Tibetan Funge: A Unique Twist on a Traditional Dish

Recipe

Tibetan Funge: A Unique Twist on a Traditional Dish

Yak Butter Funge: A Tibetan Delight with a Creamy Twist

4.3 out of 5

Tibetan Funge is a delightful adaptation of the traditional Angolan dish. This recipe combines the rich flavors of Tibetan cuisine with the unique texture of Funge, resulting in a creamy and satisfying dish.

Jan Dec
Porridge› Funge
African cuisine› Central African cuisine› Angolan cuisine
Asian cuisine› Chinese cuisine› Anhui cuisine› Tibetan cuisine

Preparation time

10 minutes

Cooking time

20 minutes

Total time

30 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free, Nut-free, Soy-free, Dairy-free (if using dairy-free butter substitute)

Allergens

Dairy (if using yak butter)

Not suitable for

Vegan (due to the use of yak butter)

Ingredients

In this Tibetan adaptation of Funge, we replace the traditional ingredients with Tibetan staples. Instead of using palm oil, we use yak butter, which adds a unique and rich flavor to the dish. Additionally, we incorporate Tibetan spices and seasonings to enhance the taste and aroma of the Funge. This adaptation brings together the best of both Angolan and Tibetan cuisines, resulting in a truly special dish. We alse have the original recipe for Funge, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 250 kcal / 1046 KJ
  • Fat (total, saturated): 10g, 6g
  • Carbohydrates (total, sugars): 35g, 0g
  • Protein: 4g
  • Fiber: 3g
  • Salt: 1g

Preparation

  1. 1.
    In a large saucepan, bring the water to a boil.
  2. 2.
    Gradually add the cornmeal to the boiling water, stirring constantly to prevent lumps from forming.
  3. 3.
    Reduce the heat to low and continue stirring until the mixture thickens and pulls away from the sides of the pan.
  4. 4.
    Add the yak butter and Tibetan spice blend to the mixture, stirring until well combined.
  5. 5.
    Season with salt to taste.
  6. 6.
    Remove from heat and let it cool for a few minutes before serving.

Treat your ingredients with care...

  • Yak butter — Make sure to use high-quality yak butter for the best flavor. If yak butter is not available, you can substitute it with regular butter or ghee.

Tips & Tricks

  • To enhance the flavor, you can add a pinch of Tibetan chili powder or crushed red pepper flakes.
  • For a creamier texture, you can add a splash of milk or cream to the Funge.
  • Serve the Funge hot with Tibetan side dishes for a complete meal experience.

Serving advice

Serve the Tibetan Funge hot in individual bowls. Garnish with a sprinkle of Tibetan spice blend for an extra burst of flavor.

Presentation advice

For an authentic Tibetan presentation, serve the Funge in traditional Tibetan bowls or wooden bowls. You can also decorate the dish with a drizzle of melted yak butter and a sprinkle of Tibetan spices.

More recipes...