Fungee and Pepperpot

Ingredients

• 1 lb salted beef or pigtail, parboiled
• 1 lb callaloo or spinach leaves, chopped
• 1/2 lb okra, sliced
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 sprig fresh thyme
• 1 scotch bonnet pepper, whole
• 1 (13.5 oz) can coconut milk
• 1 1/2 cups fine cornmeal
• 3 cups water (for fungee)
• 1 tbsp butter
• Salt and black pepper to taste

Instructions

1. 1Simmer the parboiled meat with callaloo, okra, onion, garlic, thyme, and coconut milk in a pot, adding the whole scotch bonnet pepper.
2. 2Cook 40-45 minutes until the meat is tender and the greens have broken down into a thick, dark stew.
3. 3Meanwhile, bring water to a boil for the fungee and gradually whisk in cornmeal, stirring constantly to prevent lumps.
4. 4Cook, stirring vigorously, for 10-12 minutes until the cornmeal forms a smooth, stiff dough; beat in butter.
5. 5Shape the fungee into a dome and turn out onto a serving plate.
6. 6Remove the scotch bonnet pepper from the pepperpot and season with salt and pepper.
7. 7Serve the pepperpot ladled beside the fungee.

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