Angolan Funge Cassava Porridge recipe: Angolan funge is a simple but essential dish made from cassava flour mixed with water to create a smooth, starchy porridge. It’s a staple side in Angolan cuisine, often served with rich stews and meats, providing a mild, comforting base for stronger flavors. This dish holds an important place in many Angolan meals and shows up throughout the day.
Honestly, funge is pretty easy to make with just cassava flour and water, but the technique is what really matters if you want that perfect, creamy texture. Whether you’re eating it with calulu stew or chicken muamba, funge offers that traditional taste that connects you to Angola’s culinary roots.
Let’s break down a clear, step-by-step funge recipe that anyone can try at home. I’ll sprinkle in some tips so you can make this authentic Angolan dish without stress.
Angolan Funge Cassava Porridge Recipe Key Takeways
- Funge is made from cassava flour and water and is key to Angolan meals.
- The recipe is straightforward but mastering the texture is important.
- Funge pairs well with traditional Angolan stews and meats.
Angolan Funge Cassava Porridge Recipe Ingredients
Servings: About 4
Prep Time: 10 minutes
Cooking Time: 30 minutes
3 lbs chicken, pieces (bone-in, skin-on preferred)
14 oz palm nut puree
1 onion, chopped
3 cloves garlic, minced
2 tomatoes, diced
2 chili peppers, chopped (adjust to heat preference)
1/4 cup vegetable oil, (or palm oil if you want it extra traditional)
1 tspsalt
1/2 tsp black pepper
1 cup chicken broth, or water
These amounts give you a pretty classic, firm-yet-smooth porridge. If you prefer it thicker or thinner, just tweak the water a little.
Angolan Funge Cassava Porridge Recipe Cooking Instructions
Start by bringing 2 cups of water to a boil in a medium pot. I like using a heavy-bottomed or non-stick pot because it keeps the funge from sticking.
While that’s heating up, mix 2 cups of cassava flour with 2 cups of cold water in a bowl. Whisk it well—get rid of all those lumps. This batter is your funge base.
Now, slowly pour the batter into the boiling water, stirring vigorously as you go. Keep stirring—seriously, don’t stop—to avoid lumps and make sure the texture stays even.
Once it’s all mixed together, turn the heat down to low. Keep stirring for another 5 to 7 minutes as it thickens and turns a bit stretchy. That sticky, elastic texture? Totally normal.
After it thickens, cover the pot and let it steam on low for 10 to 15 minutes. This part helps the funge cook all the way through and firm up a bit.
Check the texture—it should be soft but hold its shape, kind of like thick mashed potatoes. If it’s too runny or powdery, just cook and stir a little longer.
To serve, shape the funge into balls with wet hands or a wooden spoon. It’s best eaten warm and is traditional to dip it into rich stews or soups.
I love pairing it with things like chicken in palm oil sauce or a good fish stew. This simple method makes a smooth, satisfying cassava porridge—funge, a true Angolan staple.
Angolan Funge Cassava Porridge Recipe
Ingredients
- 3 lbs chicken pieces (bone-in, skin-on preferred)
- 14 oz palm nut puree
- 1 onion chopped
- 3 cloves garlic minced
- 2 tomatoes diced
- 2 chili peppers chopped (adjust to heat preference)
- 1/4 cup vegetable oil (or palm oil if you want it extra traditional)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup chicken broth or water
Instructions
- Start by bringing 2 cups of water to a boil in a medium pot. I like using a heavy-bottomed or non-stick pot because it keeps the funge from sticking.
- While that’s heating up, mix 2 cups of cassava flour with 2 cups of cold water in a bowl. Whisk it well—get rid of all those lumps. This batter is your funge base.
- Now, slowly pour the batter into the boiling water, stirring vigorously as you go. Keep stirring—seriously, don’t stop—to avoid lumps and make sure the texture stays even.
- Once it’s all mixed together, turn the heat down to low. Keep stirring for another 5 to 7 minutes as it thickens and turns a bit stretchy. That sticky, elastic texture? Totally normal.
- After it thickens, cover the pot and let it steam on low for 10 to 15 minutes. This part helps the funge cook all the way through and firm up a bit.
- Check the texture—it should be soft but hold its shape, kind of like thick mashed potatoes. If it’s too runny or powdery, just cook and stir a little longer.
- To serve, shape the funge into balls with wet hands or a wooden spoon. It’s best eaten warm and is traditional to dip it into rich stews or soups.
- I love pairing it with things like chicken in palm oil sauce or a good fish stew. This simple method makes a smooth, satisfying cassava porridge—funge, a true Angolan staple.
Nutrition
Cooking Tips
Getting the water-to-cassava flour ratio right is crucial. I suggest about 2 parts water to 1 part cassava flour for that smooth, stretchy consistency—not too thick, not too watery.
Stirring constantly is honestly the secret. I use a long-handled wooden spoon to keep things moving, which helps the funge develop that creamy texture.
If it ever feels too thick while you’re cooking, just splash in a bit more water. Too soft? Let it cook a few minutes longer to thicken up.
Some folks add a pinch of salt, a dab of butter, or a splash of oil for flavor, but honestly, traditional funge is pretty plain. That way, it’s a perfect blank canvas for all those rich stews and sauces.
Funge usually shares the table with protein-rich dishes like chicken or fish. Adding sides like plantains bumps up the nutrition—plantains bring fiber and vitamins, while the main dish’s protein keeps things balanced.
Since funge uses cassava flour, you get a good dose of carbs and a little iron. If you want to boost the meal’s nutrition, pair it with leafy greens or beans for extra iron.
Warm funge is the way to go. People usually shape it by hand into small portions, perfect for dipping into stews. There’s something about that communal style that just makes a meal feel special.
Frequently Asked Questions
We’ve rounded up some helpful answers about making traditional Angolan Funge Cassava Porridge recipe, the differences between funge and fufu, and what dishes go best with funge. You’ll also find some notes on ingredient swaps and how to make Calulu and Moambe chicken—two big names in Angolan food.
How do I make traditional a Angolan Funge Cassava Porridge recipe?
To make traditional Angolan Funge Cassava Porridge recipe, boil 3 to 4 cups of water and slowly add 2 cups of cassava flour while stirring constantly. Keep stirring for about 20 minutes until the mixture thickens and becomes smooth. The texture should be similar to mashed potatoes, neither too runny nor too stiff.
What are the differences between Funge and Fufu in African cuisine?
Funge is typically made from cassava flour and has a smooth, creamy texture. Fufu is more varied, made from different starches like yam, plantain, or cassava. Funge is common in Angola, while fufu is found in many West and Central African countries with different textures and flavor profiles.
Can cassava flour be substituted in an Angolan Funge Cassava Porridge recipe?
Cassava flour is the traditional and best choice for funge. Some variations use corn flour or millet, but these change the texture and taste. We recommend sticking to cassava flour for an authentic experience, as it provides the smooth and stretchy consistency that defines funge.
What dishes commonly accompany the Angolan Funge Cassava Porridge recipe in Angolan meals?
The Angolan Funge Cassava Porridge recipe is usually served with stews and sauces such as Calulu, a spicy fish and vegetable stew, or Moambe chicken, a rich and flavorful dish made with palm nut sauce. It pairs well with meats, fish, and vegetable dishes, acting as a neutral base to balance strong flavors.
What are the essential ingredients in an authentic Calulu recipe?
Calulu typically includes dried or fresh fish, onions, garlic, tomatoes, okra, and leafy greens like spinach or sweet potato leaves. Palm oil is used for cooking, and sometimes chili peppers add spice. This dish has a thick, rich sauce perfect for dipping funge.