Prep 15 mins
Cook 40 mins
This recipe was featured on week 37 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and the British Virgin Islands is my 37th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. Personal note: I thought this dish was pretty bland, and probably would not make it again.
For the fish
- 1020.58 g firm white fish
- 2.46 ml Accent seasoning
- 236.59 ml water
- 4.92 ml margarine
- 1 medium onion, cut into large chunks
- 1 small tomatoes, chopped
- 7.39 ml vinegar
- 22.18 ml lemons or 22.18 ml lime juice
- 1 lime, sliced
For the fungi
- 141.74 g frozen cut okra
- 177.44 ml fine yellow cornmeal
- 295.73 ml boiling water
- 14.79 ml butter
- 0.59 ml salt
- To make the fish, put all the ingredients into a large saucepan and bring to a boil. Cover and reduce heat, simmering for 20 to 30 minutes or until the fish flakes with a fork. Garnish with sliced lime.
- To make the fungi, bring the water to a boil and add the frozen okra.
- In a separate bowl, blend 2 tbsp of the cornmeal with about 6 tbsp water. Pour into the pot with the boiling water and okra and let cook for one minute.
- Slowly pour the rest of the cornmeal into the pan, stirring constantly. Add the butter and salt and pepper, continuing to cook for 5 minutes. Serve hot.