SUPER CREMOUS hominy (Munguzá)

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SUPER CREMOUS hominy (Munguzá)

🇧🇷Brazil

•

View in original language

(Português)

90 min(s)

8 servings

Raquel Novais

@chefraquelnovais

Ingredients
Recipe

white corn hominy500 g
Water2 l
Condensed milk395 ml
Crystal sugar2/3 cup
Fresh grated coconut1 cup
Cinnamon powder1/2 tablespoon
Whole milk1.5 l
Salt1 coffee spoon
Roasted shelled peanuts1 cup

In the pressure cooker, add 2 liters of water and the hominy, when it starts to sizzle, lower the heat and mark 1 h.
While cooking, in another pan, add the sugar, cinnamon and coconut, and let it caramelize over medium heat, stirring constantly until golden. Add the milk (room temperature) to the burnt sugar and let it heat over medium heat until it starts to boil.
Add the already cooked hominy, with the cooking broth (it has starch and will help make the broth creamy) and stir well to mix, add a pinch of salt, condensed milk and let it boil. Grind the peanuts, without crumbling too much, use to finish when serving.
VEGANS AND LACTOSE INTOLERANTS: you can make it easy with plant-based milks. I suggest half and half chestnut milk (from Pará, cashew, almond or even oat) with coconut milk! Eliminate condensed milk (or use soy) and adjust sugar to taste. 😃

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Creamy canjica recipe by chef Raquel Novais

In addition to being a very practical recipe to prepare and easy to understand, this dish, also known as Mungunzá, is adored by most Brazilians, especially during the São João festivities. And the super chef Raqual Novais, the author of this delicious recipe above, is a former participant and semi-finalist of nothing less than Masterchef! She is a very talented cook and a lover of gastronomy, presenter of The Chef with Edu Guedes. On her page here on the platform, you can find practical recipes such as her Biro Biro Rice and emotional, "real food."

A little bit of the history of creamy canjica

This immensely famous dish from the June festivities and perfect for enjoying in colder seasons is typical of northeastern cuisine, but what many do not know is that creamy canjica came from other countries. Some claim that it originated from Asia and others that it has its derivation in India and not Brazil.

Despite this, there are many stories that the recipe for creamy canjica was indeed invented in our Brazil in colonial times by the African slaves brought to our land. It is also said that the Indians had the habit of consuming corn porridge similar to our sweet corn canjica.

Over time and with so many changes occurring in Brazilian cuisine, creamy canjica has been renewed and gained new ingredients in the original recipe, such as peanuts and coconut milk.

In addition to being savored by various people, creamy canjica is also used in religious rituals. Another curious and interesting fact about canjica is that due to the cultural diversity that Brazil shelters, in some places, it is named differently.

Citing the Northern and Northeastern regions, this type of dish is considered a porridge, and therefore, it is named Mungunzá. In the Southeast region, the name given to this dish with white corn cooked is traditionally canjica, although some call it creamy canjica and others call it white canjica - to differentiate from the canjiquinha with yellow corn, famous "canjiquinha". But, no matter what its name is, the fact is that creamy canjica will always be special and very tasty.