members recipes
Canjica
Added by ClaudiaMedeiros | Mon 25 May 2009 @ 20:20
Ingredients
4 medium-sized corns
1/2 cup milk
1/2 cup coconut milk
Sugar ( to your taste )
Cinnamon powder
Method
Grate the corns and then push the pulp through a sieve .
If you feel that the pulp is very coarse , before pushing it through the sieve put in a blender with a bit of the 1/2 cup milk and give it a good whiz .
You want it to be really mushy .
Now push it through a sieve .
Transfer the sieved corn to a heavy bottomed pan , adding the milk and some of the coconut milk .
Put the pan on a medium heat and add sugar to the mixture so that it is to your taste .
Stir the mixture until it thickens a bit , pouring the remaining coconut milk little by little ( this is to avoid that your canjica is not too runny ) .
When you reach the right consistency , like thickish porridge , remove the pan from the fire , transfer the mixture to various ramekins , or even to a big dish .
Sprinkle cinnamon and let it cool .
Once cooled transfer it to the fridge for at least one hour so that it gets cool .
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tried this recipe or a similar one? share your tips...
I lived in Northeastern Brazil for a long time and knew this recipe by the name of Canjica. As DC mentioned, it was a dish served during the holiday of Sao Joao in northeast Brazil.
It's definitely "Curau". Canjica is made with the white corn kernels...huge difference there. I agree they might have different names depending on the region you are from, but the recipes take the same basic ingredients. Fix this J.O., put the correct name on this recipe and go after a proper Canjica recipe! ;)
That is Curau!!! Canjica is like a coconut and maize kernels porridge!!!
Let me explain : there are two kinds of 'canjica ' in Brazil , and it's according to the region of the country . Where I lived it is called 'canjica' and 'curau' , as well . There's another kind of 'canjica' also called 'mungunzá' which is prepared with a different kind of corn .
In the northeastern of Brazil, the name of that recipe is Canjica. There is a traditional party (São João or St. John) here in June (23th) and Canjica is mostly cooked, because people celebrate the harvest of grain (corn, beans etc)! Here, in the northeastern, this party is very important everywhere we go. It's very interesting to know that party, because many other delicious recipes are cooked.
I´m sorry but the name of this desert is Curau, not canjica.