Angola: Funge

This starchy side is simply a combination of cassava flour and water.  Traditionally, it is made by sitting on the floor with a pot of boiling water between your feet, and you then vigorously stir in the flour with a long stick.  We saw recipes for a “modern” version which is less labor-intensive… but Tyler was pretty excited about the stirring vigorously with a stick part.  This is the guy who would rather beat egg whites by hand with a whisk than with our stand mixer…


Supposedly tapioca starch is the same thing as cassava flour, so that is what we used.  After measuring the ingredients, we found this video of a woman in Africa making funge.  Looks simple, right?


We used two cups of boiling water with one cup of flour.  After stirring for a long time (probably at least 10 minutes), it had this consistency:


We eventually decided it wasn’t going to get any better than this, so we called it done.  We made another attempt at preparing funge with leftovers for lunch the next day.  It turned out a little better, but not much.  The main thing we changed, which helped, was to sift in the flour gradually.  I also transferred it to the stand mixer at some point to see if it would help to remove the factor of arm fatigue, but that made no difference.  As you will see in my Angola meal review, we were not impressed by this dish…


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