Fungee and Pepperpot

Ingredients

• 1 lb salted beef or pigtail, soaked overnight
• 1/2 lb stewing beef, cubed
• 4 cups chopped callaloo or spinach
• 1 cup pumpkin, cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 scotch bonnet pepper, whole
• 2 cups cornmeal
• 1 cup sliced okra
• 1 tbsp butter
• Salt and pepper to taste

Instructions

1. 1Drain the soaked salted beef and simmer it with the stewing beef, onion, and garlic in water for 45 minutes until tender.
2. 2Add the pumpkin and whole scotch bonnet pepper (kept whole to control heat) and cook until the pumpkin softens and starts to break down, thickening the broth.
3. 3Stir in the chopped callaloo and sliced okra and simmer for 15 more minutes; remove the scotch bonnet before serving.
4. 4Season the pepperpot with salt and pepper to taste.
5. 5For the fungee, bring salted water to a boil in a separate pot and gradually whisk in the cornmeal to avoid lumps.
6. 6Reduce heat and stir constantly with a wooden spoon until the cornmeal thickens into a stiff, smooth dough, about 10 minutes.
7. 7Stir in the butter, then wet your hands and shape the fungee into a dome on a serving plate.
8. 8Serve the fungee alongside a generous ladle of pepperpot stew.

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