Entree: Angola – Funje (Cassava porridge)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 2 cups (approx. 240 g) cassava flour (farinha de mandioca seca or farinha de fécula de mandioca)
- 6 cups (1.4 L) water, divided
- 1 tsp (5 g) fine salt, or to taste
- 2 tbsp (30 ml) palm oil (dende) or neutral vegetable oil, for finishing
- 2 tbsp (28 g) unsalted butter (optional, for richness)
- Additional hot water as needed for adjusting texture

Instructions

1. Bring 5 cups (1.2 L) of the water and the salt to a rolling boil in a heavy-bottomed pot.
2. Place the cassava flour in a large bowl with the remaining 1 cup (240 ml) cold water and whisk to a smooth slurry with no lumps.
3. When the salted water is boiling, reduce the heat to low. Pour the cassava slurry into the boiling water in a steady stream, stirring vigorously with a wooden spoon or a traditional wooden paddle (muqueca) to prevent lumps.
4. Continue stirring and cooking over low heat; the mixture will thicken and become elastic. Keep stirring and pressing the mass against the pot sides so it cooks evenly, about 10–15 minutes. Add small amounts of hot water if it becomes too stiff before fully cooked.
5. When the funje pulls away from the sides and has a smooth, glossy, dough-like texture and is cooked through (no raw flour taste), remove from heat. Stir in the butter if using.
6. To serve traditionally, moisten hands with cold water, shape portions into rounded mounds or balls, and make a shallow well in each to hold palm oil. Drizzle palm oil over the funje and serve immediately with a stew, fish, or vegetable sauce.
7. Leftovers can be reheated by breaking into pieces and simmering briefly with a little water, stirring until smooth.