Funge, cassava puree

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.

Preparation time 5 mins

Cooking time 15 mins

Total time 20 mins

Difficulty: beginner

Servings: 4

Ingredients

250 g 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 about 10-15 minutes, until you have a thick, smooth paste.
5
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.

Keywords: Angola funge recipe, cassava recipe,

Read it online: https://glutenevasion.fr/RECETTE/FUNE--TE-MANIOC/