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
Explore Angola recipes Browse AfroKitchen
Recipe overview

What to know before you cook

Funge de Bombo is the Angolan cassava flour swallow that turns a stew into a meal. It is simple, but the technique matters: steady heat, strong stirring, and enough water to make it smooth rather than stiff and grainy.

What the dish tastes like

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

When to cook it

Best for Best with saucy stews, grilled fish, beans, or chicken muamba., with a easy cooking level and 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 verified 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.
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

Collections to keep cooking
Vegetarian African Classics
Servings 4

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

How to cook it

Step-by-step method

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

Back to Angola
4 steps 25 min total easy
1
Make a slurry
Mix the cassava flour with 1 cup cold water until smooth and pourable.
The 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.
If 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.

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