What is the main ingredient in traditional Brazilian dish Angu?

Fubá is the ground, dried corn that is known in English as cornmeal, and it is used to make delicious cakes and pastries among other things. Brazilians make much use of fubá in savory dishes. When fubá is mixed with water, with or without other ingredients, and then cooked it becomes angu - Brazil's polenta.

Angu is a word that derives from the Fon language of West Africa, where this word referred to a unseasoned yam porridge. The Portuguese began spreading corn cultivation on the African coast in the 16th century, starting in the Congo basin; so this is another example of a dish that was carried over by african slaves. The word “Angu” was initially used in Brazil for porridges made with either cassava or cornmeal interchangeably, which were accompanied by beef or pork; and as time passed the word “Angu” came to designate only the porridge made with cornmeal, while the other popular brazilian porridge, made with cassava flour, became referred to only as pirão.