Funje (Funge)

Funje Funge – Elastic, polenta-like mound made from cassava (funje de bombó) or maize (funje de milho), eaten with almost every stew

Funje (also spelled Funge) is the soft, sticky cassava porridge that forms the foundation of many Angolan meals. It is analogous to polenta or ugali but made from cassava flour (also called cassava meal or farinha de mandioca). When prepared correctly, funje is smooth, elastic, and mildly tangy. It has a neutral flavor that complements the bold sauces of stews like Muamba de Galinha or Calulu.

This elastic porridge has deep roots in Angolan culture. Cassava itself came to Angola through trade centuries ago and became a staple crop. Funje became essential, especially in rural areas, because cassava thrived in the tropical climate. Today, almost every Angolan cook can make funje by memory: pouring boiling water into cassava flour, stirring until it forms a dough, and then molding it by hand.

One unique aspect of funje is its texture: it’s firm enough to hold its shape (often formed into a ball or mound), but smooth and slightly sticky to the touch. This makes it ideal for eating by hand: diners pinch off a bite, shape it into a small disk, then dip it into stews or sauces. Funje’s simplicity – just water, flour, and a pinch of salt – masks its importance. It transforms light soups into a filling meal and highlights the flavors of whatever it’s served with.

In Angolan homes, funje is typically made fresh and served immediately. It’s often paired with lunch or dinner stews. For example, a classic meal is Muamba de Galinha with a side of funje. Because funje itself is very mild, cooks sometimes enrich it slightly with fish stock or coconut milk for variety (a fusion influence from Brazil). But the pure cassava version is truly emblematic of Angola’s heritage: humble, nutritious, and comforting.

Funje (Funge) – Angolan Cassava Flour Porridge
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Funje (Funge) – Angolan Cassava Flour Porridge

Recipe by Travel S HelperCourse: Side DishCuisine: Angolan, AfricanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

280

kcal

This easy funje (funga) recipe shows how to turn cassava flour into a stretchy porridge. Boiling water is gradually whisked into cassava flour and salt, forming a smooth dough. The mixture is then kneaded and cooked gently on low heat until it thickens into a cohesive ball. The result is a glossy, bland “starch scoop” that’s perfect for scooping up saucy stews. Ready in about 30 minutes, funje makes a simple, gluten-free side that anchors any Angolan dish.

Ingredients

  • Cassava Flour: 2 cups (about 220 g) – Also called farinha de mandioca. The main ingredient.

  • Water: 4 cups (1 liter), plus extra as needed – For cooking. You can substitute half fish or chicken broth (for richer flavor).

  • Salt: ½ teaspoon (or to taste) – Enhances the mild flavor.

  • 4 Ingredient

Directions

  • Boil Water: In a large saucepan, bring 4 cups water and a pinch of salt to a rolling boil. (Add a bay leaf or fish stock cube for extra flavor, if desired.)

  • Mix Flour Gradually: Place the cassava flour in a large bowl. Remove the boiling water from heat. Gradually pour a small amount (about ½ cup) of hot water into the flour, whisking briskly with a wooden spoon to form a loose paste. Repeat, adding water in ½-cup increments and stirring constantly to avoid lumps.

  • Combine: Once all boiling water is incorporated and the mixture is too thick to stir, return the pot to low heat. Add the flour paste into the pot of remaining hot water.

  • Cook the Porridge: On very low heat, stir and mash the mixture with a wooden spoon for about 5 minutes. The paste will thicken into a dough and pull away from the sides of the pot. Press down and flatten the dough against the pot bottom occasionally so it cooks evenly. (Be careful – funje can splatter when thickening.)

  • Form and Cool: When the porridge is glossy and smooth with no raw flour taste (about 20 minutes total cooking), remove from heat. Wet your hands with a bit of water and shape the funje into a round dome or loaf on a serving plate. Let it cool slightly – the texture will firm up as it cools.

  • Serve: Tear off pieces of the funje with your hands or a spoon, dipping them into stews like Muamba de Galinha or Calulu.

