Angolan polenta-like side of cassava flour — simple, versatile, and essential.
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.
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.
Make with cornmeal instead
Add garlic and herbs
Serve fried the next day in thick slices
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.
Per serving · 4 servings total
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