Entree: Angola – Central Culinary Region – Funje (cassava flour porridge)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 5 min

Total 25 min

Ingredients

- 4 cups (946 ml) water or light stock
- 1 cup (120 g) cassava flour (manioc flour / farinha de mandioca seca)
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) palm oil (dendê) or 2 tbsp (30 ml) vegetable oil (optional for flavor and sheen)
- 1 tbsp (14 g) butter (optional, for richness)
- Optional accompaniment — simple tomato-fish sauce:
  - 1 tbsp (15 ml) palm oil (dendê) or vegetable oil
  - 1 medium onion, thinly sliced (about 6 oz (170 g))
  - 2 cloves garlic, minced (about 6 g)
  - 2 medium tomatoes, diced (about 8 oz (225 g))
  - 1 lb (454 g) salted or smoked fish, cleaned and flaked (optional protein)
  - Salt and pepper to taste

Instructions

1. In a medium heavy-bottomed saucepan bring 4 cups (946 ml) water or light stock and 1 tsp (5 g) salt to a gentle boil.
2. If using oil for flavor, stir in 1 tbsp (15 ml) palm oil now. Reduce heat to a low simmer so the liquid is bubbling gently.
3. Using a small sieve or your hand, slowly sprinkle about one-quarter of the cassava flour 1 cup (120 g) into the simmering water while whisking or stirring vigorously with a wooden spoon to prevent lumps.
4. Continue adding the cassava flour in small handfuls while stirring constantly; the mixture will thicken rapidly. Keep the heat low to avoid scorching and work quickly to incorporate all the flour into a smooth, thick porridge.
5. Once all the flour is incorporated and the funje is very thick, cover the pan and let it steam on the lowest heat for 3–5 minutes to cook through.
6. Uncover and beat the funje vigorously with a wooden spoon to make it elastic and smooth. Add butter 1 tbsp (14 g) if using and mix until combined. The consistency should be firm enough to hold shape but smooth.
7. To serve, wet a spoon with a little water and shape the funje into a mound or place in a shallow bowl. Traditionally diners pinch portions to scoop with stews or sauces.
8. Optional tomato-fish sauce: heat 1 tbsp (15 ml) palm oil in a skillet over medium heat. Sauté sliced onion 1 medium (170 g) until soft, about 5 minutes. Add minced garlic 2 cloves (6 g) and cook 30 seconds. Add diced tomatoes 2 medium (225 g) and simmer until softened and saucy, about 8–10 minutes. If using fish, fold in flaked salted or smoked fish 1 lb (454 g) and warm through; season to taste. Serve the sauce alongside portions of funje.