Fungi and Saltfish

Ingredients

• 12 oz (340g) salted fish
• 1 onion, chopped, divided
• 1 tomato, chopped
• 1 tbsp butter, plus more for the fungi
• 1 tbsp lime juice
• 8 oz (225g) okra, sliced
• 3 cups (720ml) water
• 1.5 cups (225g) fine cornmeal
• Salt and black pepper to taste

Before you cook

• Soak the salted fish in cold water for several hours or overnight, changing the water once or twice.
• Chop the onion and tomato.

Steps

1. Drain the fish, cover with fresh water, and simmer for 15 minutes until tender.
2. Drain, then flake the fish, discarding any skin and bones.
3. Melt 1 tablespoon of butter in a saucepan over medium heat.
4. Add half the chopped onion and cook until soft, about 3 minutes.
5. Add the tomato and cook for 3 minutes.
6. Fold in the flaked fish and lime juice.
7. Simmer for 5 minutes, adding a splash of water if it looks dry.
8. Season with salt and pepper and set aside.
9. Bring the 3 cups of water to a boil in a separate pot.
10. Add the okra and remaining onion and boil for 6 minutes, until the okra turns bright green.
11. Mix 2 tablespoons of the cornmeal with a little cold water to form a smooth slurry.
12. Stir the slurry into the boiling okra water.
13. Add the remaining cornmeal in a steady stream, stirring constantly to prevent lumps.
14. Reduce the heat to low and keep stirring for 8 minutes, until the mixture pulls away from the sides of the pot.
15. Stir in a knob of butter.
16. Pack the fungi into a bowl, then turn it out onto a plate.
17. Serve the fungi alongside the stewed saltfish.