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Canjica is a traditional Brazilian dessert that captures the essence of comfort food. Made from white hominy corn, slow cooked in milk, sugar, and spices, Canjica has a rich, creamy texture that makes it a favourite treat during festive occasions, particularly during Brazil’s June festivals, or Festas Juninas.
What Is Canjica?
Canjica is a Brazilian corn pudding made with hominy, a type of dried, hulled corn kernel that is boiled and simmered until it becomes tender. This soft, starchy base is then combined with milk, sugar, and spices like cinnamon and cloves to create a dessert that is both sweet and fragrant.
While the basic recipe is simple, many variations of Canjica exist, with some adding condensed milk, coconut milk, or even peanuts for extra richness and flavour.
This dish is typically served warm, making it especially popular during Brazil’s cooler months and at Festas Juninas, a celebration marking the start of the harvest season. Canjica is more than just a dessert, it’s a celebration of Brazil’s agricultural roots and its love for flavours that are both comforting and indulgent.
Ingredients and Taste
The core ingredients of Canjica are white hominy corn, milk, and sugar. The hominy is soaked and then cooked until it reaches a soft, chewy consistency, forming the base of the pudding. Milk is slowly stirred in, creating a creamy texture that coats the corn, while sugar adds just the right amount of sweetness. Spices like cinnamon and cloves are used to give the pudding its distinctive aromatic quality.
In some regional variations, condensed milk or coconut milk is added, making the dish even more luxurious and creamy. Others like to incorporate peanuts or shredded coconut for extra texture and flavour.
The result is a pudding that is thick, sweet, and wonderfully spiced, with the corn providing a soft bite that contrasts nicely with the smoothness of the milk. The taste is a delightful combination of warmth from the spices, richness from the milk, and the subtle sweetness of the corn. It’s the kind of dessert that feels comforting and familiar with every bite.
A Taste of History
Canjica has deep roots in Brazil’s history, tracing back to its indigenous peoples who cultivated corn as a staple crop long before the arrival of European colonists. Over time, the dish evolved with the addition of milk, sugar, and spices brought over by Portuguese settlers, becoming the Canjica we know today.
It has remained a beloved part of Brazilian cuisine, particularly in rural areas where corn is still an essential crop and symbol of harvest time.
The dish is most closely associated with Festas Juninas, a set of annual celebrations that take place in June to honour St. John and mark the harvest season. During these festivals, Canjica is often served alongside other traditional foods like pamonha and curau, highlighting Brazil’s deep connection to corn based dishes.
The simplicity of Canjica, made from ingredients that have been used in Brazilian kitchens for generations, reflects the country’s agricultural heritage and the importance of celebrating the harvest.
Traditional Brazilian Canjica (Corn Pudding) Recipe
Serves: 4 people
Ingredients:
- 1 cup dried white corn (canjica kernels)
- 4 cups water (for soaking)
- 2 cups milk
- 1 cup coconut milk
- 1/2 cup sweetened condensed milk
- 1/4 cup sugar (adjust to taste)
- 1 cinnamon stick
- 3-4 whole cloves
- 1/2 cup shredded coconut (optional)
- Ground cinnamon for garnish
Directions
To begin, rinse the dried white corn kernels under cold water. In a large bowl, soak the corn in 4 cups of water overnight or for at least 8 hours. This softens the kernels and ensures even cooking.
Drain the soaked corn and transfer it to a large pot. Add 4 cups of fresh water and bring it to a boil over medium heat. Reduce the heat and simmer the corn for about 60-90 minutes, or until the kernels are tender. Stir occasionally to prevent sticking, adding more water if necessary.
Once the corn is tender, drain any excess water. In the same pot, add the milk, coconut milk, sweetened condensed milk, cinnamon stick, and cloves. Stir well to combine, ensuring that the corn is fully coated in the milk mixture.
Place the pot over medium heat, stirring occasionally to prevent the milk from scorching at the bottom. Allow the mixture to come to a gentle simmer. The goal here is to let the corn absorb the rich flavors from the milk, cinnamon, and cloves.
After about 15 minutes of simmering, add the sugar, adjusting to taste. Stir continuously for another 10 minutes, or until the canjica thickens to a creamy consistency. If you prefer a richer texture, feel free to add more sweetened condensed milk or reduce the liquid further.
For added texture and flavour, stir in the shredded coconut at this point. The coconut adds a subtle sweetness and a pleasant chew to the pudding. Continue to simmer for an additional 5 minutes, allowing the flavors to meld.
Once the pudding reaches your desired consistency, remove the cinnamon stick and cloves. Taste the canjica for sweetness and adjust if necessary. Remove the pot from heat and let it cool slightly before serving.
Serve the canjica warm or at room temperature in bowls. Garnish with a sprinkle of ground cinnamon for an extra layer of flavour. Canjica pairs wonderfully with a cup of coffee or as a comforting dessert. You can also refrigerate leftovers and enjoy chilled, which will thicken the pudding slightly.
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