Fungee
June: National Okra Month
We had a few pods of okra left over and did not want to waste them. So we chopped them up and incorporated the little green bits into cute cornmeal balls called fungee (funjie). This simple side dish is from Antigua and Barbuda but many other Caribbean countries have a similar version. The recipe is easy, and it is often served with stews like pepperpot and fish dishes. We ate ours with grilled pork chops and bacon wrapped bananas. Savor the flavor of a year-round summer like in the Caribbean and during National Okra Month with a fun food from Antigua and Barbuda: fungee.
Recipe
(Adapted from National Foods)
Ingredients
- 6 okra
- 4 cups water
- 1 teaspoon salt
- 2 cup cornmeal
- butter
Directions
Chop the okra pods into small rings. Bring 2 cups of water to a boil. Add salt. Then cook the okra in the salted water for about 5 minutes or until softened. Transfer to a bowl with a slotted spoon.
In the same pot, add the remaining 2 cups of water and cornmeal and keep stirring until it becomes like a thick paste consistency (5-10 minutes). Fold in the okra.
Add a little more water if the paste is too dry. Generously butter a small deep bowl. Scoop a handful size of paste and form a rough ball shape. Place in the buttered bowl and swirl it around quickly to keep the round shape. Place each on a flat surface. Serve warm.
HI COOKERY 
August 12, 2022 at 10:26 pm
Interesting mango bread recipe. I grew up with similar surplus common mangos even after sharing with the neighborhood, ohana, co-workers, the priest, etc. However, my grandmothers recipe used mango pulp. I will have to to try it this way as this is a favorite of ours. Sadly, will need to buy (SHOCK) mangos from Costco as the trees went with the homestead when my parents passed. Never thought of mango rights…
Anyway, stumbled over your site and kudos due to you both. As one back in HI after 12 years on the Mainland, I identify with your situation. Sometimes those cravings come out of nowhere. But your blog is great. I find myself learning and remembering dishes from long ago and making different ones not just from HI. Also, found some drinks that I never tried which is interesting. Good job. Hope the health situation is better. Keep on keeping on. Aloha.
August 24, 2022 at 8:33 pm
Aloha, Tony! Thanks for your kind words and for sharing your experiences with mangos. Our friends have used mango pulp in their breads as well. The recipe needs to be tweaked a little bit to accommodate the more liquidy pulp than the fruit chunks. Oh wow, you are back in Hawaii after 12 years on the mainland. I’m sure there must have been a re-adjustment to living back on the islands (like more expensive and limited items). But there’s something really special about the local experience. Highlander and I are trying to manage the health–one day at a time. Mahalo and many blessings for supporting our blog!