PirĂŁo de Milho (Angolan Cornmeal Porridge)
PirĂŁo de Milho is a staple Angolan side dish made from cornmeal, creating a smooth, thick porridge. It's typically served with flavorful stews and sauces, acting as a comforting and filling accompaniment.
🧂 Ingredients
- 300 g Cornmeal (fubá)
- 1 liter Water
- 1/2 tsp Salt(optional, as it often accompanies salted dishes)
- 1 tbsp Olive oil(optional, for richness)
👨‍🍳 Instructions
- 1
In a medium saucepan, bring the water to a rolling boil. If using, add the salt and olive oil.
- 2
In a separate bowl, whisk the cornmeal with a small amount of cold water to form a smooth paste, ensuring there are no lumps.
- 3
Gradually pour the cornmeal paste into the boiling water, whisking continuously to prevent lumps from forming.
- 4
Reduce the heat to low and continue to cook, stirring constantly with a wooden spoon, for about 10-15 minutes, or until the pirĂŁo thickens to a smooth, porridge-like consistency.
- 5
Serve hot as a side dish with stews, grilled meats, or fish.
đź’ˇ Pro Tips
- âś“Stirring constantly is key to achieving a smooth pirĂŁo without lumps.
- âś“The consistency can be adjusted by adding more water for a thinner pirĂŁo or cooking longer for a thicker one.
- âś“Traditionally, pirĂŁo is not salted in Angola as it often accompanies salted dried fish.
🔄 Variations
- Some recipes use a mix of cornmeal and cassava flour for a different texture.
- Can be made with chicken or fish broth instead of water for added flavor.