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Angolan Funge

Name: Angolan Funge
Total time: 20 min
Yield: Serves 4
Cuisine: Angola
Ingredients: 200g Tapioca starch; 600ml Water

Side Dish

⏱ 20 min

👥 Serves 4

Difficulty ⭐

Cassava flour worked into a paste with boiling water — the staple of the Angolan table.

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📖 The Story Behind This Dish

Funge is Angola's staple: in the north, funge de bombó is a white, chewy paste of cassava flour, while in the south a yellow funge of cornmeal is eaten. An essential companion to stews, it's rolled by hand and torn off bite by bite to scoop up sauce.

🌆 Where it's eaten: In an Angolan home kitchen, a mother vigorously turns a wooden spoon in a big pot and shapes the stretchy white funge into rounds.

🥕 Ingredients (serves 4)

Tapioca starch 200g
Water 600ml

👩‍🍳 Instructions

Bring the water to a boil in a pot.
Reduce the heat and add the tapioca flour a little at a time, stirring quickly with a wooden spoon.
Work hard for about 5 minutes until translucent and stretchy.
Put into a wet bowl and shape into a round.
Serve hot with stews.

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