Mangu

funchi

Next Dish: Soup Joumou

Funchi is a traditional dish in the Caribbean, specifically popular in Aruba, Curaçao, and Bonaire. It is a cornmeal mush, similar to Italian polenta, made by boiling cornmeal with water and salt until it thickens into a firm, smooth consistency. Funchi is often served as a side dish to accompany stews and meats, or it can be cooled, cut into slices, and fried. It is considered a staple food in many Caribbean cuisines.

water

salt

butter

Recipe

Ingredients:

  • 2 cups of water

  • 1/2 teaspoon of salt

  • 1 cup of cornmeal

  • 2 tablespoons of butter


Instructions:

  1. Bring the water to a boil in a medium saucepan.

  2. Add the salt and then gradually whisk in the cornmeal.

  3. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes.

  4. Turn off the heat and stir in the butter until it's well combined.

  5. Pour the mixture into a mold or dish and let it cool until firm.

  6. Once the funchi is firm, cut into slices or desired shapes and serve.