Chef-tested recipe
Funge de bombó is a foundational Angolan accompaniment, made by working cassava flour into hot water until it becomes a smooth, elastic mound. The texture is deliberately firm: a small portion holds a rich stew
Recipe at a glance
- Cuisine
- Angola · Servings: 4 · Preparation: 5 minutes · Cooking: 18–22 minutes · Method: Stovetop stirring.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
Ingredients
- 250 g commercially prepared edible fuba de bombó (fine cassava flour intended for funge)
- 950 ml water, divided
- 2 g fine salt, optional paid link
Method
Warm the water. Bring 800 ml of the water to a gentle boil in a heavy, deep saucepan. Keep 150 ml at room temperature for loosening the flour.
Make a smooth slurry. Whisk the cassava flour into the reserved 150 ml water to form a thick paste. Remove the pan from direct heat and work a ladleful of hot water into the paste to remove lumps.
Cook and stir. Transfer the slurry to the saucepan. Return to low-medium heat and stir firmly with a strong wooden spoon for 15–20 minutes. Scrape around the base and fold the mass back on itself as it thickens.
Adjust the texture. If the mass becomes too stiff before the flour is fully cooked, add hot water a tablespoon at a time. The finished funge should be cohesive, smooth and thick enough to mound.
Serve promptly. Moisten a serving bowl, shape the funge into a mound and serve hot alongside a saucy stew.
Beginner Technique Notes
- Use edible, commercially processed cassava flour; never substitute inadequately processed raw cassava or raw cassava-root mash.
- Different regional cassava flours absorb water differently. Judge the final thickness by the spoon rather than forcing an exact liquid ratio.
- Keep the pan on gentle heat: vigorous boiling creates lumps and can scorch the starch.
Substitutions
- Fine maize flour makes a different Angolan preparation, funge de milho, rather than funge de bombó.
- Do not substitute tapioca pearls or cassava starch one-for-one; their gelatinization and texture differ.
Storage and Food Safety
Best served immediately. If holding, keep safely hot. Cool leftovers promptly in shallow containers, refrigerate at 4°C or below and use within 24 hours; reheat thoroughly to at least 75°C and stir carefully to avoid cold spots.
Serving Suggestions
Muamba de galinha, calulu, grilled fish or palm-oil beans.
Allergen Notes
No major allergens are intentionally added; check flour packaging for shared-facility cross-contact.
