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Stewed Lobster/Shrimp with Okra Fungee

Yields1 ServingTotal 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.

a red stew with a ball of cornmeal flecked with okra in the middle

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
For the Stew Lobster

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.

For the 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.

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