DISH RESEARCH · Side dish
Fungi
Caribbean cornmeal-and-okra side shaped into individual portions.
About Fungi
Burt Wolf records this fungi from Chef Velda Brown at St. Thomas’s Grand Palazzo Hotel, describing it as a classic island side. The named version combines cornmeal, okra, water and margarine.
Okra and cornmeal form the savoury base, with margarine added during cooking and used to coat the moulding bowl. The source does not provide additional seasonings or a full margarine product formula.
The cooked mixture is worked against the pot to prevent lumps. Individual portions are turned out from a coated bowl, giving this documented version its characteristic shaped presentation alongside other food.
Allergens in this recipe
Allergen details are not yet confirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Fungi
Chef Velda Brown’s St. Thomas fungi, recorded by Burt Wolf.
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Okra: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual sliced okra56.
- Water: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual okra cooking water56.
- Cornmeal: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual generic cornmeal56; no quick-cooking Parmesan adaptation imported.
- Margarine: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual cooking and mould-coating56 consolidated; full product formula unprovided, Milk/Soy not automatically confirmed.
Origins & food traditions
Countries
- United States Virgin Islands
- Saint Kitts and NevisCatalogue link pending review
Cuisines & regions
- Caribbean Cuisine
- Saint Kitts and Nevis CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.