.
  • Serving bowl - You will need a serving bowl to present the Fungee when it is ready.

Recipe variations

  • Replace pounded cassava with cornmeal or semolina for a different texture.
  • Experiment with different types of oil, such as coconut oil or vegetable oil, for a different flavor profile.
  • Add other vegetables like bell peppers, carrots, or spinach to the dish for added nutrition and color.
  • Substitute the fish and prawns with chicken or beef for a meaty version of Fungee.
  • Make a vegetarian version by omitting the fish and prawns and adding extra vegetables or tofu.
  • Add spices like curry powder, thyme, or bay leaves for an aromatic twist.
  • Include additional seasonings like ginger, turmeric, or paprika to enhance the flavors.
  • Play around with the level of spiciness by adjusting the amount of chili pepper or adding other spices like cayenne pepper or hot sauce.
  • For a creamy variation, mix in coconut milk or cream towards the end of cooking.
  • Serve Fungee with a side of fried plantains or steamed vegetables for a complete meal.

Recipe overview

Enjoy a taste of the Caribbean with this traditional Fungee recipe. This hearty dish, popular in Antigua and Barbuda, is a savory serving of fermented, pounded cassava paired with smoked or dried fish, Okra, and a delightfully spicy kick from chili peppers. The addition of prawns and grounded Egusi (melon seeds) lends an interesting blend of flavors, making it a much-loved staple in many households. This recipe requires basic cooking skills and a handful of ingredients, and the result is a rich, flavorful dish that you can pair with a side of your choice or enjoy on its own. Expect a cooking time of about an hour for this recipe - a small price to pay for a deliciously memorable meal. Whether you're cooking for a weekday dinner or a special occasion, this Fungee recipe is sure to impress.

Common questions

  1. Can I use fresh cassava instead of fermented cassava? No, this recipe specifically calls for fermented cassava as it gives the Fungee its distinct flavor and texture.
  2. Can I substitute palm oil with another type of oil? Palm oil is an essential ingredient in this recipe as it adds a unique flavor and color to the Fungee. Substituting it with another oil may alter the taste and appearance of the dish. It is recommended to use palm oil if possible.
  3. What can I use as a substitute for Egusi (melon seeds)? If you cannot find Egusi, you can substitute it with ground pumpkin seeds or ground sunflower seeds. However, keep in mind that the flavor and texture of the Fungee may be slightly different.
  4. Is it necessary to use prawns in this recipe? The addition of prawns is optional. You can make Fungee with or without prawns based on your personal preference or dietary restrictions.
  5. Can I add other vegetables to the Fungee? Yes, you can add other vegetables such as spinach, kale, or bell peppers to the Fungee for added flavor and nutrition. Simply chop them into small pieces and add them during step 8.
  6. How should I store leftover Fungee? Store any leftover Fungee in an airtight container in the refrigerator. It can be reheated in the microwave or on the stovetop when ready to eat.

Serving dishes and utensils

Origin stories

Fungee, also known as Cou-Cou, hails from the heart of the Caribbean, more specifically Antigua and Barbuda. In a place where vibrant culture meets tropical splendor, this dish stands as a testament to the nation's rich history and culinary creativity. Fungee is traditionally eaten with saltfish and has roots in West African cuisine, indicative of the African influences that punctuate the Caribbean culinary landscape. Crafted from cornmeal or local fungi and okra, it is the national dish of Antigua and Barbuda. The unique, slightly sticky texture of fungee is a result of the meticulous process of constant stirring, a labor of love that brings families together around the pot. It's a dish where every scoop has a story, a tale of a resilient people who turned simple ingredients into a gastronomic delight. So, as you enjoy your fungee, let the flavors transport you to the sun-soaked beaches of Antigua, where the sea whispers tales of the past and the food sings songs of a culture rich and diverse.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.