Ingredients with Measurements:
- 2 cups of cassava flour
- 4 cups of water
- 1 can of coconut milk (13.5 oz)
- 1 teaspoon of salt
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil.
2. Add 1 teaspoon of salt to the boiling water.
3. Slowly add 2 cups of cassava flour to the pot, stirring constantly with a wooden spoon.
4. Keep stirring until the mixture becomes thick and forms a ball.
5. Reduce the heat to low and let the mixture cook for 10-15 minutes, stirring occasionally.
6. In a separate pot, heat 1 can of coconut milk over medium heat until it comes to a simmer.
7. Serve the Funge de Bombo in bowls and pour the coconut milk over it.
- Time:
Preparation time: 5 minutes
- Cooking time: 15-20 minutes
5. Temperature:
- Boiling water
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 14g
- Carbohydrates: 44g
- Protein: 3g
- Fiber: 2g
Substitutions for ingredients:
- Cassava flour can be substituted with cornmeal or polenta.
- Coconut milk can be substituted with regular milk or cream.
Variations:
- Add cooked shrimp or chicken to the coconut milk for a protein boost.
- Add chopped cilantro or parsley to the coconut milk for added flavor.
Tips and tricks:
- Stir the Funge de Bombo constantly to prevent lumps from forming.
- Use a non-stick pot to prevent the mixture from sticking to the bottom.
- Adjust the amount of water and cassava flour to achieve the desired consistency.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Funge de Bombo in the microwave or on the stove over low heat, stirring occasionally.
Presentation ideas:
- Serve the Funge de Bombo in colorful bowls for a festive presentation.
Garnishes:
- Sprinkle chopped green onions or chives on top of the coconut milk.
Pairings:
- Serve with grilled fish or chicken for a complete meal.
Suggested side dishes:
- Serve with a side of steamed vegetables or a salad.
Troubleshooting advice:
- If the mixture is too thick, add more water.
- If the mixture is too thin, add more cassava flour.
Food safety advice:
- Make sure to cook the Funge de Bombo thoroughly to prevent foodborne illness.
Food history:
- Funge de Bombo is a traditional dish from Angola, a country located in southwestern Africa.
Flavor profiles:
- Funge de Bombo has a mild, slightly sweet flavor from the cassava flour and coconut milk.
Serving suggestions:
- Serve the Funge de Bombo as a main dish for lunch or dinner.
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Region: Angolan