@recipes.curator added description (English):
At the heart of Angolan cooking is funge (or funje), the thick cassava or corn porridge that anchors almost every meal. It’s the “neutral canvas” that soaks up the juices of stews and grills, much like fufu in other West African cuisines. Variants like funge de bombo (cassava) and pirão de milho (corn) show up from north to south, often differentiated by color and texture.