Difference between revisions of "Angú"
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* 2 tbsp [[oil]] | * 2 tbsp [[oil]] | ||
| − | == | + | == Procedures == |
# Whisk together [[cornmeal]] and 1 cup cool tap [[water]]. | # Whisk together [[cornmeal]] and 1 cup cool tap [[water]]. | ||
# Set aside. | # Set aside. | ||
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# Wait angú to cool before releasing in a serving plate. | # Wait angú to cool before releasing in a serving plate. | ||
| − | [[Category:Brazilian | + | [[Category:Brazilian cuisine]] |
| + | [[Category:Snack Recipes]] | ||
[[Category:Cornmeal Recipes]] | [[Category:Cornmeal Recipes]] | ||
Latest revision as of 16:50, 15 July 2012
Ingredients
- 2 cups fine cornmeal (stone ground)
- 5 cups water
- 1 cube beef bouillon
- 2 tbsp oil
Procedures
- Whisk together cornmeal and 1 cup cool tap water.
- Set aside.
- Bring 4 cups of water to full boil in a saucepan, add oil and beef bouillon.
- Pour the cornmeal batter into boiling water and stir until thickened, about 50 minutes.
- Stir with a wood spoon.
- If you stop stirring the angú create hot bubble splashes that can burn you.
- Cook less time if you’d like a past consistency angú and serve hot.
- If you’d like a shaped angú, cook the whole 50 minutes and pour in a bundt or fluted tube pan.
- Wait angú to cool before releasing in a serving plate.
