“Funchi, the Antillean staple, is a simple corn-meal preparation.”
READY IN:
10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix in a heavy saucepan the cold water, cornmeal and salt.
  2. Stir in the boiling water and the tablespoon of butter.
  3. Bring to a brisk boil over high heat and cook for three minutes.
  4. 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.
  5. For a special Sunday breakfast fry sliced funchi in butter and serve with crisp bacon and scrambled eggs.

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