{"id":4008,"date":"2026-07-22T22:16:57","date_gmt":"2026-07-22T22:16:57","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/angolska-nacionalna-jela\/angolski-funje-de-bombo\/"},"modified":"2026-07-22T22:16:57","modified_gmt":"2026-07-22T22:16:57","slug":"angolski-funje-de-bombo","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/angolska-nacionalna-jela\/angolski-funje-de-bombo\/","title":{"rendered":"Angolski Funje de Bomb\u00f3"},"content":{"rendered":"\n<style>\n#recipe-sr-angola-funje-de-bombo{\n  --gj-bg:#F6F5F1;--gj-card:#FFFFFF;--gj-ink:#181A1B;--gj-ink-2:#5C6063;\n  --gj-amber:#B07E2B;--gj-amber-2:#8F6318;--gj-amber-soft:#F1E7D2;\n  --gj-slate:#2B3A42;--gj-slate-deep:#1F2B32;--gj-line:#E5E3DB;--gj-line-2:#D6D3C8;--gj-r:14px;\n  font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;font-weight:400;color:var(--gj-ink);background:var(--gj-bg);\n  max-width:1040px;margin:0 auto;padding:52px 24px 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.gj-steps>li::before,#recipe-sr-angola-funje-de-bombo .gj-intro p:first-of-type::first-letter,#recipe-sr-angola-funje-de-bombo .gj-stage,#recipe-sr-angola-funje-de-bombo .gj-cue{color:#000}#recipe-sr-angola-funje-de-bombo .gj-rail,#recipe-sr-angola-funje-de-bombo .gj-close{background:#fff;color:#000;border:1px solid #999}#recipe-sr-angola-funje-de-bombo .gj-rail-t,#recipe-sr-angola-funje-de-bombo .gj-rail-stop b,#recipe-sr-angola-funje-de-bombo .gj-close .gj-serif{color:#000}#recipe-sr-angola-funje-de-bombo .gj-rail-stop span,#recipe-sr-angola-funje-de-bombo .gj-rail-sum,#recipe-sr-angola-funje-de-bombo .gj-close p{color:#222}#recipe-sr-angola-funje-de-bombo .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}#recipe-sr-angola-funje-de-bombo .gj-ing-group,#recipe-sr-angola-funje-de-bombo .gj-steps>li,#recipe-sr-angola-funje-de-bombo .gj-rail,#recipe-sr-angola-funje-de-bombo .gj-close,#recipe-sr-angola-funje-de-bombo .gj-nutri-row,#recipe-sr-angola-funje-de-bombo .gj-fact{break-inside:avoid}#recipe-sr-angola-funje-de-bombo .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:12px;font-size:9pt;letter-spacing:.05em;color:#666}}\n<\/style>\n<article id=\"recipe-sr-angola-funje-de-bombo\" lang=\"sr\">\n<p class=\"gj-eyebrow\">Angolska kuhinja <i>\u00b7<\/i> Prilog <i>\u00b7<\/i> Recept<\/p>\n<h2 class=\"gj-h1\"><b>Funje de Bomb\u00f3<\/b> od finog kasavinog bra\u0161na <span class=\"gj-serif\">gladak i bez grudvica<\/span><\/h2>\n<p class=\"gj-sub\">Fino bra\u0161no od kasave, fuba de bomb\u00f3, postepeno se ume\u0161a u klju\u010dalu vodu i sna\u017eno tu\u010de dok ne nastane glatka, gusta, svetla masa koja se oblikuje mokrom ka\u0161ikom.<\/p>\n<div class=\"gj-facts\"><p class=\"gj-facts-top\"><span><i>Kategorija:<\/i> <b>Prilog<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Kuhinja:<\/i> <b>Angolska<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Te\u017eina:<\/i> <b>Srednje zahtevno<\/b><\/span><\/p><div class=\"gj-facts-grid\"><div class=\"gj-fact\"><span class=\"gj-fact-l\">Porcije<\/span><span class=\"gj-fact-v\">6 porcija<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">5 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">30 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Ukupno<\/span><span class=\"gj-fact-v\">35 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Kalorije<\/span><span class=\"gj-fact-v\">\u2248 290 kcal<\/span><\/div><\/div><\/div>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Funje-Funge-3.webp\" alt=\"Velika svetla kupa funjea pored tamnog lisnatog variva u \u010diniji na pletenom podmeta\u010du\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<p class=\"gj-cap\">\u0160iroki kadar prikazuje funje i gusto lisnato varivo, uz drvenu ka\u0161iku.