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Mungunzá or Canjica
🇧🇷Brazil
•View in original language
(Português)
45 min(s)
2 servings
Amanda Caroline
@amandafcaroline- Ingredients
- Recipe
- Corn for mungunzá or hominy1/2 cup
- Grated cologne (fresh or dried)25 g
- Sugar100 g
- Coconut milk50 ml
- Cinnamon stick1 unit(s)
- Cloves4 unit(s)
- Cinnamon powder to taste
- Start by hydrating the corn in water overnight, so that it is very soft and it is easier and faster to prepare this sweet. Or soak for at least 2 hours. After the indicated time, rinse the corn and drain. Cook the mugunzá corn in the pressure cooker with 2 liters of filtered water, the cloves and the cinnamon stick for 45 minutes after getting pressure. After this time, drain the water from the cooking of the hominy and add the milk, coconut milk, coconut and sugar in the pan. Return to the fire, stirring occasionally, until it thickens so that the mungunzá broth is very creamy. Tip: when the munzungá starts to thicken, do not stop stirring, to prevent it from burning at the bottom. After that it's ready, simple as that! Serve warm or cold, sprinkled with cinnamon, and enjoy this corn dessert. Enjoy your food!
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