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Angolan Starch Staple: Funje

Angolan Starch Staple: Funje

One meal that epitomises Angola is funje or "funge,", which has a long history in the nation's cuisine. This starchy treat, prepared from cassava flour, is a key component of Angolan cuisine and is a flexible side dish for a wide variety of savoury sauces and stews. Funje has a long history that displays Angola's vast cultural diversity in addition to being a popular side dish.

The essential component of funje was transported to Angola via commerce and migratory routes. As cassava thrived in the tropical climate of Angola, its agriculture eventually became fundamental to the country's way of life. 

Funje remained a constant fixture on the tables of Angola's varied populations as its history developed. The dish's versatility makes it the perfect match for a variety of sauces, enabling it to easily assimilate influences from Portuguese, Brazilian, and other international cuisines while still maintaining its Angolan character.

Preparation Time

35 minutes


2 cups cassava flour 

4 cups water

A pinch of salt 


  • In a large saucepan or pot, bring 4 cups of water to a boil. You can add a pinch of salt to the water.
  • While the water is heating up, place the cassava flour in a mixing bowl.
  • Once the water is boiling, remove it from the heat and pour it gradually into the cassava flour while stirring continuously with a wooden spoon. 
  • Keep stirring vigorously as you pour the hot water to prevent lumps from forming. The mixture should start to thicken and come together into a dough-like consistency.
  • Return the pot to low heat and continue to stir the mixture. Use a wooden spoon to press down and flatten the dough, making sure it doesn't stick to the bottom of the pot.
  • Keep cooking and stirring for about 20 minutes.
  • Once the funje is ready, remove it from the heat and let it cool for a minute or two.
  • Wet your hands with a little water to prevent sticking, then shape the funje into a round, dome-like shape using your hands.
  • Serve with "muamba de galinha" (chicken stew) or "calulu" (fish stew).