The Antiguan fungie and saltfish buljolde recipe was shred with me by a local street vendor in St. Johns. If you’re wondering what to expect from Antiguan Fungie and Saltfish Buljolde, think of it as the Caribbean’s answer to comfort food with a twist. It’s a dish made of creamy cornmeal called fungie paired with savory salted codfish cooked with peppers and spices. It’s the kind of meal that fills your belly and makes you wonder why you’re still eating cereal for dinner.
Don’t be fooled by the simple ingredients. Fungie is like the island’s smooth, slightly chewy sidekick, while the saltfish brings a salty, flavorful punch. Together, they create a cozy and exciting combo. If you want to try something new but not too wild, this dish is a great choice.
Visiting Antigua
If you find yourself in Antigua and Barbuda, you’re in for more than just sunshine and beaches. You’re also stepping into the heart of Caribbean cuisine! Picture yourself tasting the national dish—fungie and saltfish buljolde.
Fungie is basically a cornmeal mush that’s like the Caribbean’s answer to mashed potatoes. It’s soft, a bit sticky, and the perfect partner for saltfish, which is salted cod cooked with peppers and onions. Your taste buds won’t know what hit them!
Check out local markets while you’re there. They’re colorful, loud, and full of surprises. If you see someone cooking fungie and saltfish, stop and say hi—you’ll get a taste of genuine Caribbean hospitality.
Bring an appetite and a sense of adventure. Exploring Antigua through its food is like a mini vacation on your plate. So, loosen that belt and get ready to feast!
Fungie and Saltfish Buljolde Recipe
Ready to dive into a dish that’s part polenta, part seafood fiesta? This meal brings together smooth, slightly chewy fungie with salty, spiced fish. You’ll find hints of garlic, sweet carrots, and bold peppers.
Fungie and Saltfish Buljolde Recipe Description
Fungie is basically the Caribbean cousin of polenta. It’s made from cornmeal cooked to a smooth, slightly chewy texture. Saltfish Buljolde uses salted cod that’s soaked and then cooked with garlic, tomatoes, carrots, red and hot peppers, and red onions.
The dish often includes cilantro for a fresh twist. You usually serve fungie alongside the saltfish stew. Sometimes, fried plantains or callaloo are added as sidekicks.
Fungie and Saltfish Buljolde Recipe Cooking Tips
To get fungie just right, slowly stir cornmeal in boiling water with a pinch of salt and a splash of unsalted butter or peanut oil. Cook low and slow to avoid lumps and get that smooth texture.
For the saltfish, soak your salted cod overnight to lose excess salt. When cooking, use medium heat and toss in your veggies—carrots, red pepper, and hot pepper. Slow simmering lets everything blend into a tasty sauce.
Fungie and Saltfish Buljolde Recipe Nutritional Benefits
Saltfish offers a great source of protein and omega-3 fats, which help keep your heart happy. Vegetables like carrots and peppers bring vitamins A and C, plus fiber.
Fungie, made from cornmeal or sometimes cassava flour, provides carbs for energy and is gluten-free. Combine this with the healthy fats from peanut oil or butter, and you’ve got a balanced meal.
Fungie and Saltfish Buljolde Recipe Ingredient Substitutions
No salted cod? You can swap in fresh white fish, but add salt and soak time to mimic the original taste.
Out of cornmeal? Cassava flour or even polenta can work well for your fungie. Butter can be switched with peanut oil if you want a nutty twist or a dairy-free version.
If you’re spice shy, cut back on the red hot pepper or replace it with bell pepper for sweetness without heat. Cilantro can be swapped for parsley if you’re not a fan. Fried plantains can step in instead of callaloo for a sweet sidekick.
This dish could become your new Caribbean comfort food. You get creamy fungie with a bold, salty fish stew. It is easy to customize and full of flavor. Enjoy the mix of textures and tastes.
Antiguan Fungie and Saltfish Buljolde Recipe
Ingredients
- 12 okra
- ½ lb cassava flour
- 1 cup water
- Salt to taste
- 1 lb codfish salted
- 1 onion chopped
- 2 cloves garlic minced
- 1 bell pepper chopped
- 1 cup tomato sauce
- 1 tbsp vinegar
- black pepper to taste
- 1 cup cilantro chopped
- Cooking oil for sautéing
- Optional: Other vegetables like carrots or spinach
Instructions
- We soak the saltfish in water for about 4 hours. This helps to remove excess salt.
- After soaking, we boil the fish in fresh water for about 45 minutes. This makes it tender.
- While the fish is cooking, we chop onions, tomatoes, and bell peppers. We can also add hot peppers for spice.
- In a large skillet, we heat oil and sauté the chopped vegetables for about 2 minutes.
- We flake the boiled saltfish and mix it into the sautéed vegetables.
- We add lemon juice and more hot pepper to taste. Mix everything well.
- Cook Together:
- Let the mixture cook for a few more minutes, allowing the flavors to blend.
- In another pot, we cook cornmeal with water until it thickens. Stir continuously to avoid lumps.
- Once the Fungie is cooked, we serve it hot alongside the Saltfish Buljolde.
3 comments
Great dish unlike any other fish I had before.
I never knew Antiguan recipes were so flavorful and unique! Makes me want to try making some myself. Who knew Fungie and Saltfish Buljolde could be so special? Excited to experiment in the kitchen!
I have to say, after reading about Antiguan Fungie and Saltfish Buljolde, I cant help but wonder – whats the secret ingredient that makes it so unique? I need to try this recipe ASAP!