Funge is a traditional Angolan side dish made from cassava flour (fuba) and water, creating a smooth, elastic porridge. It is a staple in Angolan and other African cuisines, often served with rich stews like Moamba de Galinha or Mufete. With its neutral taste, Funge perfectly absorbs the flavors of any dish it accompanies, making it a versatile and essential part of the Angolan dining experience.

Ingredients

4 cups (1L) water

2 cups (240g) cassava flour (fuba)

1/2 tsp salt (optional)

Instructions

Boil the Water In a large pot, bring the water to a boil. Reduce the heat to medium.

Add the Cassava Flour Gradually Slowly sprinkle in the cassava flour while stirring continuously with a wooden spoon or whisk to prevent lumps.

Mix Until Smooth Keep stirring vigorously for about 10-15 minutes, until the mixture thickens and becomes smooth and elastic. If needed, add a little more water to adjust the consistency.

Finish and Serve Once the Funge reaches a thick, stretchy consistency, remove it from heat. Shape it into mounds using a spoon or your hands.

Serving Funge is traditionally served hot as a side dish with stews like Moamba de Galinha, Mufete, or Calulu. It is eaten by scooping it with your fingers or a spoon to soak up the flavorful sauces.

Simple yet essential, Funge is the heart of Angolan cuisine. Its soft, stretchy texture makes it the perfect pairing for rich and spicy stews, ensuring a truly authentic African dining experience.