Funchi (Corn Meal Mush)

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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 on each individual plate - "One for me, one for you, one for him."

Mix in heavy saucepan:

1½ cups cold water
1½ cups corn-meal
1/2 teaspoon salt
Stir in:
1½ cups boiling water
2 tablespoons unsalted butter

Method:

Bring to a brisk boil over high heat and cook for 3 minutes. Continue cooking an additional 3 minutes, stirring the funchi vigorously with a wooden spoon. 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 than cover with a plate. Now shake the funchi down in the bowl, then invert it on a serving platter.