Everyone has heard of polenta, but funche (pronounced foon-chay)? Let me explain.
Polenta is cornmeal boiled into a porridge and eaten directly or baked, fried or grilled. Polenta is an Italian word, derived from the Latin for hulled and crushed grain, especially barley-meal. Maize was not cultivated in Europe until the early 16th century. It comes from the same base as “pollen”.
In northern Angola, it is known as funge, and is the probable source of names for the dish in a number of Caribbean countries, destination of slaves from Angola and elsewhere along the West Coast.
Funche is usually served with a fish stew (mainly codfish stew). I really dislike fish. The smell, texture, everything about it I don’t like, but that’s another story. My dad used to love this, he was from Jamaica and it’s called turn cornmeal and they usually mix in coconut milk.
The best part is if you have leftovers, you slice it and fry it up and it tastes amazing!
Here are the ingredients:
1 cup of coarse ground cornmeal
2 cups of water
1 heaping cup of chopped onions
1/2 -3/4 diced green pepper
4 cloves garlic
1 teaspoon Cumin
1/2 teaspoon black pepper
1/2 teaspoon oregano
1 tablespoon chicken buillon or 1 cube
1/2 cup cilantro
2 tablespoons butter
Now here’s the video on how to make it. Buen Provecho!