Angú

Angú

Ingredients

• 2 cups fine cornmeal (stone ground)
• 5 cups water
• 1 cube beef bouillon
• 2 tbsp oil

Procedures

1. Whisk together cornmeal and 1 cup cool tap water.
2. Set aside.
3. Bring 4 cups of water to full boil in a saucepan, add oil and beef bouillon.
4. Pour the cornmeal batter into boiling water and stir until thickened, about 50 minutes.
5. Stir with a wood spoon.
6. If you stop stirring the angú create hot bubble splashes that can burn you.
7. Cook less time if you’d like a past consistency angú and serve hot.
8. If you’d like a shaped angú, cook the whole 50 minutes and pour in a bundt or fluted tube pan.
9. Wait angú to cool before releasing in a serving plate.