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Recipe Name: Angu (cornmeal Mush) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

1 Tablespoon(s) Oil
2 Clove garlic, minced 2 tsp
1 Onion, finely chopped about
1/4 cup
2 Cup(s) Cold water, to 3 cups
Salt & fresh ground black, Salt & fresh ground black
1/2 Cup(s) Fine, stone ground cornmeal
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 CastroBrazilian cook, cookbook author. From:
Sallie Austin File

Nutrition (calculated from recipe ingredients)
Calories: 103
Calories From Fat: 23
Total Fat: 2.7g
Cholesterol: 0mg
Sodium: 136.5mg
Potassium: 226.3mg
Carbohydrates: 15.1g
Fiber: 5.2g
Sugar: <1g
Protein: 5.3g

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