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                           Angu (Cornmeal Mush)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cereal                           Brazil

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        INGREDIENTS:
   1      tbsp          Oil
   2                    Clove garlic -- minced (2 tsp)
   1      sm            Onion -- finely chopped (abou
                        cup)
   2      c             Cold water (to 3 cups)
                        Salt & fresh ground black -- pepper
     1/2  c             Fine (stone ground) cornmeal

Servings: 6 to 8 Notes: Angu (pronounced "aing goo") is a sort of polenta, 
one of the many cooked starch pastes one finds in Brazil. For best 
results, use a fine, stone ground cornmeal.

 DIRECTIONS: Heat the oil in a large saucepan. Cook the garlic and onion 
over medium heat for 2 to 3 minutes or until soft but not brown. Add 2 
cups water and bring to a rapid boil.

 Add the cornmeal in a thin stream through your fingers, stirring 
vigorously to prevent lumps. The mixture should be the consistency of 
choux pastry or soft ice cream. If too thick, make a hole in the angu with 
a wooden spoon and stir in a little cold water. Reduce the heat to low and 
gently simmer for 3 to 4 minutes. Correct the seasoning and serve at once.

 Note: For a prettier presentation, the angu can be spooned into a thickly 
buttered tube pan and unmolded onto a platter. (Picture in magazine shows 
that a fluted tube pan was used, and the center of the unmolded angu was 
filled with flat leaf parsley- or cilantro? 
 Source: Yankee magazine, April 1991, recipe from Belita de Castro- 
Brazilian cook, cookbook author.


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