Real African Dishes: [MC-AllEthnic-Recipes] Brazilian Cornmeal Mush - Angu ; 27g Carbohydrate; 3g Dietary Fiber

Monday, June 7, 2010

[MC-AllEthnic-Recipes] Brazilian Cornmeal Mush - Angu ; 27g Carbohydrate; 3g Dietary Fiber

* Exported from MasterCook *

Brazilian Cornmeal Mush - Angu

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 25%) Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 onion -- finely chopped
2 garlic cloves -- minced
1 bird peppers -- or other hot chili, seeded and minced
1 poblano pepper -- cored, seeded, very finely chopped OR 1/2 green bell pepper
1/2 red bell pepper -- cored, seeded, very finely chopped
2 cups vegetable stock -- or water
9 tablespoons fine cornmeal -- (1/2 cup plus 1 tablespoon)
salt and freshly ground black pepper
1 tablespoon cilantro

Heat the oil in a large nonstick saucepan. Cook the onion, garlic,
chilies, and pepper over medium heat until soft but not brown, 3 to 4
minutes. Add the vegetable stock and bring to a boil.

Add the cornmeal in a thin stream through your fingers, whisking
vigorously to prevent lumps. Bring the mixture to a boil, then reduce the
heat and simmer for 4 to 5 minutes, stirring often. The mixture should be
the consistency of soft ice cream. If too thick, whisk in a little more
stock. Stir in the cilantro and correct the seasoning, adding salt and
pepper to taste.

Serve 4 to 6

AuthorNote: Angu (pronounced aing-GOO) is a sort of polenta, one the many
starchy side dishes one finds in Brazil. For the best results, use a fine
stone-ground cornmeal. A bird pepper is a tiny, fiery chili found in
African, Asian, and Indian markets. Any hot chili will do, though.

For a pretty presentation, spoon the angu into a tube pan or other
fancifully shaped mold oiled with spray oil and let stand for 5 minutes.
Invert the mold onto a platter.

Cuisine:
"Latin American/Hispanic"
Source:
"High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995."
S(Formatted by Chupa Babi):
"June 2010"
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Per Serving (excluding unknown items): 165 Calories; 5g Fat (24.6%
calories from fat); 4g Protein; 27g Carbohydrate; 3g Dietary Fiber; 1mg
Cholesterol; 654mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1
Vegetable; 1 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 435 0 0