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Dva sastojka, zahtevna tehnika<\/h2><\/div>\n<div class=\"gj-intro\"><p>Funje de Bomb\u00f3 je prilog \u010diji ukus namerno ostaje blag. Njegova uloga je da prihvati sos muambe, kizace, ribljeg variva ili pasulja, a ne da ih nadglasa. Ova verzija koristi fino, fabri\u010dki pripremljeno prehrambeno bra\u0161no od kasave i vodu. Nema soli, ulja ni dodataka. Tekstura treba da bude glatka, gusta i blago elasti\u010dna, dovoljno \u010dvrsta da stoji kao zaobljena kupa, ali dovoljno meka da se lako odvaja ka\u0161ikom i spaja sa te\u010dnim jelom.<\/p><p class=\"gj-pull\">Hladna ka\u0161a od dela bra\u0161na spre\u010dava grudvice pre nego \u0161to se masa zgusne.<\/p><p>Najpouzdanija za\u0161tita od grudvica je hladna ka\u0161a. Od ukupno 500 g bra\u0161na, 150 g se prvo razmuti u 300 ml hladne vode. Ta potpuno glatka suspenzija ulazi u 1,2 litra vode koja sna\u017eno klju\u010da. Stalno mu\u0107enje tokom tri do \u010detiri minuta ravnomerno raspore\u0111uje skrob pre nego \u0161to se zgusne. Preostalih 350 g bra\u0161na dodaje se u vi\u0161e navrata. Sipanje cele koli\u010dine odjednom napravilo bi suve d\u017eepove koje je kasnije te\u0161ko razbiti.<\/p><p>Kada masa postane gusta, \u017eica vi\u0161e nije prakti\u010dna i prelazi se na \u010dvrstu drvenu varja\u010du. Me\u0161anje je sna\u017eno, sa zahvatanjem dna i povla\u010denjem mase preko sebe. Temperatura ostaje oko 90 \u00b0C, dovoljno visoka da skrob bude potpuno kuvan, a dovoljno kontrolisana da gust funje ne prska nekontrolisano. Posle dvanaest do petnaest minuta masa postaje sjajna, glatka i po\u010dinje da se odvaja od zida lonca.<\/p><p>Kratak odmor pod poklopcem ujedna\u010dava temperaturu, zatim sledi jo\u0161 dva minuta tu\u010denja. Mokra ka\u0161ika spre\u010dava lepljenje pri oblikovanju. Funje je najbolji neposredno po kuvanju. U fri\u017eideru o\u010dvrsne, ali se mo\u017ee vratiti uz male dodatke vode i sna\u017eno me\u0161anje do 74 \u00b0C. Kasavino i kukuruzno bra\u0161no nisu ista zamena; kukuruzni funje tra\u017ei drugi odnos vode i mora biti jasno imenovan kao druga verzija.<\/p><p>Funje se za stolom uzima u malim koli\u010dinama i spaja sa sosom, pa njegova povr\u0161ina ne treba da bude suva ili ispucala. Poslu\u017eavna posuda mo\u017ee se prethodno zagrejati toplom vodom i obrisati, \u0161to usporava hla\u0111enje guste mase. Pri oblikovanju mokra ka\u0161ika pravi glatke ivice bez dodatnog ulja. Velika zajedni\u010dka kupa sporije gubi toplotu od pojedina\u010dnih porcija, dok manje kupe omogu\u0107avaju preciznije deljenje i lak\u0161e uparivanje sa razli\u010ditim varivima.<\/p><p>Kasavino bra\u0161no mora biti deklarisano kao prehrambeni proizvod namenjen kuvanju. Miris treba da bude blag i \u010dist, bez bu\u0111i ili u\u017eeglosti. Odnos vode i bra\u0161na u ovom receptu daje \u010dvr\u0161\u0107i funje pogodan za bogate sosove; fino\u0107a mlevenja i vla\u017enost bra\u0161na mogu zahtevati mali dodatak vrele vode. Dodatna voda se ume\u0161ava po 25 ml tokom zavr\u0161nog tu\u010denja. Hladna voda se tada ne dodaje, jer bi spustila temperaturu i ostavila neujedna\u010deno skuvan skrob.