Central Africa · Side
Funge de Mandioca (Stiff Cassava Flour Mash)
A smooth, elastic, and dense fermented cassava flour mash crafted over direct heat to soak up rich Santomean vegetable and fish gravies.
The story
In the inland plantation hamlets and roças of São Tomé, funge de mandioca provides the core caloric anchor for rural workers and agricultural families. Rooted in traditional Central African manioc preparation methods, it is traditionally beaten in heavy cast-iron pots with a flat wooden paddle called a pau de funge. The starch requires continuous, high-friction agitation to avoid lumps and achieve its characteristic translucent, cohesive stretch.
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