In Caribbean restaurants across America, patrons have become accustomed to common dishes such as jerk chicken, beef patties, and oxtail. The heat and vibrance of Caribbean food has made a splash stateside, but some of the more home-style, foundational dishes are still struggling to gain attention in the restaurant space.
Fungi—pronounced “foon-ji,” with no relation to mushrooms—is one of them. A staple Caribbean cornmeal dish flaked with okra and laced with butter can be found throughout the islands, particularly in the West Indies and Virgin Islands. The thickened, earthy porridge-like dish has roots in slavery itself, and is one of many dishes that demonstrates the importance of cornmeal in Caribbean foodways.
from Food52
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