Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cereal Brazil
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Oil
2 cl Garlic -- minced (2 ts)
1 sm Onion -- finely chopped (1 c)
2 c Water, cold; up to 3 c
Salt & fresh ground pepper
1/2 c Cornmeal, fine, stone ground
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.
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?
Servings: 6 to 8
Recipe by Belita de Castro, Brazilian cook, cookbook author.
