Tijoes Fungi Recipes
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.
TIJOE'S FUNGI
Provided by Michele Evans
Categories side dish
Time 1h40m
Yield Six servings
Number Of Ingredients 7
Steps:
- Melt the butter in a small frying pan and cook the onion over medium heat for five minutes, stirring often. Remove from the heat.
- Bring the water to a boil in a three-and-a-half-quart heavy saucepan, preferably a nonstick one. Stir in the salt and slowly pour in the cornmeal, stirring constantly with a wooden spoon. Reduce the heat to low and stir constantly for 10 minutes.
- Stir in the onion and butter, tomatoes and okra. Continue stirring for five minutes until the mixture rolls off the side of the pan and no longer sticks to the bottom.
- Turn the mixture onto a baking sheet and smooth the top evenly with a spatula into a 10-inch circle, three-quarters of an inch thick. Cool for 15 minutes. Cover loosely with plastic wrap and let rest for one hour.
- Cut the fungi into about one-and-a-half-inch squares and serve at room temperature.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 2 grams, Carbohydrate 22 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 127 milligrams, Sugar 1 gram, TransFat 0 grams
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