Our site uses cookies to give you the best experience. Continuing to use the site signifies your acceptance.

Funchi (Corn-Meal Mush)

Category: Side Dishes

funchi

Funchi, the Antillean staple, is a simple corn-meal preparation. It must be vigorously stirred while cooking and to the rhytm of these rotations old-time cooks repeated. Un pa mi, un pa bo, un pe. Funchi was then scooped from the kettle with a little round calabash, and the "funchi ball" was placed on each individual plate - "One for me, one for you, one for him". read more

Ingredients

funchi

  • 1 1/4 cups cold water
  • 1 1/2 cups corn-meal
  • 1 tsp. salt Stir in:
  • 1 1/2 cups boiling water
  • 1 tbs. butter

Directions

Mix in heavy saucepan:

  • 1 1/4 cups cold water
  • 1 1/2 cups corn-meal
  • 1 tsp. salt Stir in:
  • 1 1/2 cups boiling water
  • 1 tbs. butter

Bring to a brisk boil over high heat and cook for three minutes. Continue cooking an additional three minutes, stirring the funchi vigorously with a wooden spoon or palu di funchi. When the mixture is very stiff and pulls away from the sides of the pan, remove from the fire. Turn out in to a deep, well-buttered bowl and cover with a plate. Now shake the funchi down in the bowl, then invert it on a serving platter. For a special Sunday breakfast fry sliced funchi in butter and serve with crisp bacon and scrambled eggs.

 
Events Deals
Blog News