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
Angu (Cornmeal Mush) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Academics have proved the existance of recipes far back into antiquity, in fact as far back as pharonic Egypt, and potentially, even further back. Having said that, in the main part, these early cook books were just basic hieroglyphic instructions for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to historians are a few ancient tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. As we move into The time of the roman empire 25BC a man called Apicius assembled a few documents which described recipes cooked by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the chefs of Roman times used a good variety of herbs and spices, including a few that will be familiar to modern chefs like thyme, rue and parsley. In the fifteenth century, the Crusaders brought back many new foods, spices and herbs from Arab cuisine, including coriander, basil and rosemary. These new culinary innovations created a torrent in books on cooking, some of which are now in private collections. The introduction of television brought us celebrity TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes such as those found on our site. |
We hope you enjoy this Angu (Cornmeal Mush) recipe.
