Tijoes Fungi Recipes

TIJOE'S FUNGI

Steps:

• Melt the butter in a small frying pan and cook the onion over medium heat for five minutes, stirring often. Remove from the heat.
• Bring the water to a boil in a three-and-a-half-quart heavy saucepan, preferably a nonstick one. Stir in the salt and slowly pour in the cornmeal, stirring constantly with a wooden spoon. Reduce the heat to low and stir constantly for 10 minutes.
• Stir in the onion and butter, tomatoes and okra. Continue stirring for five minutes until the mixture rolls off the side of the pan and no longer sticks to the bottom.
• Turn the mixture onto a baking sheet and smooth the top evenly with a spatula into a 10-inch circle, three-quarters of an inch thick. Cool for 15 minutes. Cover loosely with plastic wrap and let rest for one hour.
• Cut the fungi into about one-and-a-half-inch squares and serve at room temperature.

FISH AND FUNGI (BRITISH VIRGIN ISLANDS)

Steps:

• To make the fish, put all the ingredients into a large saucepan and bring to a boil. Cover and reduce heat, simmering for 20 to 30 minutes or until the fish flakes with a fork. Garnish with sliced lime.
• To make the fungi, bring the water to a boil and add the frozen okra.
• In a separate bowl, blend 2 tbsp of the cornmeal with about 6 tbsp water. Pour into the pot with the boiling water and okra and let cook for one minute.
• Slowly pour the rest of the cornmeal into the pan, stirring constantly. Add the butter and salt and pepper, continuing to cook for 5 minutes. Serve hot.

FUNGIE AND PEPPERPOT

Steps:

• Place water, okra and salt in a pan. Bring to boil until okras are cooked. Remove half the liquid. Stir with a wooden spoon. The corn meal is mixed to a pasty batter by adding cold water then stirring & mixing this.
• Add wet corn meal. Reduce the heat, stir continuously with a wooden spoon until mixture becomes fairly stiff.
• When the mixture breaks away cleanly from the pan (i.e it does not stick), the fungee is ready. Butter a bowl, turn the mixture into the bowl, shaking it into the shape of the bowl, then turn it out into a serving dish.
• Serve hot with Pepper Pot, boiled fish or stew.
• Pepper Pot Preparation.
• Wash all leaves and vegetables in salted water. Place cut vegetables; eggplant, squash and leaves to soak in fresh water Cook salted meat in water with no salt for 10 minutes.
• Remove and drain. Heat vegetable cooking oil. Add salt meats. Fry for about 15 minutes, add onions and fresh meats. Fry for another 5 minutes.
• Add all vegetables, except peas. Stir. Add just enough water to cover and cook the vegetables till tender. When the vegetables and meat are cooked, add the peas along with all seasonings.
• Allow all ingredients to simmer under low fire for approximately 15 minutes or until thick. Serve with okra fungee rolled in butter or margarine.

FUNGI

Steps:

• In a medium saucepan, bring 2 1/4 cups water to a boil over medium-high.
• When water reaches a rolling boil, add okra and 2 teaspoons salt. Cook over medium-high until softened, about 4 minutes.
• Slowly and carefully, pour half the cornmeal into the water while whisking to prevent lumps. It will get very thick very quickly.
• Once the mixture is smooth, add the remaining cornmeal and the butter, whisking vigorously to combine.
• When smooth, taste and adjust seasoning with salt and pepper. If you'd like it a little thinner, whisk additional water into the mixture. Serve hot.