Funchi is widely eaten in the Antilles instead of rice or potatoes. It is a firm mass of cooked corn flour that does not have much flavor in itself, but is therefore excellent to eat in combination with another dish.
You can eat it with, for example, soup or a stew with a lot of sauce. And do you have any leftovers? Then you can bake it the next day with some cheese on top… it's even tastier!
A recipe in cups?
The recipe for funchi is one of the few recipes where we do the measurement in 'cups'. This is because it is a lot easier to measure with the recipe than when you write down all ingredients in grams and milliliters.
The content of the cup is not important. So you don't necessarily have to use an American 'cup' size. The only thing that matters is that you use the same cup for both the cornmeal and water.
Making funchi is not very accurate. It is therefore mainly about the relationship between those two ingredients and not about the exact content.
- 2 cups corn flour (harina PAN) *
- 4 cups of water
- 1 teaspoon salt
- 50 gr butter
Bring the water with the salt to a boil.
Add a tablespoon of corn flour and stir well.
While stirring, add the rest of the cornmeal.
*Do you use Harina PAN cornmeal? Let it cook for 15 minutes. If you're using another brand of cornmeal, let the funchi cook for 30 minutes now. The difference lies in the fact that Harina PAN's maize flour is already pre-steamed.
Finally add the butter and stir well again.
Deposit the funchi on a plate and make a thick 'cake' by pressing another plate on it.
Leave for 10 minutes and cut into pieces.
type: The funchi is better released when the plate is first slightly wet.
tip2: The funchi is even better when it has cooled, cut into pieces and then baked again in a layer of oil!
Do you have any leftover funchi? Then try this delicious one fried version (funchi hasá)!
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Do you have our new website SOULFOOD.NL seen already? There you will find many more delicious recipes that not all come from the Antillean kitchen!
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