Funchi (Dutch Antilles Cornmeal)

Linda 2

"The number one food in the Dutch Antilles, funchi is eaten as a source of carbohydrates at dinner."
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1 h 15 m servings 271 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 56.2g
  • 18%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 1033 mg
  • 41%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.



Pretty good! I had this in St. Thomas and they called it Funghi, I guess the Dutch say it differently.