AuthorChef Philman GeorgeYields1 ServingCategoryCaribbean
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
Directions
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.
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.
Slice lobster meat into cubes, submerge into sauce and simmer until cooked, about 7-10minutes. Serve stewed lobster with okra fungee.
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.
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.
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
Directions
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.
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.
Slice lobster meat into cubes, submerge into sauce and simmer until cooked, about 7-10minutes. Serve stewed lobster with okra fungee.
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.
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.
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.
