News Americas, NEW YORK, NY, Fri. June 22, 2018: This weekend, we spotlight on a Caribbean dish that is most popular in Antigua & Barbuda. Here’s the recipe for the unusual but delicious combination of Fungie and Saltfish Buljolde.
For the Fungie
½ lb cassava flour (tapioca flour), or corn flour
3 cups water
2 tablespoons unsalted butter
1 teaspoon salt
A few threads of saffron
For the saltfish buljolde
3 tomatoes diced
3 cloves garlic
1 carrot cut into strips
1 leek sliced
1 red pepper cut into strips
1 red onion
1 red hot pepper sliced
½ bunch cilantro
½ cup water
Mix cassava flour and a cup of cold water in a large container. Put aside.
Cut the ends of the okras and cut in ½ inch slices. Boil the second cup of water and bleach the okras.
Boil the third cup of water to infuse the saffron and set aside.
Slowly add the wet cassava flour mixture to the okra and water. Mix vigorously with a spatula or a wooden spoon.
Reduce the heat and slowly add the reserved cup of boiling water. Stir vigorously. The mixture should be like a jelly and should come away from sides of the pan (like a puff pastry).
Simmer over low heat, covered, about 20 minutes, stirring regularly. The Fungie should be quite compact.
Finally add the butter.
Chop cilantro, onion and garlic with a hand blender or a chopper. Put aside.
Put a little oil in a pot and heat over medium heat.
Pour the onion, garlic and cilantro mixture.
Sauté for 2 minutes.
Cover and simmer for 5 minutes over low heat.
Add water, cod and the rest of the vegetables, toss, reduce heat and simmer about 45 minutes.
Increase the heat after cooking.