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Canjica green corn or Curau
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
10 servings
Socorro Viana
@delciadomeumaranhao- Ingredients
- Recipe
- Corn8 unit(s)
- Unsweetened Shredded Coconut1 tablespoon
- Salt to taste
- Sugar to taste
- Cinnamon to taste
- Water1 l
- Take the corn cobs, remove all the kernels with a knife, do not touch the cob when removing the kernels, as it can give a different flavor.
- After cutting all the ears, put the grains in the blender and beat with the water.
- Sift in a pan, then throw the bagasse away or (it's up to you as some people use a little bagasse to give it an extra taste).
- Put together the sugar, salt and grated coconut.
- Bring to a simmer, stirring constantly, until thickened.
- After thickening, keep stirring for approximately 30 minutes, over a very low heat, until the time has come.
- Then pour into a large refractory or into small pots for sale, it's up to you, sprinkle with cinnamon (optional) and serve hot or cold.
- A very basic recipe and you get the taste of green corn in hominy or curau.
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