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Funge (Funje): recipe illustration
Everyday meals

Funge (Funje)

A thick porridge of maize flour, the base of many Angolan meals, shaped by hand into balls. It accompanies meat, fish and sauces, and is mostly eaten at lunch and dinner.

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Ingredients

Nutrition facts

512 kcal per serving

Protein
7.8 g
Carbohydrates
97.6 g
of which sugars
0.8 g
Fat
9.4 g
of which saturated fat
1.1 g
Fiber
3.2 g

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

Instructions

  1. Bring 1 litre of salted water to the boil with the palm oil in a large saucepan.
  2. Gradually pour in the maize flour in a steady stream while stirring with a wooden spoon to avoid lumps.
  3. Keep stirring over medium heat for 10 minutes, until you have a firm dough that pulls away from the sides.
  4. Cover, lower the heat and cook for 5 minutes more.
  5. Lightly wet your hands with cold water and shape the dough into smooth balls or loaves.
  6. Serve straight away, while hot, with the sauces.

Variations and tips

Funge with vegetable water. Replace part of the water with vegetable cooking water for a rounder flavour.

More ideas

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Original Ecomely recipe.