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Sopa de funge: recipe illustration
Soups

Sopa de funge

Funge soup, a porridge made from cassava or maize flour, served with a chicken broth flavoured with onion and garlic. It's a comforting family dish, eaten by dipping pieces of funge into the soup.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the chicken into pieces and season it with salt, pepper and paprika.
  2. Heat the oil in a large saucepan and brown the chicken for 6 minutes, then set it aside.
  3. Fry the sliced onions and garlic for 4 minutes, then add the tomato purée.
  4. Return the chicken, pour in the hot water with the stock cube and simmer for 20 minutes.
  5. Meanwhile, mix the cassava flour with a little cold water to make a smooth paste.
  6. Whisk the diluted flour into the broth, then let it thicken for 8 minutes, stirring constantly.
  7. Adjust the seasoning and serve hot, with a piece of chicken in each bowl.

Variations and tips

Vegetarian version. Replace the chicken with cooked red kidney beans and use a vegetable stock.

Making do with what's available. If cassava flour is unavailable, use fine maize semolina (fubá).

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Original Ecomely recipe.