Fungie (Antigua)

Instructions

1. Wash the okra, trim the ends and slice them thinly.
2. Bring the water to a boil in a heavy pot with the salt and the okra.
3. Cook the okra for 8 minutes over medium heat, until tender and the water has thickened slightly.
4. Take out a few okra pieces, mash them in a bowl to a purée, then return it to the pot.
5. Pour in the cornmeal in a steady stream while whisking to avoid lumps.
6. Lower the heat to minimum, cover and cook for 10 minutes, stirring often with a wooden spatula.
7. When the dough pulls away from the sides and forms a smooth ball, add the butter and pepper, then knead it for another 2 minutes.
8. Shape into balls or a cone and serve right away, with salt fish or a tomato sauce.