Funge de Milho com Chouriço e Ovo

Discover the flavors of Angola with this hearty and comforting dish that'll remind you of the warmth and hospitality of a home-cooked meal. Funge de Milho com Chouriço e Ovo combines a rich, savory chorizo and tomato sauce with the soft texture of cornmeal porridge and perfectly cooked hard-boiled eggs. Whether you're exploring new international flavors or longing for comfort food with an exotic twist, this dish satisfies every crave.

Ingredients

🛢️ 2-3 tablespoons oil, Generic
🍅 3 fresh tomatoes, diced
🌭 1-2 large chorizo sausages, sliced, Generic
🥚 6-7 eggs, Generic
🧅 3 onions, sliced into rings
🌽 1.5 to 2 cups Maizena Corn Flour, green packaging with "Corn Flour Fine Yellow Maizena" visible
📦 1 carton Freshona Tomato Passata, Originale Italiano
💧 Water for various uses as described
🧂 1 teaspoon salt, Generic

Instructions

1- Prepare Ingredients:

• Slice onions into rings
• Dice tomatoes
• Slice chorizo
• In a bowl, dissolve a portion of the Maizena Corn Flour in water

2- Boil Eggs:

• Place 6-7 eggs in a pot filled with water
• Bring to a boil and cook until hard-boiled
• Transfer boiled eggs to a cold water bath using a slotted spoon to cool

3- Sauté Onions:

• In a large pot, add the oil and heat it over medium
• Add the onions and sauté until they turn translucent and lightly browned

4- Create Tomato Sauce:

• Add diced tomatoes to the onions and stir
• Pour in Freshona Tomato Passata and a splash of water
• Stir well and let it simmer until well-cooked

5- Incorporate Chorizo:

• Add sliced chorizo to the simmering sauce and stir
• Simmer until the chorizo melds with the sauce

6- Season Sauce:

• Add salt to taste
• Keep simmering for a short period

7- Cook Funge:

• In the previously used pot or a new one, bring water to a boil
• Gradually pour in the dissolved Maizena Corn Flour while stirring with a wooden spoon

8- Thicken Funge:

• Add more dry Maizena Corn Flour gradually
• Continue to stir vigorously to prevent lumps
• Cook until the funge is uniformly dense and holds its shape

9- Serve:

• Plate the thick funge
• Add a generous helping of the chorizo and tomato sauce
• Serve with two peeled hard-boiled eggs per serving

Prep Time: 30-45 minutes
Cook Time: 25-35 minutes
Total Time: 45-60 minutes
Servings: 4-6
Equipment: Two large pots, Generic; Wooden spoon; Slotted spoon; Bowls for ingredients; Plastic container for egg cooling; Fork for dissolving corn flour; Stovetop, black induction or ceramic hob; White plate for serving

Cooking Tips:

• For easier peeling, place boiled eggs into a cold water bath immediately after cooking.

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#marisasemfrescuras

Funge de Milho com Chouriço e Ovo