Antigua - Recipes

We had a computer crash and unfortunately lost all the photos and recipes for a couple of months.
But I did find an old email so I know that these are some recipes from Antigua we cooked;

All the recipes were found here

Pepperpot recipe (Main Dish)

Ingredients 1 lb beef 4 eddo leaves 4 eggplants 2 teaspoons margarine 4 ochroes some salt and pepper some chive and thyme 2 chopped onions 2 cups green peas 1 lb chopped spinach 2 sliced tomatoes 1 cup diced pumpkin 1 cup diced squash 2 teaspoons oil 1 lb salt pork Posted by Art99 on Jul 28, 2011

Instructions Cook the meat, add the vegetables except the green peas, add the seasoning. Cook the peas in a small amount of salt water, remove the vegetables. Chop well and return to fire. When cooked, serve hot with fungee. Sometimes dumplings are added to the mixture. Review: We remember the combination of okra, pumpkin and squash to be awesome with the flavors all mixed up. The Eddo leaves were the hardest ingredient to find but we did find taro leaves in a Japanese food mart.  Fungee recipe (Side Dish)

Ingredients 2 cups cornmeal 3 cups water 3 ochroes 2 tablespoons butter Posted by Art99 on Jul 28, 2011

Instructions Fungee is a paste-like ball of cornmeal and ochroes. Bring water to boil with the ochroes until they are cooked. Remove 2 cups of water to a pan, add the cornmeal to the remaining boiling water. Using a wooden spoon, mix the corn meal and crush to the side of the pan to remove lumps. Add water when necessary. When the mixture leaves the bottom of the pan, remove from the fire. Place butter in a small bowl, place a large spoonful of fungee in the bowl and roll to a ball. Serve hot with pepperpot; stewed or fried fish. Review: This was a very Bland side dish. Not a favorite, not memorable.

Baked Bananas recipe (Dessert)

Ingredients Yield: 4 servings 4 large bananas, peeled ½ cups brown sugar 3 tablespoons lime juice ½ cups light rum 1 teaspoon ground allspice some butter Posted by Joan2007 on Feb 9, 2008

Instructions Split the bananas lengthwise, then in half across. Arrange in a well-buttered baking dish. Sprinkle with the sugar, lime juice, ¼ cup of the rum and the allspice. Dot with butter. Bake in a 350 oven for 30 minutes, basting two or three times during cooking. Just before serving, heat the remaining ¼ cup of rum and pour over the bananas, and set aflame.