Directions:
- Bring the stock to a boil over high heat, then reduce heat to medium-low. Pour the cornmeal into stock in a steady stream while stirring vigorously until thickened. Cook for 40 minutes, stirring often until very thick.
- Pour the funchi onto a cold, slightly wet plate, and spread evenly. Cover with another plate, and allow to set, about 30 minutes. Cut into 8 wedges like a pie to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 976.76 Kcal (4089 kJ) | ||
| Calories from fat | 501.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.68g | 86% | |
|---|---|---|---|
| Cholesterol | 319.41mg | 106% | |
| Sodium | 269.78mg | 11% | |
| Potassium | 845.83mg | 18% | |
| Total Carbs | 46.97g | 16% | |
| Sugars | 0.61g | 2% | |
| Dietary Fiber | 4.27g | 17% | |
| Protein | 68.76g | 138% | |
| Vitamin C | 10.6mg | 18% | |
| Iron | 5.4mg | 30% | |
| Calcium | 42.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 234.85 Kcal (983 kJ) | ||
| Calories from fat | 120.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.39g | 86% | |
|---|---|---|---|
| Cholesterol | 76.8mg | 106% | |
| Sodium | 64.87mg | 11% | |
| Potassium | 203.37mg | 18% | |
| Total Carbs | 11.29g | 16% | |
| Sugars | 0.15g | 2% | |
| Dietary Fiber | 1.03g | 17% | |
| Protein | 16.53g | 138% | |
| Vitamin C | 2.6mg | 18% | |
| Iron | 1.3mg | 30% | |
| Calcium | 10.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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