Fungee with Okra and Bacon
Fungee with Okra and Bacon

Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, fungee with okra and bacon. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Great recipe for Fungee with Okra and Bacon. This recipe is a delicious and simple Caribbean take on polenta, commonly served with salt-preserved fish. Grease a dish with the bacon grease you saved.

Fungee with Okra and Bacon is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Fungee with Okra and Bacon is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have fungee with okra and bacon using 7 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Fungee with Okra and Bacon:
  1. Take 4 strips bacon (cooked, drained, and crumbled)
  2. Make ready 2 cups okra
  3. Prepare 1 cup water
  4. Make ready 1 hot kettle of water standing by
  5. Take Bacon grease (saved over from the bacon)
  6. Take 1 cup cornmeal of your choice
  7. Prepare to taste Salt and pepper

This okra and bacon skillet is a great summer side dish that's smoky, flavorful, and easy to make! Fungee and pepperpot is the national dish of Antigua and Barbuda, and although one may think that they are going to be served some kind of mushroom and pepper stew, the truth is far more interesting than the unusual Fungee is a bread ball similar to polenta, consisting of cornmeal mixed with okra. A southern favorite, okra is sliced and cooked in bacon drippings and Vidalia onion, garden or canned tomatoes and a can of Rotel tomatoes for a little extra kick. Usually served with pepperpot, fungee is a ball of okra and cornmeal…» Place water, okra and salt in a pan.

Steps to make Fungee with Okra and Bacon:
  1. Cook your bacon to be crispy and save your grease in a dish to the side.
  2. Cook the okra until tender. Do not drain the cup of mucilage and water.
  3. Crunch up the bacon into small pieces. Do not wipe out your pan from the bacon.
  4. Put your cornmeal into the hot pan.
  5. Add the okra and mucilage onto the cornmeal and stir furiously!
  6. Continue to let it cook and add hot water little by little from your kettle until the cornmeal has fluffed and a spoon can stand upright in the fungee. Take care to press out the lumps. (About 20 minutes)
  7. Add the bacon and stir to combine. Season with salt and pepper to your tastes.
  8. Grease a dish with the bacon grease you saved. Pack the fungee firmly in the dish. Let it set.
  9. Slice the fungee and serve.
  10. Tip: Fry fungee in a pan until it's browned, if it's cold from the fridge.

Bring to boil until okras are cooked. The corn meal is mixed to a pasty batter by adding cold water then stirring & mixing this. Serve with okra fungee rolled in butter or margarine. Place butter in a small bowl, place a large spoonful of fungee in the bowl and roll to a ball. As nouns the difference between okra and fungee. is that okra is the annual plant, abelmoschus esculentus , possibly of ethiopian origin, grown for its edible pods; the pods of the plant while fungee is a cornmeal dish eaten in the caribbean, usually made with okra and served with salt fish, shellfish or.

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