Funje

In a medium mixing bowl, combine 2 cups of cassava flour with 2 cups of cold water. Stir vigorously with a wooden spoon or whisk until the mixture is completely smooth, free of lumps, and has the consistency of a thin, pourable batter. This cold-water slurry technique is essential — adding the flour directly to boiling water would create intractable lumps that no amount of stirring can dissolve.

Bring the remaining 2 cups of water to a vigorous boil in a heavy-bottomed, medium-sized pot over high heat. Add the salt. The pot should be deep enough to allow for vigorous stirring without splashing, as the mixture will bubble aggressively during the next steps.

Reduce the heat to medium and slowly pour the cassava flour slurry into the boiling water in a thin, steady stream while stirring constantly and vigorously with a long-handled wooden spoon. The mixture will immediately begin to thicken and resist the spoon. Continue stirring without stopping, using strong, circular motions and pressing any lumps against the side of the pot to break them apart.

Reduce the heat to low and continue stirring energetically for 10-15 minutes. The funje will transform from a gritty, loose mixture into a smooth, glossy, elastic mass that pulls away cleanly from the sides of the pot. The correct consistency is similar to stiff mashed potatoes — it should hold its shape when mounded but remain smooth and slightly stretchy. A lumpy funje is considered poorly made, so persistence in stirring is essential.

When the funje is completely smooth and elastic with a slight sheen on the surface, wet a wooden spoon or your hands with cold water and shape the funje into a smooth mound. Transfer to a serving plate by scooping and turning the mound onto the plate in one motion, smoothing the top with the wet spoon.

Serve the funje immediately alongside rich Angolan stews such as muamba de galinha (chicken in palm sauce) or calulu. To eat traditionally, pinch off a small piece of funje with your fingers, press it into a slight cup shape, and use it to scoop up the accompanying stew and sauce. The bland, stretchy funje is the perfect canvas for absorbing the bold, spicy flavors of Angolan cooking.