Funge facts for kids
Funge (pronounced FOON-jee) is a popular traditional side dish from Africa. It's made by whisking cassava flour into boiling water. Sometimes, other flours like sorghum, maize, or millet are used instead. Funge is a staple food, meaning it's a very important part of many meals in African cuisine. It's often served with delicious stews made from vegetables, fish, or meat. In some places, it's also called bidia, which simply means "food."
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What is Funge?
Funge is a thick, smooth paste or porridge. It's a key part of meals in countries like Angola and the Democratic Republic of the Congo. While usually made with water, some versions are richer. They might use a flavorful liquid like fish stock instead of plain water. This adds more taste to the dish.
How Funge is Eaten
Funge is traditionally eaten with your fingers! People take a small ball of it. Then, they dip this ball into the stew, sauce, or side dish that comes with it. This way, you can scoop up the tasty sauces and enjoy all the flavors together. It's a fun and interactive way to eat.
Funge Around the World
Funge is a very important food in Angolan cuisine. But similar dishes are found in other parts of the world too.
In the Caribbean
In the Lesser Antilles, which are islands in the Caribbean, a similar food is known as fungi or cou-cou. It shows how food traditions can spread and change across different regions.
In Ghana
In Ghana, there are two popular variations of this type of dish. They are usually made with ground corn.
- Banku: This version is sometimes made from a mix of grated cassava and corn. The corn is allowed to ferment first. This means it sits for a while, which changes its flavor. After fermenting, the mixture is cooked in a pot.
- Kenkey: This dish is only partly cooked at first. Then, it's wrapped in banana leaves or corn husks. After being wrapped, it's steamed until fully cooked.
In Brazil
In Brazilian cuisine, there's a similar dish called pirão. It's made with cassava flour, just like funge. However, pirão often uses fish stock instead of water. This gives it a strong, savory seafood flavor.
