Antigua and Barbuda
Authentic Fungee and Pepperpot Recipe Antigua and Barbuda National Dish
Chef-tested recipe
If there is one dish that represents Antigua and Barbuda, it is Fungee and Pepperpot. This comforting meal has been enjoyed for generations and is proudly recognized as the country’s national dish. It reflects the island’s African and Caribbean heritage, combining simple local ingredients into a hearty meal that feeds families and communities.
Pepperpot is a thick stew filled with leafy greens, okra, eggplant, squash, onions, garlic, herbs, and salted meats, while fungee is a smooth cornmeal dumpling cooked with okra. Together they create a meal that is rich, earthy, and deeply satisfying. Every household prepares it a little differently, but the heart of the dish remains the same—fresh island produce cooked slowly with patience.
Recipe at a glance
Ingredients
- Pepperpot
- Salted beef, soaked overnight: 500 g
- Salted pork tail or pigtail, soaked overnight: 300 g
- Fresh spinach: 500 g
- Callaloo leaves: 500 g
- Eggplant, diced: 350 g
- Pumpkin, diced: 400 g
- Okra, sliced: 300 g
- Onion, diced: 250 g
- Garlic, minced: 30 g
- Spring onions, chopped: 60 g
- Fresh thyme: 10 g
- Scotch bonnet pepper, whole: 1 piece
- Coconut milk: 400 ml
- Water or light stock: 1,200 ml
- Vegetable oil: 30 ml
- Black pepper: 4 g
- Fungee
- Fine yellow cornmeal: 350 g
- Fresh okra, finely sliced: 250 g
- Water: 1,300 ml
- Salt: 8 g
Method
Prepare the salted meats Rinse the soaked meats thoroughly. Place into a large pot and cover with fresh water. Bring to a boil. Discard the first water. Refill with clean water and simmer for approximately 1 hour until tender. Remove the meat. Cut into serving pieces. Reserve the cooking liquid.
Build the pepperpot Heat the oil. Cook onion, garlic and spring onions until softened. Add pumpkin and eggplant. Cook for 5 minutes.
Add the greens Add spinach and callaloo gradually. Allow the greens to wilt before adding more. Pour in the coconut milk and reserved stock. Add thyme and the whole Scotch bonnet. Simmer gently.
Finish the stew Add the cooked salted meats. Add sliced okra. Continue simmering for 30 minutes. Remove the whole Scotch bonnet before serving. Taste before adding salt, as the meats already season the stew.
Prepare the fungee Boil the sliced okra in the water for 10 minutes. Leave the okra in the water. Add salt. Slowly pour in the cornmeal while stirring constantly with a wooden spoon. Reduce to low heat. Continue beating the mixture for 12–15 minutes until thick, smooth and elastic. Shape using a bowl or spoon dipped in water. Serve immediately.
Beginner Technique Notes
The first boil removes excess salt from the preserved meats.
Keep stirring the fungee continuously to prevent lumps.
The whole Scotch bonnet gives flavor without making the stew overwhelmingly spicy.
Cook the greens gently to retain their color.
Tips and Variations
Chef’s Tip: Fresh callaloo gives the most authentic flavor.
Some families add green bananas or sweet potatoes.
Smoked turkey can replace salted pork if necessary.
Vegetarian versions omit the salted meats and use vegetable stock.
Authenticity Notes
Traditional Antiguan pepperpot uses locally available leafy greens including callaloo.
Fungee differs from ordinary polenta because it is cooked with okra, giving it a smoother texture.
The dish is widely regarded as the national dish of Antigua and Barbuda.
Serving Ideas
Serve with
- Fresh avocado
- Fried plantains
- Pickled cucumber
- Caribbean hot pepper sauce
- Fresh lime wedges
Storage
Refrigerate for up to 3 days.
Freeze pepperpot for up to 2 months.
Fungee is best eaten fresh but may be reheated gently with a little water.
Nutritional Value
Allergen Notes
Contains no gluten ingredients.
Contains no dairy.
Contains no eggs.
Always check commercial salted meats for preservatives.
Frequently Asked Questions
What is Fungee?
Fungee is a smooth cornmeal dish cooked with okra and is considered Antigua and Barbuda’s traditional staple.
Is Pepperpot spicy?
Traditionally it has gentle heat from Scotch bonnet peppers, which are usually left whole during cooking.
Can I use spinach instead of callaloo?
Yes, although callaloo provides a more authentic Caribbean flavor.
Can Pepperpot be made vegetarian?
Yes. Replace the salted meats with beans and vegetable stock.
Why is okra used in fungee?
Okra creates the silky texture that distinguishes fungee from ordinary cornmeal porridge.
Can I freeze Pepperpot?
Yes. Freeze the stew separately from the fungee for the best texture.
