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Pamonha is a beloved Brazilian dish that combines the natural sweetness of corn with a comforting, tamale like texture. Whether enjoyed as a snack or a part of a larger meal, this dish brings the warmth of Brazilian home cooking to the table.
Made from fresh corn and wrapped in its husks, pamonha reflects the rural traditions of Brazil and is particularly popular during festive seasons like the Festa Junina.
What Is Pamonha?
Pamonha is a type of tamale made primarily from grated corn, wrapped in corn husks, and boiled or steamed until tender. While the dish is traditionally sweet, it can also be prepared in savoury versions, often filled with cheese, sausage, or meat.
Its versatility has made it a staple in many Brazilian regions, with slight variations in preparation based on local customs. Sweet pamonha, which is the most well-known variety, highlights the natural sweetness of corn and is a celebration of the ingredient’s simple, wholesome flavour.
Ingredients and Taste
The primary ingredient in pamonha is fresh, grated corn. The corn is combined with sugar and sometimes a bit of milk or coconut milk, resulting in a creamy, slightly dense batter that retains the full essence of the corn.
In the sweet version, sugar amplifies the corn’s natural sweetness, creating a delightful balance of flavours. The mixture is then carefully wrapped in corn husks and tied at both ends before being boiled or steamed.
The result is a soft, warm tamale that melts in your mouth. The corn flavour is rich and comforting, with a slightly grainy texture that adds to its rustic appeal. Sweet pamonha pairs beautifully with a cup of coffee or tea, making it a popular treat for breakfast or an afternoon snack.
The savoury versions, with fillings like cheese or meat, bring a heartier, more robust taste, perfect for those seeking a savoury bite.
A Taste of History
Pamonha has its roots in the indigenous traditions of Brazil, where corn was a staple crop long before European colonization. The name “pamonha” itself comes from the Tupi word “pa’muña,” which means “sticky.”
Over time, the dish evolved with the influence of Portuguese settlers and local agricultural practices, cementing its place as a symbol of Brazilian rural life.
The dish gained even more prominence during Festa Junina, a popular harvest festival celebrated across Brazil. During this time, pamonha is often sold at street stalls, symbolizing the country’s deep connection to corn and the agrarian way of life.
Today, pamonha is enjoyed throughout the year, bridging the gap between Brazil’s indigenous past and its vibrant present.
Brazilian Pamonha (Sweet Corn Tamale) Recipe
Serves: 4 people
Ingredients:
- 6 large ears of fresh corn (preferably yellow corn)
- 1/2 cup granulated sugar (adjust to taste)
- 1/4 teaspoon salt
- 1/2 cup coconut milk (optional but traditional in some regions)
- Corn husks (from the fresh corn)
- String or twine (to tie the pamonhas)
- Butter or cheese (optional, for filling)
- Banana leaves (optional for wrapping if more authentic presentation desired)
Directions
To begin, peel the husks off the corn carefully, keeping them intact for wrapping later. Set the husks aside and remove any remaining corn silk. If needed, boil the husks for 5 minutes to make them more pliable and set them aside.
Using a sharp knife, slice the kernels off the cobs. Hold the corn vertically in a large bowl and slice downward, ensuring you don’t cut too deep into the cob to avoid tough bits. Once all the kernels are removed, use a grater or blender to finely process the corn into a smooth pulp.
Transfer the processed corn into a large mixing bowl. Add the sugar, salt, and coconut milk (if using). Stir the mixture thoroughly until smooth and well combined. Taste the mixture at this point to adjust the sweetness if necessary. The texture should be slightly thick but pourable. If too thick, add a little water or more coconut milk to loosen it.
Prepare the corn husks for wrapping. Select the largest and most flexible husks, placing two or more together if needed to create a sturdy wrap. Hold the husks to form a pocket by folding the ends together.
Spoon the corn mixture into the husk pockets, filling each about 2/3 full to allow room for folding and cooking expansion. If desired, add a small amount of butter or cheese in the centre for a creamy surprise filling. Fold the husks over the filling, then tie securely with string or twine at both ends, ensuring the filling stays sealed inside.
In a large pot, bring water to a boil. Gently place the pamonhas into the water, ensuring they are fully submerged. Reduce the heat to medium and let them simmer for about 40–50 minutes. The water should remain at a gentle simmer to prevent the husks from opening or the filling from leaking out.
After cooking, remove the pamonhas carefully with tongs and let them drain on a plate. The corn filling should feel firm to the touch when fully cooked. Let them rest for a few minutes to cool slightly and set before serving.
To serve, unwrap the pamonhas from the husks and place them on a plate. They can be enjoyed as-is or with a drizzle of melted butter on top. If you prefer a more savoury touch, serve with a side of freshly grated cheese or a dollop of cream. For added authenticity, serve alongside coffee or a traditional Brazilian sugarcane drink, garapa.
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