Angola | Side

Funge de Bombo

A smooth Angolan cassava swallow made by stirring cassava flour into hot water until thick, stretchy, and ready for stew.

Country
Angola
Region
Central Africa
Time
25 min
Serves
4
Level
easy
Start cooking Explore Angola recipes
01 / Get ready

Everything you need

Tap each ingredient as you gather it. Illustrations are visual guides; follow the ingredient names and quantities.

Servings 4

Scale the dish before you shop, then use the checklist while you cook.

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02 / Let’s cook

One step at a time

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Angola
4 steps 5 min prep 20 min cook (check method) 25 min total easy
1
Make a slurry
Mix the cassava flour with 1 cup cold water until smooth and pourable.
Kitchen noteThe slurry method helps prevent lumps.
mix 02:00
2
Heat the water
Bring the remaining 3 cups water and salt to a boil in a sturdy pot, then lower to medium heat.
boil water 05:00
3
Cook and beat
Pour in the slurry while stirring constantly with a wooden spoon. Keep stirring and folding until the mixture thickens, turns smooth, and pulls from the sides.
Kitchen noteIf it gets too stiff before it is smooth, splash in hot water and keep beating.
cook funge 15:00
4
Shape and serve
Wet a spoon or small bowl, shape the funge into mounds, and serve hot beside stew.
shape 03:00

Cassava flour funge is especially common in northern Angola, while cornmeal versions are also cooked in other regions.

Cooking notes, photos & serving ideas
Recipe context

More about this dish

Serving ideas, regional context, and cooking cues for when you want more detail.

When to cook it

Best for Best with saucy stews, grilled fish, beans, or chicken muamba.. Plan on a easy cook. Allow about 25 minutes total.

What to serve alongside it

Muamba de Galinha, calulu de peixe, beans, or grilled fish.

Regional lane

Angola national table. A structured Angola dish in the AfroKitchen archive.

Chef watch-outs
  • Stopping the base before the pepper, onion, or spice edge has mellowed.
  • Thinning the pot before the body of the soup or stew has developed.
  • Skipping the resting time after grilling.
How you know it is ready
  • The sauce should coat the spoon and taste rounded, not watery or raw.
  • The surface should be deeply colored while the center stays juicy.
  • The aroma should smell rounded rather than raw or sharp.
Recipe photos

See the dish before you cook

Take a closer look at the dish and its serving ideas.

Funge de Bombo recipe from Angola
Funge de Bombo finished dish
Chef board

Build the table around Funge de Bombo

Muamba de Galinha, calulu de peixe, beans, or grilled fish.

Best route from here

Angola national table

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