FUNCHI

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Description

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".

CategoryDinner, Lunch

Total Time30 min

DifficultyEasy

Yields3 servings

CuisineLocal

First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!

Next, follow the steps to finalize your dish and finally be able to enjoy it!

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.