Brazilian Angú Recipe with Cornmeal, Beef Bouillon, and Oil


Brazilian Angú Recipe with Cornmeal, Beef Bouillon, and Oil
Region / culture: Brazil | Preparation time: 10 minutes | Cooking time: 50 minutes | Servings: 6



Angú is a traditional Brazilian dish that is simple, yet rich in flavor and history. It is a type of cornmeal porridge that has been enjoyed for generations, particularly in the state of Minas Gerais. This dish is known for its versatility and can be served as a side dish or as a base for more elaborate recipes. The basic ingredients include fine stone-ground cornmeal, water, beef bouillon, and oil, making it an accessible and comforting dish for many.


The origins of Angú trace back to the indigenous peoples of Brazil, who were the first to cultivate and cook with corn. Over time, as the Portuguese colonized Brazil, the recipe evolved, incorporating European cooking techniques and ingredients such as beef bouillon. Angú became a staple in the Brazilian diet, especially among the working class and in rural areas, due to its affordability and the ease of sourcing its ingredients. Today, it remains a beloved dish, symbolizing the rich cultural melting pot of Brazilian cuisine.


How to prepare

  1. Whisk together 1 cup of cornmeal and 1 cup of cool tap water.
  2. Set aside.
  3. Bring 4 cups of water to a full boil in a saucepan, then add oil and beef bouillon.
  4. Pour the cornmeal batter into the boiling water and stir until thickened, which should take about 50 minutes.
  5. Stir the mixture using a wooden spoon.
  6. Be careful as the angú can create hot bubble splashes that may burn you if you stop stirring.
  7. If you prefer a more pasty consistency for the angú, cook it for a shorter time and serve it hot.
  8. If you'd like a shaped angú, cook it for the full 50 minutes and pour it into a bundt or fluted tube pan.
  9. Allow the angú to cool before releasing it onto a serving plate.


  • There are several ways to vary the basic Angú recipe:
  • For a vegetarian version, substitute the beef bouillon with vegetable broth.
  • Add grated cheese or coconut milk for a richer flavor.
  • Incorporate herbs or spices such as cilantro, parsley, or cumin for added depth.

Cooking Tips & Tricks

To achieve the perfect consistency and flavor of Angú, consider the following tips:

- Use fine stone-ground cornmeal for a smoother texture.

- Whisk the cornmeal with cool water before adding it to the boiling mixture to prevent lumps.

- Constant stirring is crucial to avoid the mixture from sticking to the bottom of the pan and to prevent it from forming unwanted lumps.

- Adjust the cooking time based on your preferred consistency; less time for a softer porridge and more time for a firmer, moldable texture.

Serving Suggestions

Angú can be served hot as a creamy porridge or cooled and molded for a firmer texture. It pairs well with a variety of dishes, including braised meats, sautéed vegetables, or as a base for a hearty stew.

Cooking Techniques

The key technique in preparing Angú is the constant stirring over medium heat, which ensures a smooth and even texture. For a firmer Angú that can be molded, cooking for the full 50 minutes is recommended.

Ingredient Substitutions

Chicken or vegetable bouillon can be used in place of beef bouillon.

- For a different grain texture, polenta or finely ground maize can substitute for stone-ground cornmeal.

Make Ahead Tips

Angú can be made ahead and stored in the refrigerator for up to 3 days. To reheat, simply add a little water or broth and warm it over low heat, stirring until it reaches the desired consistency.

Presentation Ideas

For an elegant presentation, mold the Angú in a bundt pan and invert it onto a serving platter. Garnish with fresh herbs or a drizzle of olive oil.

Pairing Recommendations

Angú pairs beautifully with robust, flavorful dishes such as feijoada (Brazilian black bean stew), braised pork, or sautéed greens. Its mild flavor makes it a versatile accompaniment to many meals.

Storage and Reheating Instructions

Store leftover Angú in an airtight container in the refrigerator. To reheat, add a bit of water or broth and warm it on the stove over low heat, stirring until heated through.

Nutrition Information

Calories per serving

Each serving of Angú contains approximately 150 calories, making it a relatively low-calorie option for a side dish or a base for more calorie-dense toppings.


