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Fungee served with tomato sauce
Rustic tomato sauce ladled over cornmeal mash garnished with fresh basil

Fungee with rustic tomato sauce

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Fungee (cornmeal porridge) is in itself a neutral-tasting side dish that practically begs for a characterful accompaniment. This rustic, chunky tomato sauce provides exactly that: the acidity of the tomatoes and scent of basil fill the dense mash with life. This is a vegetarian staple proving that satisfying meals can be created from few ingredients. In Africa and the Caribbean this is 'poor man's food' that has today become a gastronomic speciality.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Two saucepans (one for the mash, one for the sauce)
  • Wooden spoon
  • Knife

Instructions

1 ✓

Score the ends of the tomatoes (in an X shape), dip into boiling water for 30 seconds, then peel off the skins. Cut them into dice.

Tip: After blanching, the skin comes off almost by itself, so there won't be annoying pieces of skin in the sauce.
2 ✓

Finely chop the onion and garlic. Sauté them in the oil in a saucepan until soft.

Tip: Start with the onion, adding the garlic only in the last minute as it burns sooner and becomes bitter.
3 ✓

Add the diced tomatoes, salt, pepper and sugar.

Tip: The sugar is not for sweetening but to balance the acidity of the tomatoes.
4 ✓

Cook the sauce over a low heat, uncovered, for approx. 20-25 minutes until thickened.

Tip: Slow cooking concentrates the flavours (reduction).
5 ✓

Meanwhile prepare the Fungee (cornmeal mash) according to the packet or traditional method (boiled in water, stirred).

Tip: Time it so the mash and sauce are ready at the same time, as the mash skins over quickly.
6 ✓

Stir the torn basil into the sauce at the end.

Tip: Heat destroys basil's scent, so never cook it in, only add it at the finish.
7 ✓

Serve balls of the mash and drizzle generously with the ragu.

Recipe FAQ

When is the sauce ready?
When the oil separates on top and the tomato pieces no longer separate from the juice but form a unified consistency.
Can Fungee be reheated?
The mash hardens when cool. It is most delicious the next day cut into cubes and pan-fried.

Ingredients

  • 300 g Fungee (prepared cornmeal base, see previous recipe)
  • 6 pcs ripe tomatoes
  • 2 tbsp olive oil
  • 2 cloves garlic
  • 1 pc red onion
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp sugar
  • 1 handful fresh basil