Funje (Cassava Flour Pudding)
Funje is a thick cassava flour pudding eaten across Angola, usually as the starchy partner to a bowl of soup. It needs only two ingredients, flour and water, so the whole result depends on technique. Pre-dampening the flour with cold water and whisking hard the moment it meets boiling water keeps lumps from forming. This version gives both an oven method and the traditional stovetop pot method.
Instructions
For the modern oven method, heat the oven to about 350 °F. Bring the 3 cups of water to a boil in a medium pot.
While the water heats, put the cassava flour in a medium bowl and stir in a little cold water until the flour is just damp. Mix thoroughly so the texture is even and no dry pockets remain.
When the water is boiling, stir in the damp flour. Whisk steadily until the mixture is completely free of lumps.
Cover the pot with its lid and set it in the oven for about 30 minutes. Whisk once more if you like, then serve with any soup you choose.
For the traditional method, bring the water to a boil in a pot, then take it off the stove and set it on the floor. Sit on a small stool with the pot between your legs.
Pour the dry cassava flour into the hot water and whisk as fast as you can with a wooden spoon. Keep mixing until the mixture is completely smooth.
Cover the pot and leave it on reduced heat for about 3 minutes. Serve with a soup of your choice.
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