Funchi Corn Meal Mush Food
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 Side Dish Grain Side Dish Recipes
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
FUNCHI (CORN-MEAL MUSH)
Make and share this Funchi (Corn-Meal Mush) recipe from Food.com.
Provided by Chef Cristobal
Categories Breakfast
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix in a heavy saucepan the cold water, cornmeal and salt.
- Stir in the boiling water and the tablespoon of butter.
- Bring to a brisk boil over high heat and cook for three minutes.
- Continue cooking an additional three minutes, stirring the funchi vigorously with a wooden spoon or palu di funchi. When the mixture is very stiff and pulls away from the sides of the pan, remove from the fire. Turn out into a deep, well-buttered bowl and cover with a plate. Now shake the funchi down in the bowl, then invert it on a serving platter.
- For a special Sunday breakfast fry sliced funchi in butter and serve with crisp bacon and scrambled eggs.
Nutrition Facts : Calories 127.4, Fat 3, SaturatedFat 1.4, Cholesterol 5.1, Sodium 414.1, Carbohydrate 23.4, Fiber 2.2, Sugar 0.2, Protein 2.5
FRIED CORNMEAL MUSH
Make golden brown fried cornmeal mush for breakfast or as a side dish.
Provided by Stephanie Manley
Categories Breakfast
Time 1h10m
Number Of Ingredients 6
Steps:
- Bring 2 3/4 cups water to a boil over high heat.
- Combine cornmeal, 1 cup cold water, salt, and sugar in a bowl.
- Gradually add the cornmeal mixture to the boiling water, constantly stirring while adding the mixture.
- Reduce heat to medium-high and cook the cornmeal until thick.
- Reduce heat to low and cover the pan.
- Cook 5 more minutes, stirring frequently.
- Pour cooked cornmeal into a loaf pan.
- Cool the cornmeal to room temperature then refrigerate it for several hours.
- Turn the cornmeal out of the loaf pan and cut it into 1-inch slices.
- Put just enough oil in a skillet to cover the bottom.
- Place the skillet over medium heat and heat the oil until hot. It will begin to shimmer. Do not let it get too hot or begin smoke.
- Fry the cornmeal slices slowly in the hot oil until browned on the bottom.
- Gently turn the slices over in the pan and fry them until browned on the bottom.
- Serve fried mush hot with butter and syrup.
Nutrition Facts : Calories 62 kcal, Carbohydrate 11 g, Protein 1 g, Sodium 237 mg, Fiber 1 g, ServingSize 1 serving
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- Pan Bati. This bread is usually on the side of every main dish served on the island, and with good reason. Pan Bati is a sweet flatbread that dissolves in your mouth.
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- Pastechi. Pastechis are fried, empanada-like pastries stuffed with a variety of fillings. Traditional fillings include spiced meat, seafood, and cheese.
- Pan Dushi. Pan dushi is a traditional Aruban sweet bread. In the Papiamento language, the word pan means “bread,” and the word dushi means “sweet.” So, pan dushi literally translates to “sweet bread.”
- Pan Bati. Another traditional Aruban food is pan bati. Pan bati (also called cornbread) is a flat, slightly sweet, fried bread made from cornmeal and flour.
- Funchi. Another authentic Aruban food beloved by locals is funchi—a cornmeal mush similar to polenta. Funchi is a staple of traditional Aruban cuisine.
- Stoba. Stoba (or stew) is another favorite local food in Aruba. Traditional Aruban stobas can be made with a variety of stewed meats, including chicken (Galiña Stoba), beef (Carni Stoba), or goat (Cabrito Stoba).
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- Pan Bati. This bread is usually on the side of every main dish served on the island, and with good reason. Pan Bati is a sweet flatbread that dissolves in your mouth.
- Stews and Soups. Many of the local eateries and restaurants serve traditional Aruban stews and soups. Usually, the stews are full of chicken, fish, or goat meat, although you can still find soups and stews made with beef or lamb as we make it here in the states.
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- Authentic Aruban Desserts. Pudding is a big deal in Aruba. You must order a helping of Pan Bollo (bread pudding with Ponche cream or rum, and ice cream) or Bolo di Banana (plantain pudding).
- Hot Papaya Sauce. Often served on the side of meals, hot papaya sauce is the perfect addition to a meal if you can stand the sweet heat of papaya fruit mashed with hot peppers.
- Aruba Ariba and a Local Beer. Although it isn’t food, the local beer is worth a shot. Balashi is the most popular beer on the island, but there are a ton of delicious choices.
- Pastechi. Pastechi is a portion of famous Aruban street food. You can find it offered by most street food vendors, and all of them claim to make it best.
CORNMEAL MUSH RECIPE - FOOD.COM
Bring to a boil in a heavy saucepan or top of a double boiler 3 cups of water. Combine cornmeal, 1 cup cold water, flour and salt and stir into the boiling water. Stir constantly while mush thickens. A wire wisk works well at this point. Reduce heat to very low, cover and continue cooking for 20-30 minutes.
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FUNCHI FRIES (DUTCH CARIBBEAN)(VEGAN + GLUTEN FREE) - …
Funchi is a dense mush made from cornmeal (polenta) water and butter. The water is boiled while the cornmeal is vigorously stirred in until it thickened and looks almost like a pudding consistency. The Funchi is moulded to shape and because it is bland, forms part of a side serving to accompany a main meal. Jamaicans know this as Turned Cornmeal. Antigua …
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Funchi and Banana Hash; This combo is certainly one that packs a lot of tasty flavors! Funchi is fried cornmeal mush, often served with gouda and a side of fried plantains. Authentic Aruban Desserts; Pudding is a big deal in Aruba. You must order a helping of Pan Bollo (bread pudding with Ponche cream or rum, and ice cream) or Bolo di Banana ...
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If you like Polenta, you’ll like Funchi too. In Aruba, it’s considered an Antillean staple. It is said that some locals like to accompany the vigorous, rhythmic stirring of the cornmeal mush with a traditional chant of un pa mi, un pa bo, un pe, Meaning “One for me, one for you, one for him.”. Something to know about preparing funchi is that it is important to use fresh corn meal.
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Make and share this Funchi (Corn-Meal Mush) recipe from Food.com. Provided by Chef Cristobal. Categories Breakfast. Time 10m. Yield 6 serving(s) Number Of Ingredients 5. Ingredients; 1 1/4 cups cold water: 1 1/2 cups cornmeal: 1 teaspoon salt: 1 1/2 cups boiling water: 1 tablespoon butter: Steps: Mix in a heavy saucepan the cold water, cornmeal and salt. Stir in …
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Mix together cornmeal, water, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until mixture thickens, about 5 to 7 minutes. If using as cereal, spoon mush into bowls and serve with milk and sugar, if desired. If frying, pour mixture into a loaf pan and chill completely. Remove from pan, cut into slices, and fry in a ...
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Funchi is the Papiamento word for corn meal mush and is the staple of the Netherlands Antilles. It must be vigorously stirred while cooking. According to our cookbook "Asina nos ta cushina (This is the way we cook)old time cooks would stir the fungi to the rythm of 'Un pa mi, un pa bo, un pe.' Funchi was then scooped from the kettle with a little calabash, and the funchi ball was placed …
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Funchi (Corn-Meal Mush) Category: Side Dishes. Funchi, the Antillean staple, is a simple corn-meal preparation. It must be vigorously stirred while cooking and to the rhytm of these rotations old-time cooks repeated. Un pa mi, un pa bo, un pe. Funchi was then scooped from the kettle with a little round calabash, and the "funchi ball" was placed on each individual plate - "One …
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