Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute 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 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups fine cornmeal (stone ground)
- 5 cups water
- 1 cube beef bouillon
- 2 tbs oil
- =
Directions
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 angu create hot bubble splashes that can burn you.
Cook less time if you’d like a past consistency angu and serve hot.
If you’d like a shaped angu, cook the whole 50 minutes and pour in a bundt or fluted tube pan.
Wait angu to cool before releasing in a serving plate.