Funge food in Angola, often served with saucy dishes like muamba de galinha. This dense purée made from cassava (or corn) flour is naturally gluten-free and pairs perfectly with rich, spicy dishes. Its texture is similar to polenta, but funge has a milder flavor, making it an excellent accompaniment to balance the richness of Angolan cuisine.

Funge, cassava puree

Angola

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Preparation time: 5 minutes Cooking time: 15 minutes Total time 20 mins

Difficulty: Beginner Servings: 4 Special regime:

Naturally gluten-free

Ingredients

Servings

• 250 g of cassava flour (or corn flour)

• 1 liter of water

• 1 pinch of salt

Preparation

1. In a large saucepan, heat the water over medium heat.
2. While the water is heating, sift the cassava or corn flour to remove any lumps.
3. Once the water is hot, gradually add the flour, stirring constantly with a wooden spoon to avoid lumps forming.
4. Continue stirring for approximately 10-15 minutes, until you obtain a thick and smooth paste.
5. When the funge has reached a homogeneous consistency, remove from the heat and serve hot, ideally with a saucy dish such as muamba de galinha.

Keywords: funge angola recipe, cassava recipe,

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