Continental Recipe

How To Prepare Brazilian Pamonha

2 Mins read

How To Prepare Brazilian Pamonha

Similar to Mexican tamales, pamonha is a traditional Brazilian dish made with fresh corn. The dough, or more precisely the paste, is made out of grated and juiced corn. It is tightly wrapped in fresh corn husks and cooked in boiling water. Depending on the ingredients, pamonhas can be either sweet or savory.

The savory varieties are usually prepared plain or made with chopped meat, sausages, or cheese. The sweet version of pamonhas is often made by incorporating coconut milk or coconut pulp in the dough. 




4 cups fresh, sweet corn kernels (about 6-7 ears of corn)

¼ cup masa harina

5 oz unsweetened coconut milk

1 ¼ cup white sugar

½ tsp salt

4 oz grated sweetened coconut

2 tbsp melted butter

Corn husks for wrapping

Corn straw or kitchen twine for tying




Peel the husks from your corn. Rinse the larger leaves and put them in a saucepan. Cover the husks with water and bring the pan to a boil. Cook for three minutes, then remove the pan from the heat and set it aside.

Slice off corn kernels with a sharp knife. 

When you have enough corn kernels, place them in a blender with the coconut milk and blend until a smooth liquid forms. Add the sugar, salt, butter, grated coconut, and masa and blend until smooth. 

At this point, the mixture should be sticky, but malleable. If your mixture is too liquid, add a little more masa. If it is too tough, add a little more coconut milk. 

Put a blanched corn husk with the glossy side up onto the counter. The wide end should be facing away from you.

Spread about ¼ cup along the top half of the corn husk. A good method is to scoop the amount you want using a spoon, then put a layer of plastic wrap over the dough and press it down using your fingers.

Fold one long side of the husk over the dough, then the other long side. Finally, bring the bottom half up to form a pouch. Secure with corn straw or twine.

Continue this process until you have used all of your dough.

Put your pamonhas in a large saucepan and cover with water. Bring to a boil then reduce the heat to medium-high. Simmer for about 45 minutes, or until the husks begin to take on a yellowish appearance.

Remove the pamonha from the water and let them cool slightly before serving. 





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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