Funge (Cassava Meal)

About This Recipe

Funge is Angola's answer to polenta or couscous — a humble cassava flour preparation that's neither sweet nor savory, but neutral and absorbing. The technique is simple: cassava flour is stirred into salted boiling water until thick and smooth. It's the foundation of countless Angolan meals, soaking up rich stews and sauces. Rooted in the everyday cooking of Portuguese Angola kitchens, Funge (Cassava Meal) balances technique and tradition: the cassava flour (farinha de mandioca) is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight dinner or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the cassava flour (farinha de mandioca), the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 4

• 2 cupswater
• 1 cupcassava flour (farinha de mandioca)
• 1 tbspbutter
• 1 tspsalt
• 1 pinchwhite pepper

Instructions

1. 1

   Boil water

   Bring salted water to a rolling boil in a large pot.

2. 2

   Add flour gradually

   Slowly sprinkle cassava flour while stirring vigorously with a wooden spoon to avoid lumps.

3. 3

   Stir continuously

   Continue stirring for 15-20 minutes as the mixture thickens and becomes smooth.

4. 4

   Finish

   Add butter and white pepper. Stir until smooth and glossy. Serve immediately.

Variations

• •

  Make with cornmeal instead

• •

  Add garlic and herbs

• •

  Serve fried the next day in thick slices

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

Storage

Best eaten fresh. Refrigerate in an airtight container 2 days. Reheat with water.

Frequently Asked Questions