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SideAruba dish

Funchi

Aruba's everyday cornmeal staple

Total time25 min
Serves4
DifficultyEasy
SpiceMild
Vegetarian
Meal type
Side
Region
Aruba
Prep time
10 min
Cook time
15 min
The dish

Funchi

Funchi is the cornmeal staple at the heart of Aruban cooking, the island's answer to polenta and the side that turns up beside almost every stew and fish plate. Cornmeal is whisked into salted water (and sometimes a little butter) and stirred hard over the heat until it thickens and pulls away from the pot, then shaped into a firm block or mound. Plain funchi is mild and slightly nutty, a neutral base whose job is to soak up the sauce of whatever it accompanies.

There is also a beloved second life for it. Once the funchi has set firm, it can be sliced and pan-fried or grilled into crisp golden sticks, sometimes called funchi fries, which are eaten as a snack or a side in their own right. The contrast of a crunchy exterior and a soft centre makes fried funchi a favourite, and it shows up everywhere from home kitchens to casual eateries.

What it goes with

Funchi is the classic partner to kabritu stoba and to the island's fresh catch of the day. Where there is a saucy local dish, there is usually funchi alongside.

  • Plain funchi is naturally vegetarian and gluten-free, made from just cornmeal, water, and salt.
  • Ask for it pan-fried if you want the crisp version as a snack.

You will meet funchi on nearly every local plate in Oranjestad, so think of it as the foundation the rest of the meal is built on.

What goes in

Key ingredients

cornmealwatersaltbutter
Make it at home

How to make Funchi

  1. 1

    Bring salted water to a boil in a heavy pot with a knob of butter.

  2. 2

    Gradually whisk in fine cornmeal in a steady stream to prevent lumps.

  3. 3

    Switch to a sturdy wooden spoon once the mixture thickens.

  4. 4

    Stir constantly over medium heat until the funchi is thick and pulls cleanly away from the sides of the pot, about 10 minutes.

  5. 5

    Tip the hot mixture into a greased bowl or mould and smooth the top.

  6. 6

    Let it cool and set into a firm block, about 15 minutes, then serve warm as a soft side.

  7. 7

    For fried funchi, cool the block completely, slice into sticks, and pan-fry or grill over medium heat until golden and crisp on the outside, about 3 minutes per side.

A home-style reference method; every family and kitchen has its own version.

Good to know

Funchi questions

What is funchi?

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Funchi is Aruba's cornmeal staple, the island's version of polenta. Cornmeal is whisked into salted water and stirred hard over the heat until thick, then shaped into a firm block. It is the go-to starch served beside the island's stews and fish.

What does funchi taste like?

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Plain funchi is mild and slightly nutty, with a firm texture. It is fairly neutral by design, acting as a base that soaks up the sauce of whatever it accompanies. Pan-fried funchi adds a crisp golden crust and a soft centre, which gives it more character as a snack.

Is funchi vegetarian and gluten-free?

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Plain funchi is naturally both. It is made from just cornmeal, water, and salt (sometimes with a little butter), with no wheat, so it suits vegetarian and gluten-free diets, though it is worth confirming no meat stock or butter was used if that matters to you.

What is funchi served with?

+
Funchi is the classic partner to kabritu stoba and to the island's fresh catch of the day. Where there is a saucy local dish, there is usually funchi alongside.
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