Fungi and Saltfish
A soft cornmeal-and-okra porridge served alongside a peppery sautéed saltfish, cooked with onions, tomatoes, and sweet peppers. It's one of the most recognizable dishes of the Virgin Islands table.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •Wooden fungi stick
- •Heavy saucepan
- •Skillet
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 14
- carbs
- 42
- protein
- 26
- calories
- 410
Instructions
- 1
Boil the soaked saltfish in fresh water for 10 minutes. Drain, let it cool, and flake the fish, removing bones and skin.
- 2
Bring water to a boil with the sliced okra. Simmer for 8 minutes until tender.
- 3
Gradually whisk in the cornmeal. Stir constantly so no lumps form.
- 4
Turn down the heat and cook for 15-20 minutes, stirring often. Stop when it thickens and pulls from the pot sides.
- 5
Stir in the butter. Cover the pot and take it off the heat.
- 6
Heat oil in a skillet on the stovetop. Saute the onion, garlic, and sweet pepper until soft.
- 7
Add the tomato. Cook until it softens and breaks down slightly.
- 8
Gently stir in the flaked saltfish and black pepper. Cook for 5 minutes until heated through.
- 9
Mound the fungi (thick cornmeal mash) onto a plate. Spoon the saltfish right alongside it.
Chef's tips
Pour the cornmeal into the boiling okra water slowly. Stir constantly with a wooden stick or spoon to keep it smooth.
Storage
Refrigerate covered up to 3 days; fungi firms up when chilled.
Reheating
Reheat fungi in a saucepan with a splash of water, stirring; reheat saltfish separately in a skillet.
Common mistakes to avoid
- •Pouring the cornmeal in too fast, which creates lumps
- •Not soaking the saltfish long enough, which leaves it too salty
Serving suggestions
Cooked Fungi and Saltfish?
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