<\/p><p>Fizi\u010dki napor me\u0161anja mo\u017ee se smanjiti pravilnim polo\u017eajem lonca. Te\u017eak sud stoji na stabilnom ringlu, ru\u010dka varja\u010de dr\u017ei se sa obe \u0161ake, a masa se povla\u010di od zida ka sredini u pravilnom ritmu. Lonac se ne pridr\u017eava golom rukom, po\u0161to gust skrob mo\u017ee naglo da prska. Kod ve\u0107ih koli\u010dina sigurnije je kuvati dve ture nego poku\u0161ati da se vrlo te\u017eak funje obra\u0111uje u prepunom sudu.<\/p><p>Pravilno skuvan funje nema ukus sirovog bra\u0161na niti vodenastu ivicu. Kada se prese\u010de mokrom ka\u0161ikom, unutra\u0161njost je potpuno jednoli\u010dna, bez belih suvih ta\u010daka. Povr\u0161ina ostaje sjajna i bez pukotina.<\/p><\/div>\n<div class=\"gj-rail\"><p class=\"gj-rail-t\">Vremenska linija pripreme<\/p><div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>1,2 l vode dolazi do punog klju\u010danja.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:08<\/b><span>Hladna ka\u0161a od 150 g bra\u0161na ulazi u vodu.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:14<\/b><span>Preostalo bra\u0161no se dodaje u etapama.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:35<\/b><span>Glatka masa se oblikuje mokrom ka\u0161ikom.<\/span><\/div><\/div><p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Od 1,5 l vode, 1,2 l se dovodi do punog klju\u010danja. Preostalih 300 ml hladne vode razmuti se sa 150 g kasavinog bra\u0161na. Glatka ka\u0161a sipa se u klju\u010dalu vodu uz mu\u0107enje, zatim se preostalih 350 g bra\u0161na dodaje postepeno. Masa se 12\u201315 minuta sna\u017eno tu\u010de drvenom varja\u010dom, kratko odmori poklopljena na najni\u017eoj vatri, pa se ponovo obradi i oblikuje mokrom ka\u0161ikom. Ukupno vreme je 35 minuta. Gotov funje je sjajan, gladak, blago elasti\u010dan i odvaja se od zida lonca bez suvih d\u017eepova. Masa se slu\u017ei odmah u zagrejanoj posudi, po\u0161to hla\u0111enjem brzo o\u010dvrsne i gubi blagu elasti\u010dnost potrebnu za zahvatanje sosa.<\/p><\/div>\n<div class=\"gj-ing-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Sastojci<\/h2><\/div><div class=\"gj-ing-grid\"><div><div class=\"gj-ing-group\"><h3>Sastojci<\/h3><ul><li><b>500 g finog kasavinog bra\u0161na, fuba de bomb\u00f3<\/b> \u2014 <em>koristiti fabri\u010dki pakovano prehrambeno bra\u0161no<\/em><\/li><li><b>1.500 ml vode<\/b> \u2014 <em>300 ml ostaviti hladno, 1,2 l prokuvati<\/em><\/li><\/ul><\/div><\/div><\/div><div class=\"gj-ing-note\"><b>Alergeni i bezbednost.<\/b> Nema glavnih deklarisanih alergena. Koli\u010dine su namenjene navedenom prinosu; \u010duvanje i temperature navedeni su u koracima i napomenama.<\/div><\/div>\n<div class=\"gj-steps-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Priprema, korak po korak<\/h2><\/div><p class=\"gj-stage\">Kuvanje i me\u0161anje<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Prokuvajte vodu<\/p><p class=\"gj-step-x\">U te\u0161kom loncu dovedite 1,2 l vode do punog klju\u010danja. <span class=\"gj-cue\">Veliki mehuri\u0107i izbijaju po celoj povr\u0161ini.