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Fungee with stewed pork – cornmeal dish served with okra and saucy meat
Caribbean cornmeal and okra fungee with savory pork

Antiguan Fungee with Spicy Stewed Pork

Author: Flavelo
Recipes Main Courses
Fungee is the pride of Antigua and Barbuda, a dense cornmeal dish similar to polenta, made unique by the addition of okra. The mucilaginous texture of the okra water might seem odd, but it's the secret to the silkiness: acting as a natural lubricant, it allows the fine cornmeal to cook smoothly without drying out. The characteristically spicy, citrusy stewed pork provides the perfect contrast to this mild, comforting side.
🕒 Prep Time 30 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 4 servings
🔥 Calories 780 kcal
🌍 Cuisine Caribbean

Ingredients

Equipment Needed

  • Heavy-bottomed pot (for fungee)
  • Sturdy wooden spoon
  • Skillet with lid

Allergen Information

⚠️ Milk (if using butter)

Instructions

1 ✓

Prep Meat: Slice the meat and rub with salt, pepper, crushed garlic, nutmeg, and lemon juice. Let marinate at room temperature for 20 minutes.

Tip: Acid from lemon tenderizes the fibers, while nutmeg provides that signature Caribbean base note.
2 ✓

Sear: Heat a little oil in a skillet and brown the meat on both sides. Remove and set aside.

Tip: Searing creates a fond (browned bits) that deepens the flavor.
3 ✓

Sauce: In the same pan, sauté the onion and pepper. Return the meat, add a splash of water (about 1/2 cup), cover, and simmer until tender (20-25 mins).

Tip: Steam trapped under the lid tenderizes the meat.
4 ✓

Fungee Base: In a pot, boil the water with salt. Add the sliced okra and cook for 5 minutes until soft.

Tip: The okra will release a slimy substance—don't worry, this is crucial for the texture!
5 ✓

Mix Fungee: Remove half the okra (for garnish). With the remaining water and okra on heat, pour in the cornmeal slowly while stirring vigorously.

Tip: Use a strong spoon; the mixture gets very stiff. Rapid stirring prevents lumps.
6 ✓

Cook: Stir ('turn') the cornmeal over low heat until it pulls away from the sides of the pot and looks silky. Stir in the butter at the end.

Tip: This is essentially Caribbean polenta; the starch needs to fully gelatinize.
7 ✓

Serve: Grease a small bowl, press the hot fungee into it, and invert onto a plate. Serve alongside the saucy meat.

Tip: Molding gives this rustic side dish a refined presentation.

Recipe FAQ

My fungee is lumpy. What happened?
You must add the cornmeal slowly while stirring constantly. If lumps form, try pressing them out against the side of the pot with the back of your spoon.
Can I skip the okra?
Okra gives the specific texture, but in a pinch, you can omit it—you'll essentially have a firm polenta.

Ingredients

  • 1 cup Fine Cornmeal
  • 2 cups Water
  • 1 tsp Salt
  • 6 pods Okra (sliced)
  • 2 tbsp Vegetable Oil
  • 1.5 lbs Pork Loin or Chicken Thighs
  • 2 cloves Garlic (crushed)
  • 1 medium Onion (chopped)
  • 1 pc Bell Pepper (diced)
  • 1 tbsp Lemon Juice
  • 1/2 tsp Ground Black Pepper
  • 1/4 tsp Nutmeg
  • 1 tbsp Butter (optional)