Native Recipes
Most of the local food recipes are adapted from various sources. The basic staples consist mostly of stews and a corn meal dish, funchi. Funchi was traditionally made from maize or cornmeal. Funchi is served with stews like yambo (gumbo) or can be sliced cold and fried.
Making Funchi takes a bit of practice but after a few tries, most cooks come up with a reasonably acceptable effort. First, take a heavy saucepan and add 1.5 cups cold water, 1.5 cups corn meal and 1 teaspoon salt. Stir in: 1.25 cups boiling water and 1 tablespoon butter. Bring to a brisk boil over high heat and cook for 3 minutes. Continue cooking an additional 3 minutes, stirring vigorously with a wooden spoon.
Once the mixture is very stiff and pulls away from the sides of the pan, turn the mix out into a deep, well-buttered bowl and cover with a plate. Let the funchi settle. Enjoy!