Equipment Needed

  • Serving & Pairings: Always serve funje hot. Place the funje mound next to the stew bowl, or shape individual balls on each plate. Funje absorbs sauce well, so pair it with flavorful stews, braises or bean dishes. It also goes with grilled meats or fish. In Angola, a typical plate might have funje, plus grilled fish or chicken, and a side of palm-oil-spiced beans.
  • Consistency Troubleshooting: A few tips to avoid lumps – whisk vigorously when adding each pour of water, and break up any clumps immediately. The mixture should look like thick pancake batter as you add water, then as it heats it will form a firm dough. If it becomes too stiff, stir in a little extra warm water. If it stays soupy, cook a bit longer. Practice makes perfect – the dough should be soft but not runny.
  • Storage & Reheating: Funje is best fresh. It will stiffen as it cools. If needed, store leftovers covered in the fridge for up to 1 day. Reheat by breaking into smaller pieces and steaming or microwaving with a splash of water; it will re-soften. (Note: Refrigerated funje will become very firm and pasty; adding moisture and heating is crucial to restore texture.)
  • Variations & Substitutions: (1) Corn Version: In southern Angola, people make a yellow version called pirão, by substituting cornmeal (fubá) for cassava flour. Pirão tastes slightly sweeter and yellow in color. (2) Flavor Boost: Stir in a bit of fish stock, coconut milk, or vegetable oil while cooking for extra flavor and sheen. (3) Thinner Porridge: Some like a looser version; increase water to 5 cups and reduce flour to 1½ cups for a soft polenta-like texture. (4) Fermented Funje: For a tangy twist, soak cassava flour briefly in water before cooking to develop a sour note (traditional in some regions).
  • Chef’s Tips: (•) Use the Right Flour: Not all cassava flour works. Use cassava tapioca flour or finely ground cassava meal meant for funje (sometimes sold as “massava” or “garri”). Avoid starchy cassava starch – it clumps too much. (•) Heat Control: Keep the heat low when cooking the dough; high heat can cause the porridge to burn or stick quickly. (•) Hands Off: Once the dough forms, resist the urge to over-stir; shaping and gentle turning will distribute the heat. (•) Immediate Serving: Funje becomes gummy if left too long. Serve it right after shaping while it’s soft.
  • Make-Ahead: Funje cannot be made hours ahead – it must be eaten soon after cooking. However, you can prepare water to a rolling boil and flour in a bowl in advance. Then mix and cook at serving time.
  • Equipment Needed - Saucepan or Pot: Heavy-bottomed is best for even heat. Mixing Bowl: For whisking cassava flour with water. Wooden Spoon or Spatula: For vigorous stirring without scratching cookware. Whisk (optional): Helpful for mixing water into flour smoothly.

Nutrition Facts

Nutrient

Per Serving

Calories

210 kcal

Total Fat

0.5 g

• Saturated Fat

0 g

Carbohydrates

50 g

• Fiber

4 g

• Sugars

1 g

Protein

0.4 g

Sodium

5 mg (very low)

Allergens: None – naturally gluten-free, vegan, nut-free.

 

FAQ

What is funje (fungi)? Funje (also called fungi or mfunde) is a traditional Angolan porridge made by stirring cassava flour into boiling water. It forms a thick, elastic dough that Angolans eat with their fingers, typically alongside stews and sauces.

Can I use cornmeal instead of cassava flour? Not exactly. The cornmeal version is called pirão in Angola, which is a different staple (yellow polenta-like porridge). For authentic funje, you need cassava flour. Cornmeal will make a tasty dish but the texture and flavor differ.

Is funje gluten-free? Yes. Cassava flour contains no gluten. Funje is safe for gluten-sensitive diets.

How do I reheat funje? Reheat it by steaming or microwaving with a little water. That will rehydrate and soften the dough. Direct stirring on the stove can be difficult once it has set.

Why is my funje lumpy? Lumps form if the flour isn’t whisked quickly into the water. Always whisk the flour into a little water first, then stir vigorously. If lumps appear, press them against the pot’s side until they dissolve.

What is funje eaten with? Funje is almost always served with a saucy main dish, such as chicken, fish, or bean stews. It’s the neutral “body” on the plate that carries spicy or rich sauces. In Angola, funje and Moamba de Galinha is a classic pairing.

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