Angú

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.