FUNGI & FISH

FUNGI

• 2 1/2 cups boiling water
• 1 1/2 cups cornmeal
• 1 tablespoon salt
• 1 tablespoon shortening
• 1 young okra (optional)

To rapidly boiling water add salt and sprinkle cornmeal in slowly. Allow water to boil again. Add okra if desired. Reduce heat and cook slowly. When all combined add shortening. Cover and steam about 5 minutes stirring occasionally. Serve hot.

STEWED FISH

• 1-2 large heads of grouper or red snapper fish
• 2 tablespoons margarine
• 1 stick celery
• 1 large onion
• 1 clove garlic
• 1/2 cup tomato sauce

Clean fish and rub with native seasoning. Set aside a few minutes to allow seasoning to penetrate. In the same pot melt margarine and add 2 tablespoons cooking oil. Brown flour in oil then add onion, celery, green pepper and tomato sauce. Continue to cook while stirring. Add boiling water and simmer slowly for about 15 minutes. Add paprika, salt and pepper to taste, and whole cloves. Add fish, in liquid, cover and simmer for another 10 to 15 minutes. This recipe serves 2.

Credit: “Native Recipes” by the University of the Virgin Islands Cooperative Extension Service