Easy Antiguan Easter favorites ~Fungi, Coconut Dumplings and more
Recipes in this Video
Fungi, a traditional dish from St. Vincent and the Grenadines, is made from cornmeal and often includes vegetables like okra and callaloo. This dish reflects the Caribbean's reliance on local ingredients and is a staple in many households. Today, Fungi is enjoyed not only in its homeland but also in various Caribbean communities around the world, often served alongside fish or meat dishes.
Ingredients
- ●cornmeal
- ●water
- ●salt
- ●butter
- ●cooked okra
- ●cooked callaloo
- ●cooked spinach
- ●cooked mushrooms
Instructions
- 1Boil water in a large pot over high heat.
- 2Add salt to the boiling water.
- 3Gradually whisk in cornmeal to prevent lumps.
- 4Reduce heat to medium and stir continuously until thickened, about 5-7 minutes.
- 5Add butter and mix until melted and incorporated.
- 6Fold in cooked okra, callaloo, spinach, and mushrooms.
- 7Cook for an additional 2-3 minutes until heated through.
- 8Remove from heat and let cool slightly before serving.
Ingredient Alternatives
cornmeal
Healthier: whole grain cornmeal
Cheaper: polenta
Whole grain cornmeal adds fiber while polenta is often less expensive.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil offers heart-healthy fats, while margarine is budget-friendly.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup all-purpose flour
- ●1/2 cup grated coconut
- ●1/4 cup sugar
- ●1/2 tsp salt
- ●1/2 cup water
- ●1 tsp baking powder
- ●1 tbsp vegetable oil
Instructions
- 1In a mixing bowl, combine the all-purpose flour, grated coconut, sugar, salt, and baking powder.
- 2Add the vegetable oil to the dry ingredients and mix well.
- 3Gradually add water to the mixture, stirring until a soft dough forms.
- 4Knead the dough for a few minutes until smooth.
- 5Divide the dough into small balls, about the size of a golf ball.
- 6Flatten each ball slightly and place them on a steamer tray lined with parchment paper.
- 7Steam the dumplings for about 15-20 minutes, or until they are cooked through and firm to the touch.
- 8Remove the dumplings from the steamer and let them cool slightly before serving.
Equipment
Salt fish has deep roots in Caribbean cuisine, often linked to the fishing communities that relied on preservation methods before refrigeration. This dish is a staple in many households, often served during festive occasions or as a comforting everyday meal. Variations exist across the Caribbean, with each island adding its unique twist, making it a beloved dish worldwide.
Ingredients
- ●salt fish
- ●water
- ●onions
- ●bell peppers
- ●garlic
- ●thyme
- ●black pepper
- ●scallions
- ●tomatoes
- ●vegetable oil
- ●lime juice
- ●bay leaves
- ●carrots
- ●pimento
- ●coconut milk
Instructions
- 1Soak salt fish in water overnight to remove excess salt.
- 2Drain and rinse the salt fish under cold water.
- 3Place the soaked fish in a pot and cover with fresh water.
- 4Boil the fish for 10-15 minutes until tender.
- 5Remove the fish from the pot and flake into pieces, discarding any bones.
- 6Heat vegetable oil in a skillet over medium heat until shimmering.
- 7Add chopped onions, bell peppers, and garlic; sauté until soft, about 5 minutes.
- 8Stir in thyme, black pepper, and scallions; cook for 2-3 minutes.
- 9Add the flaked fish to the skillet and mix well with the vegetables.
- 10Incorporate diced tomatoes, carrots, and bay leaves; cook for another 5 minutes.
- 11Pour in coconut milk and simmer for 10 minutes until flavors meld.
- 12Adjust seasoning if necessary and remove from heat.
- 13Serve hot with rice or dumplings.
Ingredient Alternatives
salt fish
Healthier: fresh fish
Cheaper: canned fish
Fresh fish offers a healthier, lower-sodium option.
coconut milk
Healthier: almond milk
Cheaper: evaporated milk
Almond milk is lower in calories and offers a nutty flavor.
Techniques
Equipment
Also Known As
Ingredients
- ●2 whole fish (such as tilapia or snapper)
- ●1 inch ginger, sliced
- ●3 cloves garlic, minced
- ●2 green onions, chopped
- ●2 tbsp soy sauce
- ●1 tbsp sesame oil
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1 lime, sliced
Instructions
- 1Clean and gut the fish, then rinse under cold water.
- 2Place the fish on a heatproof plate that fits inside your steamer.
- 3Stuff the cavity of each fish with ginger, garlic, and lime slices.
- 4Drizzle soy sauce and sesame oil over the fish, then sprinkle with salt and pepper.
- 5Prepare your steamer by bringing water to a boil.
- 6Once boiling, place the plate with the fish in the steamer and cover.
- 7Steam the fish for about 10-15 minutes, or until the flesh is opaque and flakes easily with a fork.
- 8Remove the fish from the steamer and garnish with chopped green onions before serving.
Equipment
Chop Up is a traditional dish from Antigua and Barbuda, often enjoyed during family gatherings and celebrations. It showcases the island's rich culinary heritage, blending local ingredients and flavors. Today, it has gained popularity across the Caribbean, with variations found in different islands, each adding their unique twist.
Ingredients
- ●chicken
- ●pork
- ●salt
- ●black pepper
- ●thyme
- ●onion
- ●garlic
- ●bell pepper
- ●carrot
- ●tomato
- ●coconut milk
- ●lime juice
- ●scotch bonnet pepper
- ●bay leaves
- ●olive oil
Instructions
- 1Heat olive oil in a large pot over medium heat until shimmering.
- 2Add chopped onion and garlic; sauté until translucent, about 3-4 minutes.
- 3Season chicken and pork with salt, black pepper, and thyme.
- 4Add the seasoned meat to the pot; brown on all sides, about 5-7 minutes.
- 5Stir in chopped bell pepper, carrot, and tomato; cook for 3-4 minutes.
- 6Pour in coconut milk and lime juice; add scotch bonnet pepper and bay leaves.
- 7Bring to a simmer; reduce heat to low and cover.
- 8Cook for 30-40 minutes, stirring occasionally, until meat is tender.
- 9Remove scotch bonnet pepper and bay leaves before serving.
- 10Serve hot with rice or bread.
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