Fungee, not Fungi!

Fungee is a local dish made with cornmeal, and has nothing whatsoever to do with Fungi. Fungi (pronounced “fun-guy”) is the plural of fungus, spore-producing organisms that feed on organic matter such as molds and mushrooms and, unless you allow your fungee to grow moldy, the two have nothing in common!

I tasted my first fungee (pronounced “foon-gee”) on Bequia in 1977, and wasn’t sure whether I liked it or not. Being new to the Caribbean,  I would have preferred potatoes with the stewed chicken that was placed in front of me, a preference that my taste buds would evidently be missing for quite some time! Mac’s mother had served me a portion of what looked like yellow cream of wheat and, as I LOATHED cream of wheat, I figured I would loathe fungee too. The fact that okra was one of the ingredients was another mark against it, that particular local vegetable was full of something slimy that made me shudder in revulsion! The okra slime resembled snot from a runny nose, and that fact alone was enough to turn me off.

Fungee is a cornmeal dish sometimes known as “coo-coo” on Bequia, or “cou-cou”   (not to be confused with “cous cous!) on neighbouring islands, and is the “polenta” of the Caribbean. Fungee is quite simple and inexpensive to make and, like rice, it’s a staple in many homes on Bequia. Once I  got used to its taste and texture I ate my full share, and today actually prefer fungee to rice, potatoes and pasta. This tasty side-dish is rarely offered at restaurants on the island, although I HAVE eaten it many times as “coo-coo” in Bajan eateries.  Due to its ability to satisfy hungry bellies fungee is the perfect food for big gatherings, and can be served as an accompaniment for just about anything.

I got over my initial aversion to okra very quickly. Mac and his father loved okra so much that Momma grew copious amounts of it in her garden, a garden that produced large quantities of fresh vegetables to be used in her kitchen. Momma used okra in her soups and curries as well as fungee, and I grew to love the stuff, slime and all! Nik and I now grow okra in our aquaponics garden and, as it’s rich in vitamins A and C as well as antioxidants, it’s good for us as well as delicious.

For some reason it never occurred to me to make fungee. I forgot about it during the years I ran the Pizzeria and that’s a pity, because it would have made a nice addition to the restaurant’s daily specials menu. I tended to stick to dishes I was familiar with and knew how to make and, as I had never actually MADE fungee, it remained at the back of my brain for over 40 years. The abundance of okra from our garden is what prompted me to learn how to make it, and since then I often serve fungee when cooking stewed meat or fish.

I start by slicing and rinsing okra, then sauteing it in butter with some diced onion and garlic. I scoop the cream from the top of the coconut milk I need for the fungee, and add it to the stewed meat or fish for flavour. I slowly stir the coconut milk into a bowl of cornmeal until it’s good and wet, then add the remainder to the okra and onions. After that it’s just a matter of whisking the wet cornmeal into the hot coconut milk, stirring continuously to avoid lumps. Once thick, I pour the fungee into a bowl generously greased with butter (I use garlic butter), then turn the bowl upside-down onto a large dish. When the bowl is removed the result is an impressive mound of goodness that never fails to please, and although I like it best with gravy it’s wonderful on its own.

Left-over fungee is never wasted in our house, and I always make enough to ensure there ARE leftovers! Once refrigerated, the fungee can be sliced and then fried in butter or coconut oil until crispy on both sides. The original version is of course healthier, but that fried fungee is definitely a treat. I often reflect on how my taste in food has changed since moving to the Caribbean as a young girl; where I once longed for and craved non-existent “English” potatoes, I now prefer fungee. Where I once longed for and craved tender steaks and beef roasts, I now prefer the taste of local Vincentian beef. The only thing I still long for and crave are fresh mushrooms which, of course, are fungi, and not to be confused with fungee!