Ingredients with Measurements:
- 2 cups of cassava flour
- 4 cups of water
- 1 pound of beef, cut into small pieces
- 2 onions, sliced
- 2 garlic cloves, minced
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, bring the water to a boil.
2. Slowly add the cassava flour, stirring constantly with a wooden spoon to prevent lumps from forming.
3. Reduce the heat to low and continue stirring until the mixture becomes thick and smooth, about 10-15 minutes.
4. Remove the pot from the heat and let the mixture cool for a few minutes.
5. Wet your hands with cold water and shape the mixture into small balls, about the size of a golf ball.
6. In a separate pan, heat the vegetable oil over medium-high heat.
7. Add the beef and cook until browned on all sides, about 5-7 minutes.
8. Add the onions and garlic and cook until the onions are soft and translucent, about 5 minutes.
9. Season the beef and onions with salt and pepper to taste.
10. Serve the beef and onions over the funge de bombo balls.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium-high heat for cooking the beef and onions.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 15g
Protein: 25g
Carbohydrates: 40g
Fiber: 5g
Sugar: 3g
Sodium: 500mg
Substitutions for ingredients:
- Beef can be substituted with chicken or pork.
- Cassava flour can be substituted with cornmeal or semolina flour.
Variations:
- Add chopped tomatoes and bell peppers to the beef and onion mixture for a more colorful dish.
- Add hot sauce or chili flakes for a spicier version.
Tips and tricks:
- Wetting your hands with cold water before shaping the funge de bombo balls will prevent the mixture from sticking to your hands.
- Stirring constantly while adding the cassava flour will prevent lumps from forming.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the funge de bombo balls on a large platter with the beef and onions on top.
Garnishes:
Garnish with chopped fresh parsley or cilantro.
Pairings:
Serve with a side of steamed vegetables or a fresh salad.
Suggested side dishes:
- Steamed broccoli
- Roasted carrots
- Mixed greens salad
Troubleshooting advice:
- If the funge de bombo mixture is too thick, add a little more water to thin it out.
- If the beef and onions are too dry, add a little more oil to the pan.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 165°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Funge de bombo is a traditional dish from Angola, made from cassava flour and water.
Flavor profiles:
The funge de bombo has a mild, slightly nutty flavor, while the beef and onions are savory and slightly sweet.
Serving suggestions:
Serve with a side of steamed vegetables or a fresh salad.
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Region: Angolan