
Angola
Funge
Cassava flour beaten into boiling water with a wooden stick until it forms a smooth, elastic grey paste, torn off by hand and used to carry stew.
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Angola
Cassava flour beaten into boiling water with a wooden stick until it forms a smooth, elastic grey paste, torn off by hand and used to carry stew.

Angola
Toasted cassava flour stirred with sugar and milk or water into a thick, sandy sweet eaten by the spoon.

Angola
Maize flour cooked into a stiff yellow porridge, the southern Angolan counterpart to cassava funge.