Ingredients with Measurements:
- 2 cups cassava flour
- 4 cups water
- 1 teaspoon salt
- 1 cup smooth peanut butter
- 1/2 cup water
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1/4 teaspoon cayenne pepper
- 1 tablespoon tomato paste
- Salt and pepper to taste
- Chopped cilantro for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Saucepan
- Whisk
Step-by-step instructions:
- In a large pot, bring 4 cups of water to a boil.
- In a bowl, mix the cassava flour with 1 cup of water and 1 teaspoon of salt until it forms a smooth paste.
- Add the cassava paste to the boiling water and stir continuously with a wooden spoon until it thickens and forms a dough-like consistency, about 15-20 minutes.
- Remove the pot from heat and let it cool for a few minutes.
- Wet your hands with water and shape the dough into small balls or oval shapes.
- In a saucepan, heat the vegetable oil over medium heat.
- Add the chopped onion, minced garlic, grated ginger, and cayenne pepper. Cook for 2-3 minutes until the onions are translucent.
- Add the tomato paste and cook for another minute.
- Add the peanut butter and 1/2 cup of water to the saucepan and whisk until it forms a smooth sauce.
- Season with salt and pepper to taste.
- Serve the funge de bombo with the peanut sauce on top and garnish with chopped cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
5. Temperature:
- Boiling water
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 38g
- Protein: 14g
Substitutions for ingredients:
- Cassava flour can be substituted with cornmeal or polenta.
- Smooth peanut butter can be substituted with almond butter or cashew butter.
- Vegetable oil can be substituted with olive oil or coconut oil.
- Onion, garlic, and ginger can be substituted with shallots, leeks, or scallions.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add cooked shrimp or chicken to the peanut sauce for a protein boost.
- Add chopped vegetables like bell peppers, carrots, or zucchini to the peanut sauce for extra nutrition.
- Use different types of nut butters like almond or cashew for a different flavor.
Tips and tricks:
- Wet your hands with water before shaping the funge de bombo to prevent the dough from sticking to your hands.
- Add more water to the peanut sauce if it's too thick.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
- Store the leftover funge de bombo and peanut sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the funge de bombo in the microwave or on the stovetop with a splash of water to prevent it from drying out.
- Reheat the peanut sauce on the stovetop over low heat, stirring occasionally.
Presentation ideas:
- Serve the funge de bombo and peanut sauce on separate plates and let your guests assemble their own dish.
- Garnish with chopped peanuts or sliced scallions for extra crunch.
Garnishes:
- Chopped cilantro
- Chopped peanuts
- Sliced scallions
Pairings:
- Grilled chicken or fish
- Roasted vegetables
- Green salad
Suggested side dishes:
- Fried plantains
- Black beans
- Rice
Troubleshooting advice:
- If the funge de bombo is too dry, add more water to the dough mixture.
- If the peanut sauce is too thick, add more water or vegetable broth to thin it out.
Food safety advice:
- Make sure to cook the funge de bombo thoroughly to prevent any foodborne illnesses.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Funge de bombo is a traditional dish from Angola, a country in Southern Africa.
Flavor profiles:
- The funge de bombo has a mild, slightly sweet flavor from the cassava flour.
- The peanut sauce is creamy and nutty with a hint of spice from the cayenne pepper.
Serving suggestions:
- Serve the funge de bombo and peanut sauce hot with a side of rice or fried plantains.
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Region: Angolan