Nobody makes gufong (also known as fungine) like Auntie Laura. I remember going to her house as a child and smiling upon her freshly fried gufong. For holidays or special occasions, her gufong would be the most sought after Cape Verdean dish. Before Auntie Laura’s Alzheimers got really bad, she taught her daughter and nieces how to make it. We actually filmed the process. I’ll have to dig up that old tape!
Recently, I made gufong with my Nana (Laura’s sister-in-law), Shirley (Nana’s god daughter) and sister in my Nana’s kitchen. We don’t really believe in keeping a family recipe a secret, so please feel free to try it on your own. Just thank our Auntie Laura, one of the sweetest aunts I’ve ever known.
Put in small pot:
1 ½ cup of sugar
1 cup of boiling water with a pinch of salt
Add water and sugar mixture onto stove and stir til smooth.
In a medium-large bowl:
Add enough water to one cup of cornmeal to make paste.
Pour the water/sugar mixture from stove.
Add 2- 3 mashed over ripe bananas and mix by hand until smooth.
Add 2 cups of Bisquick and 2 cups of sifted flour, gradually.
Add flour until consistency of bread dough.
Roll into sticks and fry on either side in vegetable or canola oil until golden brown. (Make sure heat is not too hot or else it will brown the outside, but not the inside!)
Place on paper towels and store in sealed plastic bags or containers after cool, so they stay soft.
This recipe makes about sixty gufong. My Auntie Laura used to freeze the dough and make fresh gufong often… Nana just told me this.