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

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.

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 (polenta) water and butter.

The water is boiled while the cornmeal is vigorously stirred in until it thickened 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 East 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 by this recipe from Caribbean spice girl.

I was initially skeptical about this recipe because I couldn’t fathom the idea of making cornmeal/polenta 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.

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 pf 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: Violite 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 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 flavour.
• 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 the dimensions 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 horizontal line and then cut into fries. The size is dependant on whether you want thin fries or more chunky chips.

Other Cornmeal based recipes you may like

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Funchi Fries

Learn how to make delicious oven baked fries made from cornmeal

5 from 1 vote

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
• 1/2 cup of vegan cheese
• 1/3 cup of dairy free butter
• 1 tsp of parsley
• 1 tsp of black pepper
• 1 tsp of dried thyme
• 1/2 tsp of garlic granules
• 1/2 tsp 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 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 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 flavour.
• 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 the dimensions 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 horizontal line and then cut into 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

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