Cassava Fufu (Funge de Bombó)

Cassava fufu, known as Funge de Bombó in Angola, is a staple accompaniment to many savory dishes in Angolan cuisine. This easy-to-follow recipe will guide you through the traditional process of making this smooth and satisfying dish, perfect for pairing with stews and sauces.

Ingredients

🌱 1-2 cups Fuba de Bombó, Cassava Fufu Flour
💧 3 cups Water, for boiling and adjusting consistency

Instructions

1- Prepare the Flour:

• Using a sieve, sift the fuba de bombó (cassava flour) into a metal mixing bowl to remove any coarse fibers.

2- Boil Water:

• Fill a stainless steel pot with water and place it on an Ignis gas stove. Bring the water to a vigorous boil.

3- Reserve Water:

• Once boiling, reserve a portion of the hot water in a clear plastic measuring cup.

4- Turn off Heat:

• Turn off the gas flame to prevent bubbles while mixing.

5- Add Flour:

• Pour the sifted cassava flour into the pot of hot water.

6- Initial Mixing:

• Stir rapidly with a wooden stirring stick (mexerico) to combine. Start with a firmer consistency, as it's easier to adjust by adding water later.

7- Traditional Beating:

• Move the pot to a stable low surface. Sit down and secure it between your feet, using a towel for stability. Vigorously beat the mixture to avoid lumps.

8- Adjust Consistency:

• Gradually add small amounts of reserved hot water, continuing to beat until desired consistency is achieved. Only use hot water.

9- Final Cooking:

• Return the fufu to the stove. Cook on a low flame, stirring until it detaches from the pot sides.

10- Serve:
- Transfer to a serving dish. Wet the dish and spoon to prevent sticking.

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 140
Proteins: 0.5g
Fats: 0g
Carbohydrates: 34g
Equipment: Metal Sieve, Stainless Steel Pot, Wooden Stirring Stick (Mexerico), Clear Plastic Measuring Cup, Ignis Gas Stove, Metal Spoon, Towel, Serving Dish

Cooking Tips

• Ensure the water is boiling well before adding the flour.
• Adjust the fufu's consistency with hot water only.
• Beating the fufu thoroughly is key to a smooth texture.

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Cassava Fufu (Funge de Bombó)