Fish And Fungi Virgin Islands Style Recipes
FISH AND FUNGI VIRGIN ISLANDS STYLE
Fish and Fungi (foon-ji) is considered to be the unofficial dish of the US Virgin Islands. This recipe dates back to the days of slavery. Danish Law (owners of the Virgin Islands) allowed each slave six quarts of Indian meal (cornmeal) and six salt herring per week. Occasionally, there were other foods thrown into the ration, like yam and other vegetables, but the mainstay of cornmeal and fish led the African women to the creative result of fish and fungi. I had this wonderful dish while working at Caneel Bay Resort, St. John, USVI several winters ago.
Provided by Member 610488
Categories Grains
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place fish with all ingredients into a saucepan and cook gently until fish is cooked, about 20 to 30 minutes.
- Place frozen okra in boiling water. Cook until just barely tender.
- In a medium size saucepan, bring 2½ cups water to a boil.
- To make fungi that is free of lumps, mix about ¼ cup of the cornmeal with ¾ cup water in a separate small bowl. Then, add this mixture back into the larger pot of boiling water.
- Let cornmeal cook for about a minute, then add the rest of the cornmeal into the pan in a slow steady stream, while stirring constantly.
- Add hot cooked okra to cooked cornmeal. Stir well.
- Then, stir in the butter, salt and pepper, to taste.
- Simmer for about 5 minutes more.
Nutrition Facts : Calories 191.2, Fat 6.4, SaturatedFat 3.4, Cholesterol 13.5, Sodium 151.1, Carbohydrate 31.8, Fiber 4.1, Sugar 3.9, Protein 3.9
FISH AND FUNGI (BRITISH VIRGIN ISLANDS)
This recipe was featured on week 37 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and the British Virgin Islands is my 37th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. Personal note: I thought this dish was pretty bland, and probably would not make it again.
Provided by GiddyUpGo
Categories Caribbean
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 489.7, Fat 19.8, SaturatedFat 4.5, Cholesterol 160.7, Sodium 254.9, Carbohydrate 25.2, Fiber 3.7, Sugar 3.2, Protein 51.8
FUNGI
A staple on dinner tables in the Virgin Islands, this filling, earthy side dish goes well with fish or any stewed protein. In St. Thomas, you can find it accompanying tender stewed snapper or butter-braised conch, acting as a sponge for luscious sauces. Here, chef Julius Jackson, author of "My Modern Caribbean Kitchen" (Page Street Publishing, 2018) and native Virgin Islander, offers a simple, traditional version. This dish isn't an exact science; some people like it so thick it stands up on its own, while others prefer it thinner, with runny lines of butter. Find which way works best for you by tasting and tweaking as needed. Chilled leftover fungi can be cut into squares and pan-fried in a bit of oil until golden, making a great base for scrambled or poached eggs with bacon on the side.
Provided by Korsha Wilson
Categories dinner, lunch, weeknight, vegetables, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 4
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.
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- Heat oil in large sauté pan over medium heat. Add onion, peppers, celery, garlic, thyme and ¼ teaspoon salt. Cook until tender and starting to brown, about 10 minutes. Add vinegar, tomatoes, tomato paste and ¼ cup water. Reduce heat to low, and cook 10 minutes. Add salt to taste. Reserve sauce.
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