A serving of Angú is primarily a source of carbohydrates, with each serving containing approximately 30 grams of carbs. The cornmeal used in Angú is a good source of energy, making it an ideal dish for starting the day or refueling after physical activity.


Angú is low in fats, with each serving containing about 5 grams, primarily from the oil used in cooking. Opting for healthier oil options, such as olive oil, can make this dish an integral part of a balanced diet.


While Angú itself is not high in protein, containing about 3 grams per serving, it can be paired with protein-rich foods such as meats, beans, or cheese to create a more balanced meal.

Vitamins and minerals

Cornmeal is a good source of several vitamins and minerals, including B vitamins, which are essential for energy metabolism, and minerals such as magnesium and phosphorus, important for bone health.


Angú is naturally gluten-free, making it a suitable option for individuals with gluten sensitivities or celiac disease. However, it's important to check the labels of the cornmeal and beef bouillon for any added ingredients that may contain allergens.


Overall, Angú is a nutritious dish that provides carbohydrates for energy, is low in fats, and can be paired with other foods to increase its protein content. It also offers a range of vitamins and minerals beneficial for health.


Angú is a traditional Brazilian dish that offers simplicity, nutrition, and versatility. With its rich history and easy adaptability to various dietary needs and flavor preferences, Angú is a testament to the enduring appeal of comfort food across cultures. Whether served as a side dish or as the foundation of a meal, Angú is a delightful way to explore Brazilian cuisine.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Angú. It was many years ago, when I was just a young girl growing up in a small village in Portugal. My grandmother, who was an excellent cook, had been teaching me the art of cooking since I was old enough to hold a spoon. She would always tell me that the secret to a delicious meal was not just in the ingredients, but in the love and care you put into preparing it.

One day, as I was helping my grandmother in the kitchen, she suddenly stopped what she was doing and pulled out an old, faded recipe book from a dusty shelf. She flipped through the pages until she found the recipe for Angú, a traditional Portuguese dish that she had learned from her own mother. As she read through the ingredients and instructions, I could see the excitement in her eyes.

"This recipe has been in our family for generations," she said, a hint of nostalgia in her voice. "It's a simple dish, but it's one of my favorites. Let me show you how to make it."

And so, my grandmother began to teach me the intricacies of making Angú. The key, she told me, was in the quality of the cornmeal. It had to be finely ground and of the highest quality to ensure a smooth and creamy texture. She also stressed the importance of slowly cooking the mixture over low heat, stirring constantly to prevent lumps from forming.

As we worked together in the kitchen, my grandmother shared stories of her own childhood and the times when she would help her mother prepare Angú for the family. She told me about the simple pleasures of sitting down to a steaming bowl of the creamy cornmeal porridge, topped with a generous dollop of butter and a sprinkle of cinnamon.

I listened intently, absorbing every detail and technique she shared with me. I could feel the connection to my heritage and the generations of women who had lovingly prepared this dish before me. It was a moment of pure joy and bonding between grandmother and granddaughter, a passing down of tradition and culture through the simple act of cooking.

After hours of stirring and simmering, the Angú was finally ready. My grandmother ladled it into bowls and we sat down at the kitchen table to enjoy our creation. The warm, comforting aroma filled the room, bringing back memories of childhood and family gatherings.

As I took my first bite of the creamy cornmeal porridge, I was transported back in time to a simpler era, where the love and care put into a meal were just as important as the taste itself. The flavors danced on my tongue, a perfect balance of sweetness and warmth that made me feel like I was wrapped in a cozy blanket of nostalgia.

From that day on, Angú became a staple in our household, a dish that I would continue to make for my own family and friends. Each time I prepared it, I would think back to that special moment in the kitchen with my grandmother, and I would feel her presence beside me, guiding me through the steps and sharing in the joy of creating something delicious and meaningful.

And so, this recipe for Angú became more than just a dish for me. It became a symbol of tradition, love, and connection to my roots. It reminded me of the simple pleasures of life and the importance of passing down family recipes from one generation to the next. And for that, I will always be grateful to my grandmother, who taught me not just how to cook, but how to love and cherish the food that nourishes both body and soul.


| Brazilian Recipes | Brazilian Snacks | Cornmeal Recipes |

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