Funge (Angolan Cassava Porridge)
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The Tale of Funge (Angolan Cassava Porridge)
Story updated
Funge, a smooth porridge whisked from cassava flour, became central to Angolan cooking after cassava arrived via trade and migration routes and thrived in the country's tropical climate. A daily staple in many households, especially in rural areas, it serves as the mild, starchy base for Angola's many flavorful stews and sauces.
Ingredients
Scale:· 6 servings
- 2 cups cassava flour
- 4 cups water
- Pinch of salt
Instructions
- 1Bring the water to a boil in a heavy pot with a pinch of salt.
- 2Set aside a small amount of water and mix with a portion of the cassava flour to form a slurry.
- 3Gradually whisk the remaining flour into the boiling water.
- 4Stir in the slurry and continue stirring vigorously with a wooden spoon until thick and smooth, about 12-15 minutes.
- 5Wet a bowl and turn the funge out, shaping into a firm mound.
- 6Serve warm alongside calulu or muamba de galinha.
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