Funge Recipe of Angola | Cassava Flour Pudding

Funge, also known as "funje" or "fufu," is a staple food in Angola, a country located in Southern Africa. It is a starchy side dish that plays a central role in Angolan cuisine.

Angolan funge is primarily made from cassava (manioc) flour, which is a root vegetable commonly grown in Angola. The flour is mixed with water to create a smooth, dough-like consistency.

In different regions of Angola, there are slight variations in the preparation of funge. Some areas may use cornmeal instead of cassava flour, resulting in a slightly different taste and texture.

Angolan funge is an integral part of Angolan culture and is commonly enjoyed in households and at social gatherings. It reflects the country's culinary heritage and is a symbol of unity and togetherness during shared meals.

Here's a recipe for Angolan Funge, a popular starchy side dish made from cassava flour. This recipe serves as a starting point and variations may exist depending on regional preferences:

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Ingredients of Funge:

• 2 cups cassava flour (also known as manioc or yuca flour)
• 3-4 cups of water
• Pinch of salt (optional)

Instructions of Making Funge:

Boil the water: 

• Start by bringing 3-4 cups of water to a boil in a large pot. The exact amount of water you need may vary depending on the type of cassava flour you use and your desired funge consistency.

Add the cassava flour:

• Slowly sprinkle the cassava flour into the boiling water while continuously stirring with a wooden spoon or a traditional tool known as a "fungeira paddle." It's essential to maintain a steady and consistent motion to avoid lumps.

Keep stirring: 

• Continue to stir the mixture vigorously for about 10-15 minutes, or until it thickens and becomes smooth and elastic. You should achieve a dough-like consistency that is smooth and stretchy.

Adjust the consistency: 

• If the funge is too thin, add more cassava flour while stirring. If it's too thick, you can add a little more hot water to reach your preferred texture.

Season (optional): 

• If desired, you can add a pinch of salt to the funge and stir it in. 

Shape the funge: 

• Once the funge reaches the desired consistency, you can shape it into a ball or mound using a wet wooden spoon or your hands. Angolan funge is often served in a domed shape on a platter.

Serving of Funge: 

• Angolan funge is typically served as an accompaniment to various stews, sauces, or grilled meats. It is meant to complement the flavors of the main dish.

Remember that cassava flour may vary in texture and moisture content, so you may need to adjust the amount of water and flour to achieve the right consistency. The key to making good funge is constant stirring to ensure a lump-free, smooth texture. Enjoy your homemade Angolan funge as a delightful side dish with your favorite Angolan dishes.

 Recipe Card

Cuisine: Angolan, Course: Side Dish, Cook Time: 15 minutes, Total Time: 15 minutes, Servings: 8 people