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
Experts have traced the existance of recipes back into the distant past, in truth as far as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, mostly, these ancient cook books were just primitive pictorial instructions for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to academics are a few ancient tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. During Roman times 25BC a man called Apicius assembled some documents which described recipes prepared by the Romans. In his works, he recounts how the meals were separated into hors d`oeuvres, entrees and dessert, a very modern way of dining. He also recounts how the early Romans used many spices and herbs, including some familiar names such as thyme, fennel and asafoetida. Closer to modern times, there are two interesting cookery books published in the 1300s - a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the indian food that we all know today, but instead accounts of the types of meals eaten by the upper classes of that time. In the fifteenth century, the Crusaders brought back many new foods and spices from Arab cuisine, including spices such as coriander, basil and rosemary. These new foods and tastes created an outbreak in recipe publications, the majority of which are now in private cookery archives. Like it or not, the introduction of television brought us celebrity chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everybody to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Angu (Cornmeal Mush) recipe.
