Ingredients with Measurements:
- 1 cup of cornmeal
- 4 cups of water
- 1 teaspoon of salt
- 1/2 cup of black-eyed peas, soaked overnight
- 4 slices of bacon, diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of tomato paste
- 2 cups of chicken broth
- Salt and pepper to taste
- Chopped parsley for garnish
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, bring the water to a boil. Add the salt and slowly pour in the cornmeal while stirring constantly with a wooden spoon. Keep stirring until the mixture thickens and starts to pull away from the sides of the pot, about 10 minutes.
2. Reduce the heat to low and continue stirring for another 10 minutes until the mixture becomes smooth and elastic. Remove from heat and set aside.
3. In another pot, cook the bacon over medium heat until crispy. Remove from the pot and set aside.
4. In the same pot, sauté the onion and garlic until softened, about 5 minutes. Add the tomato paste and stir for another minute.
5. Add the black-eyed peas and chicken broth to the pot. Bring to a boil, then reduce the heat and let simmer for 30 minutes or until the peas are tender.
6. Season with salt and pepper to taste.
7. To serve, spoon the funge onto a plate and top with the black-eyed peas and bacon. Garnish with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 50 minutes
5. Temperature:
Medium heat for cooking bacon and sautéing onion and garlic. Low heat for cooking the funge.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 345
Fat: 12g
Carbohydrates: 45g
Protein: 16g
Sodium: 1050mg
Fiber: 7g
Substitutions for ingredients:
- Cornmeal can be substituted with cassava flour or rice flour.
- Black-eyed peas can be substituted with any other type of bean.
- Bacon can be substituted with ham or sausage.
Variations:
- Add chopped tomatoes and bell peppers to the black-eyed peas for a more colorful dish.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add hot sauce or chili flakes for a spicy kick.
Tips and tricks:
- Stir the funge constantly to prevent lumps from forming.
- Soak the black-eyed peas overnight to reduce cooking time.
- Use a non-stick pot to prevent the funge from sticking to the bottom.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the funge and black-eyed peas in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the funge and black-eyed peas in a bowl or on a plate. Garnish with chopped parsley for a pop of color.
Garnishes:
Chopped parsley or cilantro.
Pairings:
This dish pairs well with a side salad or steamed vegetables.
Suggested side dishes:
Green salad, roasted vegetables, or sautéed spinach.
Troubleshooting advice:
- If the funge is too thick, add more water or broth until it reaches the desired consistency.
- If the black-eyed peas are too dry, add more broth or water while cooking.
Food safety advice:
Make sure to soak the black-eyed peas overnight to reduce cooking time and ensure they are fully cooked.
Food history:
Funge de bombo is a traditional dish from Angola, typically made with cornmeal and served with a variety of stews or sauces.
Flavor profiles:
This dish has a savory and slightly smoky flavor from the bacon, with a creamy and slightly tangy taste from the funge.
Serving suggestions:
Serve this dish as a main course for lunch or dinner.
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