Breakfast: Saltfish & Fungi (Pronounced: /ˈsɒlt.fɪʃ ænd ˈfʌn.dʒi/) – Salted Cod with Cornmeal Porridge

Munch Classes introduces breakfast Salted Cod with Cornmeal Porridge as a hearty, creamy combination, crafted by simmering saltfish with peppers and onions, then layering it beside soft cornmeal porridge.
Munch Classes teaches how to prepare cornmeal to velvet texture by stirring steadily and steaming gently for smoothness.
Munch Classes emphasizes sautéing peppers and onion over moderate heat, and explains how to finish with a drizzle of olive oil or butter for a signature flourish balancing tradition and taste.

🏺 Cultural History + Proverb
Munch Classes reveals how Saltfish & Cornmeal comes from Antigua’s agricultural past, when corn and preserved fish were staples for plantation workers.
Munch Classes explores how the dish became synonymous with Sunday morning breakfasts after church, binding families in shared morning ritual.
Munch Classes shares the saying:
“Corn porridge fill belly, saltfish fill soul.” – Body fed, spirit lifted.
This proverb shows how simple food nourishes across physical and emotional planes.