Best 2 Funchi Dutch Antilles Cornmeal Recipes
**Funchi: A Delightful Cornmeal Dish from the Dutch Antilles**
Funchi is a traditional cornmeal dish originating from the Dutch Antilles, particularly the islands of Aruba, Curaçao, and Bonaire. This delectable dish is a staple in many households and is commonly served as a hearty breakfast, lunch, or dinner option. Funchi is typically made with cornmeal, water, salt, and butter, and can be prepared in a variety of ways. Whether you prefer it creamy and soft or crispy and fried, there's a funchi recipe to satisfy your taste buds. Explore our collection of funchi recipes, including the classic funchi, a sweet potato funchi for a nutritious twist, and a funchi hasa, a unique combination of funchi and ground beef. Discover the diverse flavors and textures of funchi and embark on a culinary journey to the Dutch Antilles.
FUNCHI (DUTCH ANTILLES CORNMEAL)
The number one food in the Dutch Antilles, funchi is eaten as a source of carbohydrates at dinner.
Provided by Linda
Categories Grain Side Dishes
Time 1h15m
Yield 8
Number Of Ingredients 2
Steps:
- Bring the stock to a boil over high heat, then reduce heat to medium-low. Pour the cornmeal into stock in a steady stream while stirring vigorously until thickened. Cook for 40 minutes, stirring often until very thick.
- Pour the funchi onto a cold, slightly wet plate, and spread evenly. Cover with another plate, and allow to set, about 30 minutes. Cut into 8 wedges like a pie to serve.
Nutrition Facts : Calories 270.5 calories, Carbohydrate 56.2 g, Cholesterol 1.1 mg, Fat 2.2 g, Fiber 2.9 g, Protein 5.9 g, SaturatedFat 0.4 g, Sodium 1033.3 mg, Sugar 1.9 g
FUNCHE (PUERTO RICAN POLENTA) RECIPE - (4/5)
Provided by garciamoss
Number Of Ingredients 12
Steps:
- 1. In a medium sauce pan, heat oil at medium high until it shimmers. 2. Add onions, garlic, green peppers, cilantro, cumin, oregano and black pepper and cook until the onions are translucent, about 2-3 minutes. 3. Add the cornmeal and stir until it's combined with the veggies. 4. Add the 2 cups of water and the bouillon cube. 5. Keep stirring until most of the water is absorbed and it turns into a thick porridge, (3-4 minutes). 6. Take off the heat, remove the cilantro sprigs, and stir in the 2 tablespoons of butter.
Tips:
- Ensure that the cornmeal is finely ground for a smooth texture.
- Always use fresh ingredients for the best flavor and texture.
- If you don't have salted butter, you can use unsalted butter and add a pinch of salt to the dough.
- Be careful not to overmix the dough, as this can make the funchi tough.
- If you're using a cast-iron skillet, make sure to preheat it over medium heat before adding the dough.
- Cook the funchi on medium heat until it's golden brown and crispy on the outside and tender and fluffy on the inside.
- Serve the funchi hot with your favorite toppings, such as stewed chicken, stewed fish, or a fried egg.
Conclusion:
Funchi is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be customized to your liking with a variety of toppings. Whether you're making it for a special occasion or a weeknight meal, funchi is sure to be a hit. So next time you're looking for a new and exciting dish to try, give funchi a try!
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