Go Back
+ servings

Funchi Fries

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


  • 2 cups of cornmeal
  • 5 cups of water
  • ½ cup of vegan cheese
  • 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


  • 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.


  • 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.


Calories: 480kcal | Carbohydrates: 62g | Protein: 8g | Fat: 22g | Saturated Fat: 5g | Sodium: 566mg | Potassium: 256mg | Fiber: 8g | Sugar: 1g | Calcium: 29mg | Iron: 3mg