Cassava is a starchy root vegetable grown widely across Angola and much of tropical Africa. To make funje, the cassava root is dried and ground into a fine white flour, then stirred into boiling water until it becomes a smooth, thick paste. The whole process takes just a few minutes once you have the flour.
Funje on its own is quite plain, but that is the point — it is meant to be the perfect partner for saucy, flavourful dishes. You tear off a small piece of funje, shape it into a little cup with your fingers, and use it to scoop up stew. It soaks up the sauce like a delicious sponge.
Cassava grows well in Angola's soil and climate, and almost every rural family grows some. The root can be stored for a long time, making it a reliable food even in dry seasons. Funje appears at breakfast, lunch and dinner in many Angolan homes and is often the first solid food given to babies.