Antiguan Fungee & Pepperpot Stew – Authentic Antigua and Barbuda Recipe
Antigua’s official national dish: rich greens-and-okra pepperpot paired with smooth cornmeal fungee.
- Country of Origin
- 🇦🇬 Antigua and Barbuda (Caribbean, Americas)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Tender beef or pork chunks, Fresh okra and spinach, Golden cornmeal-okra fungee, Thyme, Scotch bonnet
Ingredients for Antiguan Fungee & Pepperpot Stew (4 Servings)
- 1.25 lbs (or 2.5 cups) tender beef or pork chunks, prepped into bite-sized pieces
- 1.5 cups fresh okra and spinach, washed and trimmed
- 1 cup golden cornmeal-okra fungee
- 1 medium onion and 3 cloves garlic, finely minced with thyme
- 1.5 tbsp traditional Antigua and Barbuda seasoning (scotch bonnet, allspice, garlic)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender beef or pork chunks for 5 minutes.
- Add minced onion, garlic, thyme, and scotch bonnet, allspice, garlic, stirring for 2 minutes until deeply aromatic.
- Add fresh okra and spinach and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in golden cornmeal-okra fungee right before serving warm.