Public Address | Cafe | Feed: World of Food 6: Angola – Funge https://publicaddress.net/system/cafe/ en-us Copyright (c) 2026 Public Address st ephen https://publicaddress.net/system/cafe/feed-world-of-food-6-angola-funge/?p=379209#post379209 https://publicaddress.net/system/cafe/feed-world-of-food-6-angola-funge/?p=379209#post379209 Tue, 29 May 2018 21:34:12 +1200 Soon Lee https://publicaddress.net/system/cafe/feed-world-of-food-6-angola-funge/?p=379208#post379208 https://publicaddress.net/system/cafe/feed-world-of-food-6-angola-funge/?p=379208#post379208 Wrote a comment that got swallowed by the site which basically said that texture is an important component of food which isn't as appreciated.

And that it's a personal preference sort of thing. Using the example of rice congee a.k.a. rice porridge which is a comfort for me & most definitely…

]]> Tue, 29 May 2018 21:01:07 +1200 Amberleigh Jack https://publicaddress.net/system/cafe/feed-world-of-food-6-angola-funge/?p=379173#post379173 https://publicaddress.net/system/cafe/feed-world-of-food-6-angola-funge/?p=379173#post379173 Tue, 29 May 2018 09:12:29 +1200 Soon Lee https://publicaddress.net/system/cafe/feed-world-of-food-6-angola-funge/?p=379172#post379172 https://publicaddress.net/system/cafe/feed-world-of-food-6-angola-funge/?p=379172#post379172 Thank you for sharing.

I've had cassava (in Malaysia it's called tapioca), but never like this. In savoury dishes it can be used as a thickening agent, but mostly I've had it as sago, or in cakes like this one.

Cooked up with just water, it's a gluey flavourless paste.…

]]> Mon, 28 May 2018 19:47:12 +1200 Public Address https://publicaddress.net/system/cafe/feed-world-of-food-6-angola-funge/?p=379171#post379171 https://publicaddress.net/system/cafe/feed-world-of-food-6-angola-funge/?p=379171#post379171 Discussion from blog post.

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