Ingredients
For 6 servings. All ingredients are generic, never brand names.
- Salted meat600 g
- Spinach500 g
- Pumpkin400 g
- Cornmeal2 cups
- Okra10 pods
- Water13 cups
Method
- PepperpotCook the salted meat and vegetables down 90 minutes into a thick stew.
- FungeeBoil the okra in 5 cups water, beat in the cornmeal and cook 12 minutes.
- ServeSet the fungee ball on the plate with pepperpot spooned beside it.
Nutrition per serving
| Calories | 433 kcal |
|---|---|
| Protein | 25.8 g |
| Carbohydrates | 49.1 g |
| Fat | 15.3 g |
| Fibre | 6.2 g |
| Sugar | 2.5 g |
| Sodium | 166 mg |
| Saturated fat | 5.7 g |
| Serving size | about 640 g |
Estimated from the ingredients; actual values vary with brands and portion sizes.
Allergens
Contains none of the common allergens. Use halal-certified meat and poultry.
Quick answers
How long does Pepperpot with Fungee take to make?
About 1 h 53 min in total: 13 min of preparation and 1 h 40 min of cooking.
How many calories are in Pepperpot with Fungee?
About 433 kcal per serving, with 26 g of protein. The recipe makes 6 servings of about 640 g each.
Which allergens does Pepperpot with Fungee contain?
Based on its ingredients it contains none of the common allergens. Always check the labels of packaged ingredients.
Where is Pepperpot with Fungee from?
Pepperpot with Fungee is a main course from Antigua and Barbuda. Pepperpot served with the cornmeal fungee ball.