Fungee

Fungee is a stiff porridge of cornmeal and okra, boiled in salted water, and it is the national dish of Antigua and Barbuda. It is usually served with fish. Barbados makes a close relative called cou-cou from the same two main ingredients, and the two are often compared.

What it really is

Cornmeal is stirred into boiling salted water with sliced okra and cooked, stirred constantly, until the mixture thickens into a firm mass. Cooks usually shape it into a mound or turn it out into a bowl, so it holds its form on the plate rather than spreading like a loose porridge. The okra thickens it further and gives it a smooth, slightly slippery texture.

The classic version has no fat, meat or stock. Its flavour is mild, so the seasoning and the stronger tastes on the plate usually come from what it is served with.

How it's served

• Hot and firm, shaped into a mound or cut into portions on the plate.
• With fish, the usual partner, served beside the starch with the fish and its sauce.
• Freshly made, since a firm porridge stiffens as it stands.

How to write it on the menu

• Name the base: cornmeal and okra, boiled and served firm.
• The base has no listed allergens and is vegan as classically made, but the fish served with it is a separate item. Name the fish and flag fish as an allergen.
• Say whether the fish is fried, grilled or stewed, and whether a sauce comes with it, since guests often ask.
• Describe the texture as firm, not loose, so guests know what to expect.