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Ingredients
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2 medium onions, chopped
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1 tomatoes, chopped
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1 tablespoon vinegar
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3 tablespoons lemon juice or 3 tablespoons lime juice
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2 cups water
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2 teaspoons butter
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1 (10 ounce) package frozen okra
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2 1/2 cups boiling water
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1 1/2 cups yellow cornmeal, ground fine
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2 tablespoons butter
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4 1/2 lbs fish, scaled and gutted
Instructions
- Place fish with all ingredients into a saucepan and cook gently until fish is cooked, about 20 to 30 minutes.
- Place frozen okra in boiling water. Cook until just barely tender.
- In a medium size saucepan, bring 2½ cups water to a boil.
- To make fungi that is free of lumps, mix about ¼ cup of the cornmeal with ¾ cup water in a separate small bowl. Then, add this mixture back into the larger pot of boiling water.
- Let cornmeal cook for about a minute, then add the rest of the cornmeal into the pan in a slow steady stream, while stirring constantly.
- Add hot cooked okra to cooked cornmeal. Stir well.
- Then, stir in the butter, salt and pepper, to taste.
- Simmer for about 5 minutes more.