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    BLANK » Recipe Index » Caribbean Dishes

    Funchi Fries (Dutch Caribbean)(Vegan + Gluten Free)

    Last Updated December 26, 2022. Published September 15, 2018 By Charla 9 Comments

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    funchi fries pin
    cornmeal mush makes the most amazing funchi fries ever

    Funchi fries are delicious fries made from a boiled cornmeal mush that's cooled, moulded and cut into chunks. Oven baked with a crispy golden outside with a gooey creamy interior perfect for some dipping sauce.

    funchi fries
    funchi fries

    fries in a red dipping sauce

    I'm pleased to share a recipe that is from the Dutch Caribbean, a part of the Caribbean that I feel is over looked.

    If you're looking for a side or appetiser with a difference when this recipe is you. It's cheap and cheerful and inspired by the tiny ABC islands  (Aruba, Bonaire and Curacao).

    What is funchi?

    If you're from the Caribbean then you will probably already know what funchi but know it as a different name. Funchi is a dense mush made from cornmeal, water and butter.

    The water is boiled while the cornmeal is vigorously stirred in until it thickens and looks almost like a pudding consistency.

    The Funchi is moulded to shape and because it is bland, forms part of a side serving to accompany a main meal.

    Jamaicans know this as Turned Cornmeal. Antigua and the Virgin islands know it as Fungi while the majority of the Eastern Caribbean refer to it as Cou Cou

    The Definition of Funchi Fries

    Also known by the name as Funchi Hasa are more commonly known as "polenta fries" in Europe, are a great concept of turning this cornmeal mush into fries, it sounds weird but totally works. I was first inspired a recipe from Caribbean spice girl.

    I was initially skeptical about this recipe because I couldn't fathom the idea of making cornmeal into fries. I gotta tell ya these polenta fries baked in the oven are the real deal.

    I know the Italians adore their vegan polenta fries but in the Caribbean, cornmeal/polenta serves another purpose. This is a revolutionary method of preparing fries the island way.

    angled shot of the fries

    Ingredients you will need

    • Cornmeal: I like to use fine cornmeal when making these fries because it cooks quicker than the coarser texture
    • Water: You need some type of liquid to make the mush.
    • Dairy Free Butter: Vitalite is the way to go! My preferred dairy free butter!!
    • Thyme/Parsley: I used dried herbs but you can use fresh and chop them up finely.
    • Himalayan Pink Salt: Flavour enhancement
    • Dairy Free Cheese: the brand "Sheese" does a great "cheese" replica that I highly recommend.
    • Garlic Granules: Use this for flavour - ground/powder or granules.

    As you can see from the ingredients list, the funchi fries will be generously seasoned and not bland.

    How to make Funchi fries 

    • Line a baking tray with parchment paper and set aside.
    • Bring the water to the boil in a saucepan.
    • Slowly add the cornmeal to the boiling water while turning vigorously at the same time so lumps aren't formed.

    • Lower the heat to medium and stir in the cheese, butter and seasoning.

    • Continue to stir the cornmeal for 15 minutes during this time it will thicken to the point where it will pull away from the side of the saucepan into a ball, that's when it's ready

    • Quickly transfer the funchi into a non stick baking tray (1inch deep) or swiss roll tin.
    • Spread/evenly distribute the funchi mixture. Don't worry if it's not smooth from spreading.
    • As the funchi is left to chill, preheat the oven to 200c approximately 10-15 minutes before it's taken from the refrigerator.
    • Remove from the refrigerator, lay out some parchment paper and tip the tray facing downwards so it releases from the tin.

    • Cut the funchi horizontally in half then into vertical strips (chunky or thin).
    • Place the funchi fries on the baking tray and then coat them each evenly with olive oil.
    • Bake until the exterior is golden and crispy for 30-40 minutes turning the fries half way through cooking .

    Notes and tips

    • The best way to cook polenta (cornmeal) is to first of all boil the water alone and add the cornmeal in intervals while vigorously stirring. Alternatively, you can add both the water and cornmeal to a saucepan and turn on medium until it thickens.
    • The key to avoiding lumps is to stir, stir and stir some more until the cornmeal actually dissolves and thickens. If you aren't capable of mixing while slowly (very important) stirring in the cornmeal first, then adding everything to the pan will probably work in your favour.
    • My choice of seasoning is garlic, thyme, pink salt and parsley.However, you can use any other herbs/spices if you wish.
    • Use a long tray like a swiss roll tray to pour the funchi into. My swiss roll tin to house the funchi is the dimensions of 39 x 24 x 2cm H
    • The fries will set as it moulds and cools in the tray which takes roughly an hour. Then cut in a horizontal line to cut into fries. The size is dependant on whether you want thin fries or more chunky chips.

