Canjica from Northeast Brazil
Canjica is a traditional dish from Northeast Brazil, especially in the state of Pernambuco. It is a creamy pudding made with green corn, milk, sugar, and cinnamon, and is typically served hot or cold as a dessert or snack.
In Pernambuco, canjica is a very popular food and can be found on various occasions, such as June festivals, religious celebrations, and even in everyday life. The traditional Pernambucan recipe uses fresh green corn, coconut milk, sugar, and cinnamon powder, and is cooked over low heat for some time to allow the corn to become very soft and creamy.
Canjica is also rich in nutrients, such as vitamins A, B, and C, as well as minerals like phosphorus and potassium. It is a great option for those looking for a tasty and nutritious dessert.
Ingredients
- 3 ears of corn
- 500 ml of milk
- 1/2 cup of sugar
- Cinnamon to taste
Instructions
- Husk and wash the corn ears.
- Using a knife, carefully remove the corn kernels from the cob, avoiding the cob itself.
- Blend the corn kernels and milk in a blender until smooth.
- Strain the mixture into a saucepan using a strainer or clean cloth.
- Turn the heat to medium and add the sugar.
- Stir constantly for 15 minutes, or until thickened.
- Transfer to a serving dish and sprinkle with cinnamon.
- Serve immediately or let cool.
Tips
- You can use canned or frozen corn kernels instead of fresh corn.
- If you want a smoother canjica, you can blend the mixture for a longer time.