Fungee and Pepperpot Delight

Ingredients

• For Fungee: For Fungee:
• 2 cups (240g) cornmeal 2 cups (240g) cornmeal
• 1 teaspoon salt 1 teaspoon salt
• 2 cups (470ml) water 2 cups (470ml) water
• For Pepperpot: For Pepperpot:
• 1 pound (450g) beef, cubed 1 pound (450g) beef, cubed
• 1 pound (450g) pork, cubed 1 pound (450g) pork, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, chopped 1 onion, chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons cassareep 2 tablespoons cassareep
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 cinnamon sticks 2 cinnamon sticks
• 4 cloves 4 cloves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the cornmeal and salt for the Fungee. Gradually add water and mix until a thick dough forms.
2. 2.
   Shape the dough into small dumplings, about the size of golf balls.
3. 3.
   In a large pot, heat the vegetable oil over medium heat. Add the onions and garlic and sauté until fragrant.
4. 4.
   Add the beef and pork to the pot and brown on all sides.
5. 5.
   Stir in the cassareep, beef broth, cinnamon sticks, cloves, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 2-3 hours, or until the meat is tender and the flavors have melded together.
6. 6.
   While the Pepperpot is simmering, bring a separate pot of water to a boil. Add the Fungee dumplings and cook for about 15-20 minutes, or until they are cooked through and tender.
7. 7.
   Serve the Fungee alongside the Pepperpot stew. Enjoy!

Treat your ingredients with care...

• Cassareep — Cassareep is a key ingredient in Pepperpot and adds a unique flavor. If you can't find cassareep, you can substitute it with a mixture of molasses and soy sauce for a similar taste.

Tips & Tricks

• For a richer flavor, marinate the meat in the cassareep and spices overnight before cooking.
• If you prefer a thicker stew, you can add a slurry of cornstarch and water to the Pepperpot towards the end of cooking.
• Serve the Fungee and Pepperpot with a side of steamed rice or roti bread for a complete meal.

Serving advice

Serve the Fungee and Pepperpot hot, allowing the flavors to meld together. Garnish with fresh cilantro or parsley for a pop of color.

Presentation advice

Arrange the Fungee dumplings around the edge of a large serving dish and pour the Pepperpot stew in the center. This creates an inviting presentation and allows guests to easily serve themselves.