Saltfish And Fungie

Prepare the Saltfish

Rinse the saltfish under cold water to remove excess salt. Place the saltfish in a pot and cover with water. Bring to a boil, then reduce the heat and simmer for about 20 minutes. Drain and repeat this process two more times to remove more salt.

After the final boiling, drain the saltfish and let it cool. Once cool, flake the fish into small pieces, removing any bones and skin.

Cook the Saltfish

In a large skillet, heat the vegetable oil over medium heat. Add the finely chopped onion and minced garlic, and sauté until soft and translucent.

Stir in the chopped tomato, green bell pepper, ground black pepper, and thyme. Cook for about 5 minutes until the vegetables are tender.

Add the flaked saltfish to the skillet and mix well. Stir in the tomato paste and water. Simmer for about 15-20 minutes, or until the sauce has thickened and the flavors are well combined.

Prepare the Fungie

In a large pot, bring the 4 cups of water and salt to a boil. If using, add the sliced okra and cook for about 5 minutes until tender.

Gradually add the cornmeal to the boiling water, stirring constantly to avoid lumps. Reduce the heat to low and continue to cook, stirring frequently, until the mixture thickens and pulls away from the sides of the pot, about 15-20 minutes.

Stir in the butter or margarine until melted and well combined.

Serve

Scoop the fungie onto plates, forming small mounds. Top with the saltfish mixture.