Monday, February 15, 2010

British Virgin Islands

Fish and Fungi

I made this dish on Monday, February 15 for Andy, his roommates and myself. It is the national dish of the British Virgin Islands. This dish was incredibly simple to make; it only took about 30 minutes total. We really enjoyed the fish. I was a bit nervous about it because of the Accent flavoring. I guess Accent is MSG. But, none of us had adverse effects from it. The fungi was similar to the other okra fungis that I've made throughout this project. In truth, I'm becoming sick of them. With this one, I didn't completely follow the recipe; I thought I had yellow cornmeal over at Andy's, but only had white, so I made do with that instead of trekking back to the grocery store.

British Virgin Islands' Broiled Fish West Indian Style

Ingredients:-2.25 pounds fish, scaled and gutted (I used tilapia because it was the cheapest)
-1/2 tsp. Accent
-1 c. water
-1 tsp. margarine
-1 medium onion, chopped
-1/2 medium tomato, chopped
-1/2 T. vinegar
-1 1/2 T. lime juice (or lemon)
(-sliced lime for garnish)

1) Place fish with all ingredients into a saucepan and cover. Simmer over medium low heat until fish is cooked, about 20-30 minutes. Serve with sliced lime.

British Virgin Islands' Okra Fungi

Ingredients:-10 oz. frozen cut okra
-1 1/2 c. fine yellow cornmeal (I used white)
-2 T. butter
-1/4 tsp. salt
-pepper, to taste

1) Cook okra according to package directions.
2) Bring 2 1/2 c. water to a boil.
3) Meanwhile, mix about 1/4 c. cornmeal with 3/4 c. water in a small bowl. Add this mixture to the boiling water. Let cook for about 1 minute.
4) Add the rest of the cornmeal into the pan in a slow steady stream, stirring constantly.
5) Add hot cooked okra to cooked cornmeal. Stir well. Then, stir in the butter, salt and pepper. Simmer for about five minutes.

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