| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Brazilian |
Cereal, Brazil |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 2 |
|
Clove garlic, minced (2 tsp) |
| 1 |
sm |
Onion, finely chopped (about 1/4 cup) |
| 2 |
c |
Cold water (to 3 cups) |
|
|
Salt & fresh ground black pepper |
| 1/2 |
c |
Fine (stone ground) cornmeal |
INSTRUCTIONS
INGREDIENTS:
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip
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