1 ingredients:
1 tbsp oil
2 clove garlic, minced (2 tsp)
1 small onion, finely chopped (about 1/4 cu, p)
2 cup cold water (to 3 cups)
1 salt & fresh ground black pepper
1/2 cup fine (stone ground) cornmeal
A Recipe for
Angu (Cornmeal Mush)
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
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This Recipe for Angu (Cornmeal Mush) is one of thousands in the Recipes-to-go Bread Cookbook.
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
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Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
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This is a recipe for Angu (Cornmeal Mush) from the recipe cookbook of Recipes-to-go (Bread)
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Food Tip |
Never eat more than you can lift. |
| Miss Piggy |
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It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
There is a lot more juice in grapefruit than meets the eye. |
| Author Unknown |
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.
From: Sallie Austin
Serves: 6
Angu (Cornmeal Mush) Recipe brought to you by Recipes To-Go