Continental Recipe

How To Prepare Brazilian Canjica

1 Mins read

How To Prepare Brazilian Canjica

Canjica or mugunzá is a sweet Brazilian dish made with dry white maize kernels. It is usually cooked in milk and resembles a pudding or a porridge. Traditionally, Brazilians spice it with cinnamon and grated coconut, and occasionally, with condensed or coconut milk.

Even though the dish is popular and commonly eaten in all parts of Brazil, it is known under two different names. In the north of Brazil it is usually called mugunzá, and in the south, it is known under the name canjica

 

 

RECIPE INGREDIENTS

5 cups of water

500 g package of white hominy corn

1/2 cup sugar

2 cups of milk

1 14 oz can of sweet condensed milk

1 cinnamon stick

3 cloves

1 whole vanilla bean or 1-2 tsp of vanilla bean extract

1 cup of dehydrated unsweetened, shredded coconut

1 13 oz can of coconut milk

a pinch of nutmeg

 

 

DIRECTIONS ON HOW TO PREPARE BRAZILIAN CANJICA

Wash the corn using a strainer until the water runs clear, then let it drain for a few minutes.

Add the washed corn to an instant pot, or pressure cooker, and add all 5 cups of water. Cover and cook on manual for 40 mins.

While the corn is cooking, hydrate the shredded coconut – In a medium bowl add the coconut, the milk, the condensed milk, the sugar, the coconut milk and the spices.

When the corn is cooked, safely release the pressure and open the pan.

Add the milk-coconut mixture to the cooked corn and cook on sauté mode (open) for 10-15 mins.

Serve with some cinnamon or with toasted coconut (optional).

 

HERE ARE MORE RECIPES

BRAZILIAN X-TUDO

BRAZILIAN QUINDIM RECIPE

 

Labour not for the meat which perisheth, but for that meat which endureth unto everlasting life, which the Son of man shall give unto you: for him hath God the Father sealed.kjv 

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