Stews
Fungee and Pepperpot
Antigua and Barbuda
The national dish of Antigua and Barbuda; fungee is a stiff cornmeal porridge cooked with okra, stirred until it pulls away from the pot, then shaped into a smooth ball like polenta; pepperpot is a dark, savoury stew of spinach, eggplant, pumpkin, okra, and salted or seasoned meats; served together, with the fungee used to scoop up the stew; of West African origin.
Original eatfuls sticker artwork
What it is
A closer look at Fungee and Pepperpot.
The national dish of Antigua and Barbuda; fungee is a stiff cornmeal porridge cooked with okra, stirred until it pulls away from the pot, then shaped into a smooth ball like polenta; pepperpot is a dark, savoury stew of spinach, eggplant, pumpkin, okra, and salted or seasoned meats; served together, with the fungee used to scoop up the stew; of West African origin.
What to look for
Know it when you find it.
The fungee should be firm and smooth; shaped into a ball like polenta; with okra; the pepperpot should be dark and savoury; with greens, eggplant, and salted meats; served together; of West African origin; the national dish.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Fungee and Pepperpot.
Names around the table
One food, more than one name.
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