Funge de Milho

Name: Funge de Milho
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Angolan
Ingredients: 300g fine corn flour; 4 cups water; 1 tsp salt

Funge de Milho (FOON-jeh deh MEE-lyoh)

Corn Flour Porridge

⏱ Prep Time 20 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 312 kcal

A smooth, firm corn flour porridge that serves as the starchy foundation for stews in southern Angola. Slightly sweeter and more golden than cassava funje.

Nutrition & Info

Protein 7.0g

Carbs 62.0g

Fat 4.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free nut-free

Equipment Needed

heavy pot wooden spoon

Presentation Guide

Vessel: mounded on plate

Garnishes: none

Accompaniments: any Angolan stew, calulu, moamba

Instructions

1
Bring salted water to a rolling boil in a heavy pot.
2
Reduce heat to medium. Gradually add corn flour in a steady stream, stirring vigorously with a wooden spoon.
3
Continue stirring constantly for 10-12 minutes as the mixture thickens and pulls away from the sides of the pot.
4
When smooth, firm, and elastic, mound portions onto plates.
5
Serve immediately alongside stews — pinch off pieces to scoop up sauce.

💡

Did You Know?

Northern Angolans prefer cassava funje while southerners swear by corn funge de milho — the debate is as fierce as any food rivalry.

Chef's Notes

Equipment Tips

heavy pot
wooden spoon

Garnishing

none

Accompaniments

any Angolan stew, calulu, moamba

The Story Behind Funge de Milho

Funge de milho is the southern Angolan counterpart to cassava funje, reflecting the agricultural divide in the country. Corn was introduced to Angola through Portuguese trade with the Americas and became the dominant grain in the southern highlands. The technique of constant stirring to achieve the perfect elastic consistency is a skill passed down through generations of Angolan women.

🕐 Traditionally enjoyed everyday accompaniment 📜 Origins: Traditional Southern Angolan

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