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.
Serves 4
Bring salted water to a rolling boil in a large pot.
Slowly sprinkle cassava flour while stirring vigorously with a wooden spoon to avoid lumps.
Continue stirring for 15-20 minutes as the mixture thickens and becomes smooth.
Add butter and white pepper. Stir until smooth and glossy. Serve immediately.
Constant stirring prevents lumps.
The mixture should be thick but pourable, like polenta.
Serve warm alongside rich stews.
Source the freshest cassava flour (farinha de mandioca) you can find — it is the flavour anchor of the dish.
Season in layers as you go; tasting at each stage prevents a flat or over-salted final result.
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.
Best eaten fresh. Refrigerate in an airtight container 2 days. Reheat with water.
Funge is a staple born from cassava's nutritional value in Angola. The crop, introduced by Portuguese traders, became central to food security across Central Africa.
Very similar, though cassava flour has a different texture and is naturally gluten-free.
Any rich stew — moamba, calulu, or meat dishes.
Yes — most components hold well in the fridge for a day or two. Reheat gently with a splash of liquid to bring it back to life.
If cassava flour (farinha de mandioca) is hard to find, the closest substitutes share its texture and water content. Adjust seasoning slightly since substitutes often carry less character of their own.
Per serving · 4 servings total
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