Learn how to make delicious funchi fries aka funchi hasa
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
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.