Funje (Cassava Porridge): Recipe #216

When I learned that cassava flour is a basic daily staple food for about half a billion people on Earth, my first thought was, what’s a cassava? And I was curious to try it. Turns out it’s a drought-tolerant plant whose roots provide a source of carbohydrates when ground up into a flour. In Angola, they make cassava flour into this gloopy porridge called funje. Happy exploring! Thanks to Alexandria for inspiration.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($0.25 for a decent sized pot)

2 cups water – free
1 cup cassava flour – $0.23

Directions for Funje

1. In a medium pot, bring the water to a boil. Measure out the cassava flour into a measuring cup.

2. After the water has boiled, remove the pot from the heat, slowly add in the cassava flour, and whisk it into the hot water as fast as you can so you don’t get any lumps. It will turn very thick, a bit like wallpaper paste.

3. Serve your funje while it’s still warm in small bowls. You can eat it as is or top it with anything you would put on oatmeal porridge. As you eat, you can feel connected to half a billion people who are eating this same thing today.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 2 = 4-6 servings
  • Cost per serving: 3 = <$5
  • Deliciousness: 1 = inedible (if it was the only thing around to eat though, I’d be grateful to eat it!)
  • Environmental impact: 2 = moderate impact (imported)
  • Nutritional value: 1 = eat rarely
  • TOTAL: 12/18

If any of you amazing home chefs tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

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