Funge de Bombó
Funge de Bombó is a staple Angolan dish, a dense porridge made from cassava flour. It's known for its smooth, sticky texture and mild flavor, making it an ideal accompaniment to stews and sauces. The preparation involves a traditional method of pounding cassava, though modern recipes often use pre-ground cassava flour for convenience. It's a fundamental part of Angolan cuisine, consumed across the country.
🧂 Ingredients
- 300 g Cassava flour (fubá de bombo)
- 750 ml Water
- 1 tsp Salt(to taste)
👨🍳 Instructions
- 1
In a bowl, dilute the cassava flour with about half of the cold water until smooth, ensuring there are no lumps.
- 2
In a pot, bring the remaining water to a boil. Add salt to taste.
- 3
Once the water is boiling, gradually add the diluted cassava flour mixture while stirring continuously to prevent clumping.
- 4
Continue stirring and cooking over medium-low heat until the mixture thickens to a dense, porridge-like consistency. The color will darken as it cooks.
- 5
Stir vigorously for a few more minutes to ensure it's well-cooked and has a smooth texture. The final consistency should be firm and hold its shape.
💡 Pro Tips
- ✓The amount of water can be adjusted to achieve a firmer or softer funge, according to preference.
- ✓Continuous stirring is crucial to achieve a smooth texture and prevent burning.
- ✓Traditionally, funge is made by pounding cassava, a labor-intensive process. Using pre-ground cassava flour (fubá de bombo) is a common and convenient alternative.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Funge can also be made with corn flour (fubá de milho) or a mix of both.
- Serve with various stews, grilled fish, or meat dishes.