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Cassava flour kneaded into a smooth mass — the staple accompaniment to São Tomé's soupy dishes.
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Made by kneading cassava flour with boiling water, funge is a staple food eaten alongside soupy dishes like calulu. Its chewy texture is excellent at soaking up sauce.
Dissolve the cornstarch and rice flour in a small amount of water.
Bring the remaining water and salt to a boil in a pot.
Gradually add the dissolved flour mixture, kneading briskly with a wooden spatula.
Once it becomes translucent and chewy, remove from heat.
Shape into a round using a bowl and plate.