Funge

Ingredients5

• Water1 L
• Cassava flour (manioc flour)300 g
• Salt1 tsp
• Palm oil2 tbsp
• Butter1 tbsp

Method

1. Bring the water to a boil in a large pot and add the salt.
2. Gradually sprinkle the cassava flour into the boiling water while stirring continuously with a wooden spoon to prevent lumps.
3. Continue stirring over medium heat until the mixture thickens into a smooth, elastic dough-like consistency, about 10‑12 minutes.
4. Stir in the palm oil and butter, mixing until fully incorporated and the funga becomes glossy.
5. Remove from heat, shape into a mound or serve directly alongside a meat or vegetable stew.