North America → 🇦🇬 Antigua and Barbuda → St. John's
Fungee and Pepperpot
Antiguan · medium · serves 6
prep 25 min · cook 60 min
~431 cal · 27g protein · 53g carbs · 13g fat (estimated, per serving)
🍽️
Cornmeal fungee dumpling beside a thick green pepperpot stew
🇦🇬 St. John's
Fungee and pepperpot is the national dish of Antigua and Barbuda, and unlike the cassareep pepperpots of the southern Caribbean, the Antiguan version is a thick medley of spinach, okra, and eggplant stewed with salt meat. It is served with fungee, a firm cornmeal-and-okra dumpling turned smooth against the side of the pot.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 6 —
•
2 cups cornmeal
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2 cups okra, sliced
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1 lb salt beef or pork, soaked
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1 bunch spinach
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1 eggplant
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1 cup squash
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1 onion
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3 cloves garlic
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1 tsp thyme
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1 scotch bonnet
Instructions
1
Soak and simmer the salt meat (or ready the mushrooms) until tender.
2
Add the spinach, eggplant, squash, onion, garlic, thyme, and scotch bonnet and stew into a thick pepperpot.
3
For the fungee, boil half the okra, then whisk the cornmeal into the okra water a little at a time.
4
Cook and stir the cornmeal hard against the pot until stiff and smooth, then turn out into a smooth mound.
5
Serve the fungee alongside the hot pepperpot.
St. John's tradition.
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🌏 While it simmers — know your destination
📍
St. John's. A harbor capital that pairs fungee with pepperpot.
🗺️
Antigua and Barbuda. Twin Caribbean islands whose national dish is cornmeal fungee.
🌍
North America. A collision of Indigenous, colonial, and immigrant tables.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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