Heat the oil in a large saucepan.

Cook the garlic and onion over medium heat for 2 to 3 minutes, until softened but not browned.

Add 2 cups of water and bring to a rapid boil.

Gradually add the cornmeal in a thin stream through your fingers, stirring vigorously to prevent lumps.

The mixture should thicken to the consistency of choux pastry or soft ice cream.

If the mixture becomes too thick, make a hole in the angu with a wooden spoon and stir in a little cool water.

Reduce the heat to low and gently simmer for 3 to 4 minutes.

Season with salt and pepper to taste.

Serve immediately.