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Caribbean Fungee and Pepper Pot Soup
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Caribbean Fungee and Pepper Pot Soup

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Caribbean Fungee is a traditional dish from the Caribbean islands, particularly in Antigua and Barbuda. It is a thick and flavorful cornmeal-based dish, often served with a side of pepper pot soup. This recipe combines the two into a hearty and comforting meal. The fungee is made with cornmeal, okra, and vegetables, while the pepper pot soup is a rich and flavorful broth made with a variety of spices and herbs. Together, they create a delicious and filling meal that is perfect for any time of day. In this recipe, we will show you how to make Caribbean Fungee and Pepper Pot Soup, a dish that is both nourishing and flavorful.

Time Cook
30
Level
Intermediate
Calories
420
Allergens
Gluten-free, Vegetarian, Dairy-free

Ingredients

2 cups
Cornmeal
100 Calories
1 cup
Okra
50 Calories
2 medium
Onions
50 Calories
3 cloves
Garlic
10 Calories
2 tablespoons
Vegetable oil
100 Calories
1 teaspoon
Salt
0 Calories
1 teaspoon
Black pepper
0 Calories
1/4 cup
Cilantro
10 Calories
4 slices
Bacon
100 Calories
4 cups
Chicken broth
100 Calories

Step-by-Step Instructions

1
Heat the oil in a large pot over medium heat. Add the onions and sauté until they are translucent, about 5 minutes.
2
Add the garlic and sauté for another minute, until fragrant.
3
Add the okra and sauté for about 5 minutes, until it starts to soften.
4
Add the cornmeal and stir to combine. Cook for about 5 minutes, until the cornmeal is lightly toasted.
5
Add the chicken broth, salt, and black pepper. Stir to combine and bring the mixture to a boil.
6
Reduce the heat to low and simmer the fungee for about 20 minutes, until it thickens and the flavors meld together.
7
While the fungee is cooking, prepare the pepper pot soup. Heat some oil in a large pot over medium heat. Add the onions and sauté until they are translucent, about 5 minutes.
8
Add the garlic and sauté for another minute, until fragrant.
9
Add the chicken broth, salt, and black pepper. Stir to combine and bring the mixture to a boil.
10
Reduce the heat to low and simmer the pepper pot soup for about 20 minutes, until the flavors meld together.
11
To serve, place a scoop of the fungee in a bowl and ladle the pepper pot soup over the top. Garnish with fresh cilantro and a sprinkle of crispy bacon.

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