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Napravite hladnu ka\u0161u<\/p><p class=\"gj-step-x\">Umutite 150 g kasavinog bra\u0161na sa 300 ml hladne vode. <span class=\"gj-cue\">Nema suvih d\u017eepova ni vidljivih grudvica.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Uvedite ka\u0161u<\/p><p class=\"gj-step-x\">Sipajte je u tankom mlazu u klju\u010dalu vodu uz stalno mu\u0107enje 3\u20134 minuta. <span class=\"gj-cue\">Te\u010dnost postaje ravnomerno neprozirna i po\u010dinje da se zgu\u0161njava.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dodajte preostalo bra\u0161no<\/p><p class=\"gj-step-x\">Smanjite vatru i u nekoliko dodataka ume\u0161ajte preostalo bra\u0161no, sna\u017eno tuku\u0107i \u010dvrstom drvenom varja\u010dom 12\u201315 minuta. <span class=\"gj-cue\">Masa je glatka, sjajna, gusta i odvaja se od zida lonca.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Odmorite i oblikujte<\/p><p class=\"gj-step-x\">Poklopite 3 minuta na najni\u017eoj vatri, zatim tucite jo\u0161 2 minuta i oblikujte mokrom ka\u0161ikom. <span class=\"gj-cue\">Funje dr\u017ei zaobljenu kupu i blago se iste\u017ee, ne mrvi se.<\/span><\/p><\/div><\/li><\/ol><\/div>\n<div class=\"gj-prose\"><div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Serviranje, \u010duvanje i prakti\u010dne napomene<\/h2><\/div><h3>Serviranje<\/h3><p>Oblikovati glatke kupe i odmah poslu\u017eiti uz muambu, kizacu, riblje varivo ili pasulj. Servirnu ka\u0161iku kvasiti vodom.<\/p><h3>\u010cuvanje i podgrevanje<\/h3><p>Najbolja tekstura je odmah posle kuvanja. Ostatke \u010duvati do 2 dana u fri\u017eideru i podgrejati do 74 \u00b0C uz male dodatke vode i sna\u017eno me\u0161anje.<\/p><h3>Varijacije i zamene<\/h3><p>Za kukuruzni funje razviti poseban odnos vode, bez zamene bra\u0161na jedan prema jedan. Za mek\u0161u teksturu tokom zavr\u0161nog me\u0161anja dodati 100\u2013150 ml vrele vode.<\/p><h3>Saveti iz test kuhinje<\/h3><p>Po\u010deti glatkom hladnom ka\u0161om. Koristiti krutu drvenu varja\u010du. Gotova masa treba da se odvaja od lonca, ali ostane pogodna za zahvatanje.<\/p><h3>Potrebna oprema<\/h3><p>Te\u017eak lonac od 4 l miruje tokom sna\u017enog me\u0161anja; \u010dvrsta drvena varja\u010da podnosi gustu masu; \u017eica razbija po\u010detnu ka\u0161u.<\/p><\/div>\n<div class=\"gj-nutri\"><div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Nutritivne vrednosti po porciji<\/h2><\/div><dl class=\"gj-nutri-row\"><div><dt>Kalorije<\/dt><dd>\u2248 290 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 72 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 1 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 0 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 3 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 0 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><b>Veli\u010dina porcije:<\/b> oko 330 g kuvanog funjea. <b>Klju\u010dni alergeni:<\/b> Nema glavnih deklarisanih alergena. Vrednosti su pribli\u017ene procene zasnovane na standardnim referentnim podacima; stvarne vrednosti zavise od proizvo\u0111a\u010da, obrade, zadr\u017eavanja ulja i porcionisanja.<\/p><\/div>\n<div class=\"gj-close\"><p class=\"gj-serif\">Dve faze me\u0161anja pretvaraju samo bra\u0161no i vodu u glatku, elasti\u010dnu osnovu za sos.<\/p><p>Funje nema mnogo sastojaka koji bi prikrili gre\u0161ku. 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