Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.