Funchi (Curaçao Cornmeal Mush)

Information

Funchi is a beloved Curaçao side dish made from cornmeal, water, salt, and a little oil. Cooked until smooth and firm, it has a comforting flavor and texture that pair especially well with island stews, fish, meat, and richly seasoned sauces.

This traditional Caribbean staple can be shaped into individual portions and served warm. Leftover funchi is just as delicious sliced and pan-fried until golden, then enjoyed plain, topped with cheese, or served alongside another meal.

Ingredients

• 4 cups cornmeal
• 1 tablespoon oil
• ½ teaspoon salt
• 1 liter water

Preparation

1. Pour ½ liter of the cold water into a heavy-bottomed pot and place it over medium heat. Reserve the remaining water.
2. Before the water becomes hot, gradually stir in 2 cups of the cornmeal, followed by the oil and salt.
3. Stir thoroughly until the mixture is smooth and free of lumps. Cook for 15 minutes, stirring regularly.
4. Gradually add the remaining 2 cups of cornmeal. Add the reserved water as needed while stirring, then cook for another 15 minutes.
5. Beat and fold the thick funchi firmly with a traditional funchi stick or sturdy wooden spoon until smooth and evenly cooked.
6. Shape the funchi into individual portions using a cup, then serve it warm with your favorite stew, fish, or meat dish.

TIP: Slice leftover funchi and pan-fry it in a small amount of oil until golden on both sides. Sprinkle with a little salt and enjoy it plain, topped with cheese, or as a side dish.