| How To Cook: |
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1. Bring water to boil with the okras until they are cooked.
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2. Remove 2 cups of water to a pan; add the cornmeal to the remaining boiling water.
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3. Using a wooden spoon, mix the corn meal and crush to the side of the pan to remove lumps. Add water when necessary.
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4. When the mixture leaves the bottom of the pan, remove from the fire.
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5. Place butter in a small bowl, place a large spoonful of fungee in the bowl and roll to a ball.
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6. Serve hot with Pepperpot; stewed or fried fish.
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7. Fungee can be left overnight. Sliced and dried and used with syrup or jam for breakfast.
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