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  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.