Dish
Funge
Funge is made by mixing cassava flour with water to form a thick, dough-like consistency. It is then cooked over low heat, stirring constantly, until it becomes smooth and elastic. Funge has a slightly sour taste and a texture similar to mashed potatoes. It is high in carbohydrates and fiber, and is a good source of vitamins and minerals.
Origins and history
Funge has been a staple food in Angola for centuries, and is also popular in other African countries such as Mozambique and Zimbabwe. It is often served with stews or sauces made from meat, fish, or vegetables.
Dietary considerations
Funge is gluten-free and vegan, but may not be suitable for those with allergies to cassava.
Variations
There are many variations of funge, including sweet funge made with added sugar, and funge made with other types of flour such as cornmeal or rice flour. Some recipes also call for the addition of coconut milk or other flavorings.
Presentation and garnishing
Funge is traditionally served in a large bowl, with a depression in the center for a small amount of stew or sauce. It is often garnished with fresh herbs or spices.
Tips & Tricks
To make funge, it is important to use high-quality cassava flour and to cook it over low heat, stirring constantly, until it becomes smooth and elastic.
Side-dishes
Funge is often served with stews or sauces made from meat, fish, or vegetables. It can also be eaten on its own as a side dish.
Drink pairings
Funge pairs well with African beers or wines, as well as fruit juices such as mango or guava.
Delicious Funge recipes
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