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
Recipes as a concept can be tracked far back into distant history, in fact as far as the early Egyptians, and possibly even further than that. In practice though, these, early cook books were just basic pictorial recipes for preparing food.
Fascinatingly, the most ancient recipe found, according to Professor Solomon Katz, are a few clay tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. As we move into The time of the roman empire 25BC a man called Apicius created a few documents showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the early Romans used a wide range of herbs and spices, including some that we all recognise like basil, rue and dill. As our culinary historical trip moves on a few more years we have two books which date from the 14th Century ; a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these books are not about the curry that is served today, but rather accounts of the types of food prepared by the cooks of the rich and wealthy people of that time. In the fifteenth century, knights returning from the crusades brought us many new spices and herbs from the Middle-East, such as parsley and basil. The introduction of these new tastes caused an increase in manuscripts on food, the majority of which still exist in private cookery archives. Over the following few hundred years, the rich families of Wesstern Europe strove to lay on the most exotic banquets, and as a result cooks and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to assembling, verifying, and writing down recipes to help cooks of their time. By the arrival of the 20th century, cooking publications are starting to become popular mostly due to increased literacy, people having more free time and being a little richer. The introduction of television brings us celebrity TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Angu De Milho Corn Angu recipe.
