Brazilian Fungee and Pepperpot

Ingredients

In the Brazilian adaptation of Fungee and Pepperpot, we incorporate Brazilian flavors and ingredients to give the dish a distinct taste. The original Guyanese dish typically uses cassareep, a thick black sauce made from cassava, as a key ingredient in the pepperpot stew. However, in the Brazilian version, we replace cassareep with tucupi, a yellow sauce made from fermented manioc root, which adds a tangy and slightly sour flavor to the stew. Additionally, we use Brazilian spices and herbs to enhance the overall taste and aroma of the dish. We alse have the original recipe for Fungee and Pepperpot, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 1 onion, chopped 1 onion, chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 bell peppers, sliced 2 bell peppers, sliced
• 2 cups (470ml) tucupi sauce 2 cups (470ml) tucupi sauce
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon paprika 1 tablespoon paprika
• 1 tablespoon cumin 1 tablespoon cumin
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• For the fungee: For the fungee:
• 2 cups (470ml) water 2 cups (470ml) water
• 1 cup (160g) cornmeal 1 cup (160g) cornmeal
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 45g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the beef and cook until browned on all sides.
2. 2.
   Add the onion and garlic to the pot and sauté until fragrant.
3. 3.
   Stir in the tomatoes, bell peppers, paprika, cumin, dried oregano, salt, and pepper. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Pour in the tucupi sauce and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 2 hours or until the beef is tender.
5. 5.
   Meanwhile, prepare the fungee. In a separate saucepan, bring the water to a boil. Gradually whisk in the cornmeal and salt. Cook over low heat, stirring constantly, until the mixture thickens and pulls away from the sides of the pan.
6. 6.
   Remove the fungee from the heat and let it cool slightly. Shape the fungee into small dumplings using wet hands.
7. 7.
   Serve the pepperpot stew alongside the fungee dumplings. Enjoy!

Treat your ingredients with care...

• Tucupi sauce — Tucupi sauce has a unique flavor and can be quite tangy. If you prefer a milder taste, you can mix it with a small amount of water or broth before adding it to the stew.

Tips & Tricks

• For a spicier version, add a chopped chili pepper to the stew.
• If you can't find tucupi sauce, you can substitute it with a mixture of chicken broth and lime juice.
• Adjust the cooking time based on the tenderness of the beef. It should be fork-tender when done.
• Serve the fungee dumplings on the side or place them directly into the stew for a heartier meal.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Brazilian Fungee and Pepperpot hot, garnished with fresh cilantro or parsley. Accompany it with a side of white rice and a simple green salad to complete the meal.

Presentation advice

To enhance the presentation, place the fungee dumplings on a separate plate and arrange them around the pepperpot stew. Drizzle a little extra tucupi sauce on top for an added pop of color.