Ingredients with Measurements:
- 2 cups of cassava flour
- 4 cups of water
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of olive oil
- 1 can of diced tomatoes (14.5 oz)
- 1 pound of okra, sliced
- 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. Add the cassava flour to the boiling water, stirring constantly with a wooden spoon to avoid lumps.
3. Reduce the heat to low and continue stirring for about 10 minutes until the mixture thickens and forms a smooth dough.
4. In a separate pan, heat the olive oil over medium heat.
5. Add the chopped onion and minced garlic and sauté for 2-3 minutes until fragrant.
6. Add the sliced okra and cook for 5 minutes until tender.
7. Add the can of diced tomatoes to the pan and stir to combine.
8. Season with salt and pepper to taste.
9. Add the okra and tomato mixture to the pot with the cassava dough and stir to combine.
10. Cook for an additional 10-15 minutes until the flavors are well combined and the mixture is heated through.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
5. Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 230
Fat: 4g
Carbohydrates: 45g
Protein: 3g
Fiber: 4g
Substitutions for ingredients:
- Cassava flour can be substituted with cornmeal or wheat flour.
- Okra can be substituted with green beans or zucchini.
- Diced tomatoes can be substituted with fresh tomatoes or tomato sauce.
Variations:
- Add cooked shrimp or chicken for a protein boost.
- Add sliced bell peppers for extra flavor and color.
- Use vegetable broth instead of water for a richer flavor.
Tips and tricks:
- Stir constantly when adding the cassava flour to the boiling water to avoid lumps.
- Adjust the seasoning to your taste.
- If the mixture is too thick, add more water or broth to achieve the desired consistency.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally until heated through.
Presentation ideas:
Serve in individual bowls and garnish with fresh herbs or chopped scallions.
Garnishes:
Fresh herbs, chopped scallions, or a drizzle of olive oil.
Pairings:
Serve with grilled meat or fish for a complete meal.
Suggested side dishes:
Steamed rice or a side salad.
Troubleshooting advice:
If the mixture is too thick, add more water or broth to achieve the desired consistency.
Food safety advice:
Make sure to cook the okra thoroughly to avoid any potential foodborne illnesses.
Food history:
Funge de bombo is a traditional dish from Angola, made with cassava flour and served with a variety of stews and sauces.
Flavor profiles:
The dish has a slightly sour and tangy flavor from the tomatoes and a nutty flavor from the cassava flour.
Serving suggestions:
Serve hot with a side of steamed rice or a side salad.
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Region: Angolan