Fungee and Pepper Pot 

Ingredients:
For Fungee:
– 1 cup of cornmeal
– 2 cups of water
– 1/2 teaspoon of salt
– 1 tablespoon of butter

For Pepper Pot:
– 1 pound of pork, cubed
– 1/2 cup of okra, chopped
– 1/2 cup of spinach or callaloo, chopped (substitute with spinach if unavailable)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon of thyme leaves
– 1 scotch bonnet pepper, chopped (remove seeds for milder flavor)
– Salt and pepper to taste
– 4 cups of water

Instructions:

For Fungee:

1. In a saucepan, bring 2 cups of water to a boil. Add the salt and butter.

2. Gradually whisk in the cornmeal, stirring constantly to prevent lumps. Reduce the heat to low and continue to stir for about 10-15 minutes until the mixture thickens and forms a smooth, stiff consistency. Remove from heat.

3. Wet a bowl with cold water and use it to shape the fungee into individual portions, typically small oval or round shapes. Dip your hands in cold water to prevent sticking while shaping the fungee.

For Pepper Pot:

1. In a large pot, brown the pork cubes over medium-high heat until they are well seared.

2. Add the chopped onion, minced garlic, and thyme leaves. Sauté until the onion is translucent.

3. Add the scotch bonnet pepper, okra, and chopped spinach or callaloo. Stir and cook for a few minutes until the vegetables start to soften.

4. Pour in 4 cups of water and bring the mixture to a boil. Reduce the heat, cover, and simmer for about 1.5 to 2 hours, or until the pork is tender.

5. Season with salt and pepper to taste. Adjust the level of heat by adding more scotch bonnet pepper if desired.

6. Serve the fungee alongside the pepper pot stew. Enjoy your Antiguan fungee and pepper pot!