Angú
Ingredients
Directions
Prepare the batter
Whisk together cornmeal and 1 cup cool tap water. Set aside.
Cook the angu
Bring 4 cups of water to a full boil in a saucepan, add oil and beef bouillon.
Pour the cornmeal batter into the boiling water and stir until thickened, about 50 minutes.
Stir with a wooden spoon; if you stop stirring, the angu creates hot bubble splashes that can burn you.
Cook less time if you'd like a past consistency angu and serve hot.
Shape and serve
If you'd like a shaped angu, cook the whole 50 minutes and pour into a bundt or fluted tube pan.
Wait for the angu to cool before releasing it onto a serving plate.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Fine cornmeal
- Its starch swells and thickens with heat, forming the porridge's body.
- Oil
- Adds fat for a smoother, richer mouthfeel in the finished porridge.
- Beef bouillon
- Seasons the cooking water with savory, salty beef flavor.
The step that matters
Keep stirring while the angu thickens. Cornmeal starch settles and scorches on the pot bottom if left still, and the thickening mass bubbles up hot. Constant stirring keeps heat even and the starch dispersed, giving a smooth, unburnt texture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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