Fungee with Okra and Bacon
Fungee with Okra and Bacon

Hey everyone, it is Griffin, welcome to our recipe website. Today, we’re going to prepare a special dish, fungee with okra and bacon. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Great recipe for Fungee with Okra and Bacon. This recipe is a delicious and simple Caribbean take on polenta, commonly served with salt-preserved fish. Grease a dish with the bacon grease you saved.

Fungee with Okra and Bacon is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Fungee with Okra and Bacon is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook fungee with okra and bacon using 7 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Fungee with Okra and Bacon:
  1. Get 4 strips bacon (cooked, drained, and crumbled)
  2. Prepare 2 cups okra
  3. Take 1 cup water
  4. Get 1 hot kettle of water standing by
  5. Prepare Bacon grease (saved over from the bacon)
  6. Make ready 1 cup cornmeal of your choice
  7. Prepare to taste Salt and pepper

This okra and bacon skillet is a great summer side dish that's smoky, flavorful, and easy to make! Usually served with pepperpot, fungee is a ball of okra and cornmeal…» As nouns the difference between okra and fungee. is that okra is the annual plant, abelmoschus esculentus , possibly of ethiopian origin, grown for its edible pods; the pods of the plant while fungee is a cornmeal dish eaten in the caribbean, usually made with okra and served with salt fish, shellfish or. Seafood: The waters around the islands abound with delicious fish. Pepperpot: Hearty vegetable stew with salted meat often served with fungee.

Steps to make Fungee with Okra and Bacon:
  1. Cook your bacon to be crispy and save your grease in a dish to the side.
  2. Cook the okra until tender. Do not drain the cup of mucilage and water.
  3. Crunch up the bacon into small pieces. Do not wipe out your pan from the bacon.
  4. Put your cornmeal into the hot pan.
  5. Add the okra and mucilage onto the cornmeal and stir furiously!
  6. Continue to let it cook and add hot water little by little from your kettle until the cornmeal has fluffed and a spoon can stand upright in the fungee. Take care to press out the lumps. (About 20 minutes)
  7. Add the bacon and stir to combine. Season with salt and pepper to your tastes.
  8. Grease a dish with the bacon grease you saved. Pack the fungee firmly in the dish. Let it set.
  9. Slice the fungee and serve.
  10. Tip: Fry fungee in a pan until it's browned, if it's cold from the fridge.

Roti: Patties filled with curried potatoes, chicken or beef. Ducana: Grated sweet potato mixed with coconut, sugar. A southern favorite, okra is sliced and cooked in bacon drippings and Vidalia onion, garden or canned tomatoes and a can of Rotel tomatoes for a little extra kick. Kosher salt and freshly ground black pepper. Add the okra and tomatoes, making sure to add the reserved juice from the tomatoes to the saute pan.

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