World Flavors Cookbook

Canjica (Mugunzá)

A warm, creamy sweet corn porridge made with white corn kernels, coconut milk, and aromatic spices like cinnamon and cloves.

Cuisine: Brazil

Ingredients

• 500g white hominy corn (canjica)
• 1L whole milk
• 400ml coconut milk
• 1 can condensed milk
• Cinnamon sticks and cloves
• Optional: ground peanuts or toasted coconut

Instructions

1. Soak the corn overnight. Boil in a pressure cooker until tender.
2. Add milk, coconut milk, condensed milk, and spices.
3. Simmer on low heat, stirring frequently, until the liquid is thick and creamy.
4. Serve warm with a sprinkle of cinnamon or peanuts.