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creamy munguzá

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creamy munguzá


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Tempo de preparo

30 min(s)


4 servings

Juliana Oliveira

  • Ingredients
  • Recipe
  • Half pct. yellow hominy corn250 g
  • Coconut milk200 ml
  • Sugar60 g
  • Boiling water400 ml
  • Cold water400 ml
  • Clove, cinnamon stick1 to taste
  • Salt1 to taste
  1. Overnight, soak the corn in boiling water and let it soak until the next day (this process will make the corn easier to cook)
  2. The next day, discard the corn water and transfer it to the pressure cooker, add the water, sugar and mix.
  3. Cover the pressure cooker and let it cook for 20 minutes after getting pressure.
  4. After the pressure comes out, uncover the pan, add the coconut milk, seasonings and a pinch of salt.
  5. Let it cook for 10 minutes on medium heat, then just serve and enjoy.

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