Angolan Funge with Fish Stew

Ingredients

• For Funge: For Funge:
• 2 cups (470ml) water 2 cups (470ml) water
• 1 cup (160g) cornmeal 1 cup (160g) cornmeal
• Salt, to taste Salt, to taste
• For Fish Stew: For Fish Stew:
• 1 lb (450g) white fish fillets, cut into chunks 1 lb (450g) white fish fillets, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 cup (240ml) fish or vegetable broth 1 cup (240ml) fish or vegetable broth
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring water to a boil. Gradually whisk in the cornmeal, stirring constantly to avoid lumps. Reduce heat to low and continue cooking for about 15-20 minutes, stirring occasionally, until the mixture thickens into a smooth porridge-like consistency. Season with salt to taste.
2. 2.
3. 3.
   In a separate pan, heat vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent and fragrant.
4. 4.
5. 5.
   Add the diced tomatoes and bell pepper to the pan, cooking until they soften and release their juices.
6. 6.
7. 7.
   Stir in the fish broth, paprika, dried thyme, salt, and pepper. Bring the mixture to a simmer.
8. 8.
9. 9.
   Gently place the fish chunks into the simmering stew. Cook for about 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
10. 10.
11. 11.
    Serve the Funge in individual bowls and ladle the fish stew over the top. Garnish with fresh cilantro.

Treat your ingredients with care...

• Cornmeal — Gradually whisk the cornmeal into the boiling water to prevent lumps from forming.
• White fish fillets — Choose a firm white fish such as cod, haddock, or tilapia for the stew. Cut the fillets into evenly sized chunks for even cooking.
• Fresh cilantro — Use fresh cilantro as a garnish to add a burst of freshness to the dish.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the fish stew.
• Serve the Funge and fish stew with a side of steamed vegetables for a complete meal.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the stew during the last few minutes of cooking.

Serving advice

Serve the Funge with Fish Stew hot in individual bowls. Make sure to ladle a generous amount of the fish stew over the Funge to fully enjoy the flavors of the dish.

Presentation advice

For an appealing presentation, place a sprig of fresh cilantro on top of each bowl of Funge with Fish Stew. The vibrant green color of the cilantro will add a pop of freshness to the dish.