3 cup cold water
2 tsp salt
3/4 cup cornmeal
4 tsp butter
Directions
Place half of the water in a medium-size saucepan, add the salt, and
bring it to a boil over medium heat. Slowly mix the cornmeal into the
remaining water. Gradually pour that mixture into the boiling water,
stirring constantly. Add the butter and continue to stir constantly
until the angu turns into a thick porridge which will hold its shape.
Pour the angu into a well-buttered 6-cup mold. Let cool, then unmold.
Servings: 6 servings
Angu De Milho - Corn Angu Recipe brought to you by Recipe Ideas
Categories: Corn
The History of Recipes
Academics have proved the existance of recipes way back into history, at least as far into history as pharonic Egypt, and possibly even further than that. However, these, old cook books were just simple hieroglyphic instructions for meal preparation.
As our culinary historical trip moves on a few more years there were some recipe books which were published in the 14th Century - a book entitled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the spicy food that is popular today, but instead descriptions of the types of food on the menus of the rich and powerful of those days. By the arrival of the 20th century, cookery publications are in great demand, as a result of increased literacy, people having more free time and a general increase in wealth. |
We hope you enjoy this Angu De Milho Corn Angu recipe.
