Fish And Fungi British Virgin Islands Recipes

FUNGI

Steps:

• In a medium saucepan, bring 2 1/4 cups water to a boil over medium-high.
• When water reaches a rolling boil, add okra and 2 teaspoons salt. Cook over medium-high until softened, about 4 minutes.
• Slowly and carefully, pour half the cornmeal into the water while whisking to prevent lumps. It will get very thick very quickly.
• Once the mixture is smooth, add the remaining cornmeal and the butter, whisking vigorously to combine.
• When smooth, taste and adjust seasoning with salt and pepper. If you'd like it a little thinner, whisk additional water into the mixture. Serve hot.

KALALOO VIRGIN ISLANDS STYLE

Steps:

• Soak meats overnight in cold water to remove excess fat and salt. Cook meat and conchs in 2 qts water till soft.
• When meat is half cooked, add fish and crab and continue cooking till meat is tender.
• Peel eggplant. Add to pot with meat mixture. When soft, remove and chop fine. Return to pot.
• Wash greens, and chop fine or put through grinder.
• Cut up okras and add with greens to meat and eggplant mixture.
• Cook till greens become a dark green color. Continue to cook about 5 minutes longer. Taste, add a little salt if needed, and hot pepper if desired. If mixture is too thick, add 1-2 cups water.

FISH AND FUNGI (BRITISH VIRGIN ISLANDS)

Steps:

• To make the fish, put all the ingredients into a large saucepan and bring to a boil. Cover and reduce heat, simmering for 20 to 30 minutes or until the fish flakes with a fork. Garnish with sliced lime.
• To make the fungi, bring the water to a boil and add the frozen okra.
• In a separate bowl, blend 2 tbsp of the cornmeal with about 6 tbsp water. Pour into the pot with the boiling water and okra and let cook for one minute.
• Slowly pour the rest of the cornmeal into the pan, stirring constantly. Add the butter and salt and pepper, continuing to cook for 5 minutes. Serve hot.