    hand dipping fries into sauce

    Other Cornmeal based recipes you may like

    • Jamaican Cornmeal Porridge
    • Flourless Orange Almond Cake
    • Saltfish Turn Cornmeal
    • Cornmeal Dumplings
    • Cornmeal Porridge with Hominy Corn
    • Jamaican Cornmeal Pudding
    • Akasan (Haitian Cornmeal Drink)

    **Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

    Funchi Fries

    Learn how to make delicious oven baked fries made from cornmeal
    5 from 2 votes
    Print Pin Rate
    Course: Appetiser
    Cuisine: Caribbean
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Servings: 4 servings
    Calories: 480kcal
    Author: Charla

    Ingredients

    • 2 cups of cornmeal
    • 5 cups of water
    • ½ cup of vegan cheese
    • ⅓ cup of dairy free butter
    • 1 teaspoon of parsley
    • 1 teaspoon of black pepper
    • 1 teaspoon of dried thyme
    • ½ teaspoon of garlic granules
    • ½ teaspoon of pink salt

    Instructions

    • Line a baking tray with parchment paper and set aside
    • Bring the water to the boil in a saucepan.
    • Slowly add the cornmeal to the boiling water while turning vigorously at the same time so lumps aren't formed.
    • Lower the heat to medium and stir in the cheese, butter and seasoning.
    • Continue to stir the cornmeal for 15 minutes during this time it will thicken to the point where it will pull away from the side of the saucepan into a ball, that's when it's ready.
    • Quickly transfer the funchi into a non stick baking tray (1inch deep) or swiss roll tin.
    • Spread/evenly distribute the funchi mixture. Don't worry if it's not smooth from spreading.
    • Allow to cool completely before refrigerating for 1 hour.
    • As the funchi is left to chill, preheat the oven to 200c approximately 10-15 minutes before it's taken from the refrigerator.
    • Remove from the refrigerator, lay out some parchment paper and tip the tray facing downwards so it releases from the tin.
    • Cut the funchi horizontally in half then into vertical strips (chunky or thin)
    • Place the funchi fries on the baking tray and then coat them each evenly with olive oil.
    • Bake until the exterior is golden and crispy for 30-40 minutes turning the fries half way through cooking .
    • Serve with dipping hot sauce.

    Notes

    • The best way to cook cornmeal is to first of all boil the water alone and add the cornmeal in intervals while vigorously stirring. Alternatively, you can add both the water and cornmeal to a saucepan and turn on medium until to thickens.
    • The key to avoiding lumps is to stir, stir and stir some more until the cornmeal actually dissolves and thickens. If you aren't capable of mixing while slowly (very important) stirring in the cornmeal first, then adding everything to the pan will probably work in your favour.
    • My choice of seasoning is garlic, thyme, pink salt and parsley.However, you can use any other herbs/spices if you wish.
    • Use a long tray like a swiss roll tray to pour the funchi into. My swiss roll tin to house the funchi are the dimensions of 39 x 24 x 2cm H
    • The fries will set as it moulds and cools in the tray which takes roughly an hour. Then cut in a horizontal line to make fries. The size is dependant on whether you want thin fries or more chunky chips.

    Nutrition

    Calories: 480kcal | Carbohydrates: 62g | Protein: 8g | Fat: 22g | Saturated Fat: 5g | Sodium: 566mg | Potassium: 256mg | Fiber: 8g | Sugar: 1g | Calcium: 29mg | Iron: 3mg
    Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!
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    About Charla

    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

    Reader Interactions

    Comments

    1. Diane

      September 18, 2018 at 7:58 pm

      5 stars
      I appreciate your great recipes! I know you work very hard to explain everything in detail. Your website rocks!

      Reply
      • Charla

        September 18, 2018 at 8:18 pm

        Aww thank you for the love Diane. I do try!!

        Reply
    2. Helen at the Lazy Gastronome

      September 17, 2018 at 10:16 pm

      So glad you joined our party!! These fries are amazing - hope to see you next week too!

      Reply
    3. Emily

      September 17, 2018 at 9:55 pm

      These look wonderful--What a delicious change from regular fries!

      Reply
      • Charla

        September 18, 2018 at 8:18 pm

        Thank you! Definitely a great alternative to regular fries.

        Reply
    4. sheenam | thetwincookinproject.net

      September 17, 2018 at 4:37 pm

      They look so yummy!!!!

      Reply
      • Charla

        September 17, 2018 at 9:22 pm

        Thank you Sheenam.

        Reply
    5. Aimee Mendes

      September 15, 2018 at 8:11 pm

      Thank you, Charla, these sound delicious! I can't wait to try the recipe and will be sure to seek funchi out next time I'm in the ABC's!

      Reply
      • Charla

        September 15, 2018 at 8:13 pm

        Hi Aimee. Thank you! I hope you enjoy it as much as we do.

        Reply

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    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes. Learn more about me

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