Funge is a valid side dish for exemplary Angolan stews; here is the recipe underneath. Funge is cooked in bubbling water until it arrives at a solid or firm batter like consistency. The principal contrast among fufu and Funge is fufu is beat while Funge is bubbled.
Fixings.
1/2 cups cassava flour
1 teaspoon ocean salt
2 cups water
Headings.
Add bubbling water in an enormous bowl; add salt combine fixings as one well. An excessive amount of water and your Funge will be slim, too little water and the Funge is excessively thick. Blending continually until thick glue structures. Funge is eaten by out pulling little pieces and crushing it gently to frame a ball with the batter to scoop sauce. Use Funge instead of your fork and spoon.