Funchi is a traditional Curaçao recipe for a classic dish of cornmeal porridge served as a traditional accompaniment. The full recipe is presented here and I hope you enjoy this classic Curaçao version of: Funchi.
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This is a staple accompaniment of thick yellow cornmeal porridge (essentially a polenta equivalent) that's found throughout the Netherlands Antilles, particularly the islands of Aruba, Curaçao and Bonaire.
Ingredients:
360ml cold water
150g yellow corn (maize) meal
1 tsp salt
120ml boiling water
1 tbsp butter
Method:
Combine the cold water, corn meal and salt in a large pan. Stir-in the boiling water and butter then bring the mixture to a boil and cook for about 3 minutes over medium heat.
Continue cooking for a further 3 minutes, stirring continuously with a wooden spoon or a funchi stick (palu di funchi). The mixture is ready when it's very thick and pulls away from the sides of the pan.
Remove from the heat and turn into a deep well-buttered bowl. Shake the mixture so it sits well in the bowl. Place a serving plate over the top then invert onto the plate and serve. As an alternative you can allow the funchi to cool and then cut into flat slices. These can be fried in hot oil until the outside is browned and crunchy.
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