Porridge
Saint Barts Cornmeal Fungi
Fangui
Saint Barthélemy
Cornmeal dish similar to polenta or fungi, a staple food in Saint Barthélemy; cooked slowly with water and salt until thick and smooth; served on holidays with blaff (fish court-bouillon) or goat colombo; the local name 'fangui' is distinct to St. Barts.
Original eatfuls sticker artwork
What it is
A closer look at Saint Barts Cornmeal Fungi.
Cornmeal dish similar to polenta or fungi, a staple food in Saint Barthélemy; cooked slowly with water and salt until thick and smooth; served on holidays with blaff (fish court-bouillon) or goat colombo; the local name 'fangui' is distinct to St. Barts.
What to look for
Know it when you find it.
Thick, smooth cornmeal porridge with a polenta-like texture; served as a side dish with fish blaff or goat colombo at traditional St. Barts holiday meals; rarely found on restaurant menus, mostly homemade.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Saint Barts Cornmeal Fungi.
Names around the table
One food, more than one name.
Keep exploring
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A Sudanese fermented grain preparation served as a tangy breakfast or light meal.
Saudi Arabia
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عصيدة
Thick porridge made from wheat flour or mashed dates, traditionally eaten by hand, popular in central regions, smooth thick consistency that can be formed into balls with hands, rich ghee flavor, a comforting and traditional dish.
Algarve, Portugal
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Garlicky bread porridge enriched with shellfish, olive oil, and cilantro.
Nigeria
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A Nigerian soft cornmeal pudding, wrapped in leaves and set into a firm jelly-like block, served with soups, stews or akara.
Sierra Leone
Agidi
A Sierra Leonean cornmeal pudding set into a soft, sliceable sour starch.
Centre (Abomey / Collines / Zou), Benin
Agoun
Pounded yam paste; celebrated annually on August 15th in Savalou; elastic, smooth texture; served with sauce arachide, goussi, or gombo; a central/northern Benin festive dish.
Slovenia
Buckwheat Groats
Ajdova kaša
Whole buckwheat groats boiled and dressed with mushrooms, cracklings or milk — the starch of the Slovenian uplands before potatoes.
South (Cotonou / Porto-Novo / Fon-Yoruba), Benin
Akassa
Fermented corn starch dough shaped into dumplings or porridge; a southern Benin specialty from Ouidah and Porto-Novo; slightly sour; served with sauce goussi or sauce graine.