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Funche: recipe illustration
Breakfast

Funche

A thick cornmeal porridge cooked in milk and water, lightly sweetened and flavored with cinnamon. Very common at breakfast and snack time on the island, it's eaten hot, with a spoon.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

276 kcal per serving

Protein
6.5 g
Carbohydrates
55.7 g
of which sugars
26.4 g
Fat
2.8 g
of which saturated fat
1.5 g
Fiber
1.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a saucepan, bring the water to a simmer with the cinnamon stick and a pinch of salt.
  2. In a bowl, mix the cornmeal into the cold milk to avoid lumps.
  3. Pour the milk and cornmeal mixture into the simmering water, whisking constantly.
  4. Add the sugar and let it cook over low heat for 15 minutes, stirring regularly, until you get a thick porridge.
  5. Remove the cinnamon stick and stir in the ground cinnamon and a touch of nutmeg.
  6. Serve hot in bowls, dusted with cinnamon.

Variations and tips

Coconut funche. Replace half the milk with coconut milk for a more fragrant version.

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Original Ecomely recipe.