Ingredients with Measurements:
- 2 cups of cassava flour
- 4 cups of water
- 1 teaspoon of salt
- 1 pound of shrimp, peeled and deveined
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Skillet
Step-by-step instructions:
1. In a large pot, bring the water to a boil.
2. Add the salt and slowly pour in the cassava flour, stirring constantly with a wooden spoon to avoid lumps.
3. Reduce the heat to low and continue stirring until the mixture thickens and pulls away from the sides of the pot, about 20 minutes.
4. Remove from heat and let it cool for a few minutes.
5. Wet your hands with cold water and shape the mixture into small balls.
6. In a skillet, heat the olive oil over medium-high heat.
7. Add the shrimp and cook for 2-3 minutes until pink and cooked through.
8. Remove the shrimp from the skillet and set aside.
9. In the same skillet, add the onion, garlic, and bell peppers and sauté for 5-7 minutes until tender.
10. Add the shrimp back to the skillet and season with salt and pepper to taste.
11. Serve the shrimp and bell pepper mixture over the funge de bombo balls.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
5. Temperature:
Medium-high heat for the skillet
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 45g
Protein: 20g
Substitutions for ingredients:
- Cassava flour can be substituted with cornmeal or polenta.
- Shrimp can be substituted with chicken or tofu.
- Bell peppers can be substituted with any other vegetables of your choice.
Variations:
- Add some hot sauce or chili flakes for a spicy kick.
- Use different types of seafood such as scallops or crab.
- Add some coconut milk to the shrimp and bell pepper mixture for a creamier sauce.
Tips and tricks:
- Wet your hands with cold water when shaping the funge de bombo balls to avoid sticking.
- Stir the cassava flour constantly to avoid lumps.
- Don't overcook the shrimp to avoid them becoming tough.
Storage instructions:
Store the leftover funge de bombo and shrimp and bell pepper mixture separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the funge de bombo balls in the microwave or steamer until heated through. Reheat the shrimp and bell pepper mixture in a skillet over medium heat until heated through.
Presentation ideas:
Serve the funge de bombo balls on a platter with the shrimp and bell pepper mixture on top. Garnish with chopped parsley or cilantro.
Garnishes:
Chopped parsley or cilantro
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed vegetables or a salad
Troubleshooting advice:
If the cassava flour mixture is too thick, add a little more water. If it's too thin, add a little more cassava flour.
Food safety advice:
Make sure the shrimp is fully cooked before serving.
Food history:
Funge de bombo is a traditional dish from Angola, made from cassava flour and water. It is often served with stews or sauces.
Flavor profiles:
The funge de bombo is neutral in flavor, while the shrimp and bell pepper mixture is savory and slightly sweet.
Serving suggestions:
Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Angolan