Angu (Cornmeal Mush) Recipe

Ingredients

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


Directions

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


Servings: 6 servings

 

 

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The History of Recipes

Recipes as a concept can be observed way back into the far past, in fact as far into history as pharonic Egypt, and possibly even further than that. In practice though, these, early records were just simple pictorial instructions for preparing food.

Progressing into The time of the roman empire around 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes enjoyed by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the Roman cooks made use of many different herbs and spices, including a few that are still present in modern kitchens like basil, mint and parsley.

In the 15th century, knights returning from the crusades brought back a variety of foods and spices from middle-east cuisine, such as parsley, basil and rosemary. The introduction of these new tastes caused an outbreak in books on cookery, the majority of which are kept safe in private collections.

When we get to the 1900s, cooking books are greatly in demand as a result of higher levels of literacy, people having more spare time and being a little richer.

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