Funchi Dutch Antilles Cornmeal Recipes

FUNCHI (CORN-MEAL MUSH)

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.

FUNCHI (DUTCH ANTILLES CORNMEAL)

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.

FUNCHI (DUTCH ANTILLES CORNMEAL)

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.