Funge

Funge is a thick porridge made from cassava flour whisked into boiling water, a staple of Angola and other parts of central and western Africa. It is eaten with the fingers, shaped into small balls that are dipped into a stew or sauce.

History

Funge belongs to the family of porridges made from starchy flours that are common across much of Africa. Its base is usually cassava flour, although it can also be made with sorghum, maize or millet, depending on what each region grows. The method involves adding the flour to boiling water and stirring constantly until the mixture becomes firm and smooth.

Over time, some kitchens have enriched the recipe. Richer versions use stock, such as fish stock, instead of water. Because of its wide reach, close relatives exist elsewhere: in the Lesser Antilles it is known as fungi or cou-cou, and Brazilian cuisine has a similar dish made with cassava flour and fish stock.

Culture

In Angola funge is a central part of everyday meals and accompanies almost any stew, whether made with meat, fish or vegetables. It is eaten with the right hand, taking a portion and dipping it into the sauce, a gesture that shapes the way food is shared at family tables.

In Ghana the porridge family takes two forms. Banku is made from fermented corn cooked in a pot, sometimes mixed with grated cassava, while kenkey is only partly cooked, wrapped in banana leaves or corn husks and steamed. Both show how one basic principle adapts to local ingredients.