Simple Way to Prepare Quick Fungee with Okra and Bacon

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We hope you got benefit from reading it, now let's go back to fungee with okra and bacon recipe. You can cook fungee with okra and bacon using 7 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to cook Fungee with Okra and Bacon:

1. Get 4 strips of bacon (cooked, drained, and crumbled).
2. Prepare 2 cups of okra.
3. Prepare 1 cup of water.
4. Use 1 of hot kettle of water standing by.
5. You need of Bacon grease (saved over from the bacon).
6. You need 1 cup of cornmeal of your choice.
7. You need to taste of Salt and pepper.

Steps to make Fungee with Okra and Bacon:

1. Cook your bacon to be crispy and save your grease in a dish to the side..
2. Cook the okra until tender. Do not drain the cup of mucilage and water..
3. Crunch up the bacon into small pieces. Do not wipe out your pan from the bacon..
4. Put your cornmeal into the hot pan..
5. Add the okra and mucilage onto the cornmeal and stir furiously!.
6. Continue to let it cook and add hot water little by little from your kettle until the cornmeal has fluffed and a spoon can stand upright in the fungee. Take care to press out the lumps. (About 20 minutes).
7. Add the bacon and stir to combine. Season with salt and pepper to your tastes..
8. Grease a dish with the bacon grease you saved. Pack the fungee firmly in the dish. Let it set..
9. Slice the fungee and serve..
10. Tip: Fry fungee in a pan until it's browned, if it's cold from the fridge..

Add enough water to the dry. As nouns the difference between okra and fungee. is that okra is the annual plant, abelmoschus esculentus , possibly of ethiopian origin, grown for its edible pods; the pods of the plant while fungee is a cornmeal dish eaten in the caribbean, usually made with okra and served with salt fish, shellfish or. Prepared either as a breakfast meal or main entrée, Fungee is cornmeal with okra, co… -Caribbean Pepperpot is a combination of a variety of meats, especially salted beef, and pig tail, and includes crushed vegetables such as spinach, eggplant, okra, onions, spices and seasonings, boiled to a soupy finish. Seafood: The waters around the islands abound with delicious fish.

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