Funge

Funge is more than just food — it’s tradition. This dense porridge, made with cassava or corn flour and water, is the perfect companion for stews like Moamba or Calulu. It’s typically eaten with the fingers, rolled into a small ball and dipped into sauces. Simple in ingredients, but rich in meaning and presence on every Angolan table.

📝 Recipe

Ingredients:

• • 2 cups of cassava flour (or maize flour for yellow funge)
• • 4–5 cups of water
• • A pinch of salt (optional)

Preparation:

1. In a saucepan, bring 3 cups of water to a boil.
2. In a separate bowl, mix the cassava flour with the remaining cold water to form a smooth paste.
3. Slowly add the flour mixture into the boiling water, stirring constantly with a wooden spoon to prevent lumps.
4. Reduce heat and continue stirring until the funge thickens and becomes elastic. This takes about 10–15 minutes.
5. Once smooth and dense, remove from heat. Serve hot as a side dish with your favourite stew.