Funge (Angolan Cassava Porridge)

Ingredients

• 2 cups cassava flour
• 4 cups water
• Pinch of salt

Instructions

1. 1Bring the water to a boil in a heavy pot with a pinch of salt.
2. 2Set aside a small amount of water and mix with a portion of the cassava flour to form a slurry.
3. 3Gradually whisk the remaining flour into the boiling water.
4. 4Stir in the slurry and continue stirring vigorously with a wooden spoon until thick and smooth, about 12-15 minutes.
5. 5Wet a bowl and turn the funge out, shaping into a firm mound.
6. 6Serve warm alongside calulu or muamba de galinha.

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