Recipe

Stewed Lobster/Shrimp with Okra Fungee

0f022dd4e06cf88aedbd0bbbb055de08AuthorChef Philman GeorgeYields1 ServingCategoryTags,
Total Time45 mins

This is a dish that highlights the culture and abundance of Barbuda, Antigua's sister island. Make sure to simmer the stew slow and slow for a hearty meal that should be eaten with your hands for the best possible experience.

Ingredients

For the Stew Lobster
 1 lb Lobster tail meat or 20 pieces of Black Tiger Shrimpuncooked, and diced into bite-sized pieces
 2 cups Red bell peppersfinely diced
 2 tbsp Garlic minced
 1 tsp Gingerminced
 1.50 tbsp Tomato paste
 ½ cup Tomatoeschopped
 6 Caribbean pimento peppers, also known as seasoning peppersfinely diced
 1 cup Chicken or vegetable stock
 ¼ cup Vegetable oil
 A few sprigs of fresh thyme
For the Okra Fungee
 4 cups Chicken or vegetable stock
 1.50 cups Cornmeal, medium grain
 2 tbsp Butter or coconut oil
 4 Fingers of okra, sliced

Directions

For the Stew Lobster
1

Sweat onions, garlic & ginger with oil in a sauce pot on medium low heat for a few minutes.

Increase heat and add red peppers, seasoning peppers and sauté for a few minutes.

2

Add tomatoes, followed by tomato paste and continue to sauté and stir. Add remaining ingredients, reduce heat to a simmer and cover with a lid for 10 minutes.

After 10 minutes, remove lid and allow the liquid to reduce and sauce to thicken naturally. Season to taste with salt and black pepper.

3

Slice lobster meat into cubes, submerge into sauce and simmer until cooked, about 7-10minutes. Serve stewed lobster with okra fungee.

For the Okra Fungee
4

Bring stock to a light boil in a medium sized pot with half the butter/oil. Slowly whisk in cornmeal followed by the okra.

Lower the heat to medium and use a wooden/bamboo spoon to stir the cornmeal, scraping down the sides as needed.

5

Stir the cornmeal frequently to avoid clumping/lumps and monitor the heat to avoid burning.

The fungee is done when cornmeal is tender, smooth and stiff., approx 15-20min.

6

Use the remaining butter/oil to lightly coat a small bowl. Scoop in a portion of fungee and swirl around in the bowl to create a tight ball.

Lay the fungee out on a tray/plate to cool and repeat the bowling process until all the fungee is removed from the pot. Serve with stewed lobster.

Ingredients

For the Stew Lobster
 1 lb Lobster tail meat or 20 pieces of Black Tiger Shrimpuncooked, and diced into bite-sized pieces
 2 cups Red bell peppersfinely diced
 2 tbsp Garlic minced
 1 tsp Gingerminced
 1.50 tbsp Tomato paste
 ½ cup Tomatoeschopped
 6 Caribbean pimento peppers, also known as seasoning peppersfinely diced
 1 cup Chicken or vegetable stock
 ¼ cup Vegetable oil
 A few sprigs of fresh thyme
For the Okra Fungee
 4 cups Chicken or vegetable stock
 1.50 cups Cornmeal, medium grain
 2 tbsp Butter or coconut oil
 4 Fingers of okra, sliced

Directions

For the Stew Lobster
1

Sweat onions, garlic & ginger with oil in a sauce pot on medium low heat for a few minutes.

Increase heat and add red peppers, seasoning peppers and sauté for a few minutes.

2

Add tomatoes, followed by tomato paste and continue to sauté and stir. Add remaining ingredients, reduce heat to a simmer and cover with a lid for 10 minutes.

After 10 minutes, remove lid and allow the liquid to reduce and sauce to thicken naturally. Season to taste with salt and black pepper.

3

Slice lobster meat into cubes, submerge into sauce and simmer until cooked, about 7-10minutes. Serve stewed lobster with okra fungee.

For the Okra Fungee
4

Bring stock to a light boil in a medium sized pot with half the butter/oil. Slowly whisk in cornmeal followed by the okra.

Lower the heat to medium and use a wooden/bamboo spoon to stir the cornmeal, scraping down the sides as needed.

5

Stir the cornmeal frequently to avoid clumping/lumps and monitor the heat to avoid burning.

The fungee is done when cornmeal is tender, smooth and stiff., approx 15-20min.

6

Use the remaining butter/oil to lightly coat a small bowl. Scoop in a portion of fungee and swirl around in the bowl to create a tight ball.

Lay the fungee out on a tray/plate to cool and repeat the bowling process until all the fungee is removed from the pot. Serve with stewed lobster.

Stewed Lobster/Shrimp with Okra Fungee

Want more Black Foodie?

Our best tips for eating thoughtfully and living joyfully, right in your inbox.

Scroll to Top