Cassava is a lot like a potato. They’re both starchy roots with mild flavors and this makes them super versatile. There are countless ways to cook cassava. In Angola alone, there are several cassava-based dishes people know and love. Here are a few I grew up eating:

Funge de Bombó (also written as funji or funje): cassava porridge made by vigorously mixing cassava flour and hot water until it becomes a thick paste with an off-white or grayish color. Some people like their funje to be soft and stretchy while others prefer a thicker consistency. Regardless of how thick you like it, when making funje, aim for a shiny, smooth texture.  

In my family, babies get their first taste of funge at around five months old. Funge is often the easiest way for Angolan mothers to introduce infants to solid food because it has a soft texture and a mild flavor. Plus, it’s cheap and simple (but not easy) to make. See how funge is made below.

 Bombó Frito: sun-dried cassava chunks, re-hydrated by soaking in water overnight, patted dry and fried until they form a crunchy, golden brown exterior. This is hands down my favorite thing to snack on. I like eating it with roasted or boiled peanuts, cheese, or drizzled with a bit of melted butter. It’s too good for words.

Farinha Musseque / Farinha Fina: this is cassava that has been pounded or grated, sometimes fermented, sun-dried and then toasted.  It’s a ready-to-eat product with many possibilities. We often eat it with fish soup or sprinkled on palm-oil beans as you’ll see in the photo below. There’s also a popular snack called  ngonguenha, made by mixing it with sugar and a bit of water, or sugar and powdered milk, if you’re fancy. I also use it as a substitute for granola, on smoothies and yogurt parfaits. Angolans, don’t knock it till you try it.

Kikwanga: also known as kwanga, chikwanga, or cassava bread. This dish is made by soaking, pounding, and then steaming the cassava in banana leaves. Kikwanga is a staple of Northern Angolan and Congolese cuisine.

Whether you have never had cassava and want to try it or it’s been a long time since you’ve had it, look for it next time you shop for groceries. If you’re in the U.S., there’s a chance your nearest supermarket carries it. Mine does. If you are lucky enough to find it, consider grabbing as many as you can. I’ve seen them sold fresh and frozen. Fresh cassava can be kept frozen for several months. Boiled cassava is pretty easy to prepare, and it makes a wonderful alternative to potato.

Check out this post to learn more about cassava.