Funge , often served with saucy dishes like muamba de galinha. This dense puree made from cassava (or corn) flour is naturally gluten-free and goes perfectly with rich, spicy dishes. Its texture is close to polenta, but funge has a milder flavor, making it a great accompaniment to balance savory Angolan dishes.
Ingredients
Preparation
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In a large saucepan, heat the water over medium heat.
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While the water is heating, sift the cassava or corn flour to remove any lumps.
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Once the water is hot, gradually add the flour, stirring constantly with a wooden spoon to avoid lumps forming.
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Continue stirring for about 10-15 minutes, until you have a thick, smooth paste.
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When the funge has reached a homogeneous consistency, remove from the heat and serve hot, ideally with a sauced dish such as muamba de galinha.
Angola funge recipe, cassava recipe,
