🇦🇴 Angolan Cuisine

Funge de Milho

Corn Flour Porridge

Prep Time 20 min
Servings 4
Difficulty Easy
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.

Ingredients

Instructions

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