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Feed: World of Food 6: Angola – Funge

4 Responses

  • Soon Lee,

    Thank you for sharing.

    I've had cassava (in Malaysia it's called tapioca), but never like this. In savoury dishes it can be used as a thickening agent, but mostly I've had it as sago, or in cakes like this one.

    Cooked up with just water, it's a gluey flavourless paste. I can understand why it's not at all appealing. I see from a quick search that it's a bit like rice*; bland on its own but serves as a source of carbohydrates. And is typically served with other (more flavourful) dishes.

    *Given a choice, I wouldn't eat rice on its own either.

    Auckland • Since Apr 2013 • 141 posts Report Reply

  • Amberleigh Jack,

    Hey Soon - yep, from what I’ve read it’s often mixed with meat dishes (unless there’s none available) but it’s the staple part of most meals. I did try it with a curry that I heated up, but to be honest, the texture really did my head in! Haha

    Auckland • Since Nov 2012 • 21 posts Report Reply

  • Soon Lee, in reply to Amberleigh Jack,

    Wrote a comment that got swallowed by the site which basically said that texture is an important component of food which isn't as appreciated.

    And that it's a personal preference sort of thing. Using the example of rice congee a.k.a. rice porridge which is a comfort for me & most definitely not for my spouse. Even though rice congee itself comes in a range of viscosity (from a watery soup with grains of rice in it, to a thick porridge).

    But more erudite.

    Auckland • Since Apr 2013 • 141 posts Report Reply

  • st ephen,

    I was brought up on sago and tapioca puddings in the 1970s in NZ - comfort food for my mother's generation (along with seameal custard and Spanish cream). I think I owe my svelte figure today to an early-acquired habit of skipping dessert. I'd be inclined to give Angolan wallpaper paste a miss too.

    dunedin • Since Jul 2008 • 254 posts Report Reply

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