Brazilian Cornmeal Porridge with Shrimp and Sausage
An authentic Brazilian recipe combining creamy cornmeal porridge (angu) topped with juicy shrimp, pan-fried sausage, and Brazilian collard greens, all drizzled with a rich tomato sauce made with palm oil.
🛒 Ingredients
4 servings
- 2 cups fine cornmeal (fubá)
- 4 1/4 cups water
- 1 teaspoon salt
- 10.6 oz peeled and deveined shrimp
- 2 tablespoons palm oil (dendê)
- 1 medium onion, chopped
- 2 ripe tomatoes, chopped
- 2 cloves garlic, minced
- 1 mild or hot pepper (optional)
- 3.5 oz cooked Calabresa sausage, sliced into rounds
- 1 cup thinly sliced Brazilian collard greens (couve)
- Farofa (optional, for serving)
Watch the original video
Watch on TikTokDirections
- 1
Bring the water to a boil with the salt. Gradually add the fine cornmeal, stirring constantly to prevent lumps. Cook over low heat, stirring until a creamy porridge (angu) forms. Keep warm.
- 2
Heat the palm oil in a skillet and sauté the onion and garlic until golden. Add the tomatoes and pepper, cook until a sauce forms.
- 3
Stir in the shrimp and cook for 3 to 5 minutes, just until tender.
- 4
In another skillet, sauté the sausage until well browned.
- 5
Quickly sauté the collard greens with a drizzle of oil and a pinch of salt.
- 6
Serve the angu on a plate, top with the shrimp sauce, add the sausage and collard greens on the side. Serve with farofa if desired.
💡 Chef's Tip
Use authentic palm oil (dendê) for the true Brazilian flavor. Do not overcook the shrimp. Farofa can be prepared in advance.
