What is the secret of northeastern canjica? Find out now!

Northeastern canjica is a typical dish, served as a dessert that is easy to prepare, and for these other reasons it has gained such popularity.

A traditional delicacy, canjica made with green corn, or curau, the name it gained in the southeast, in turn canjica prepared with white corn, is not recognized with this term in the northeast region of Brazil, but rather as mungunzá, which generates some confusion with these names, even though they have different flavors and aspects.

However, to put an end to this once and for all, we are going to teach you how to prepare not just one, but 4 canjica with traditional and easy recipes to make at home!

TRADITIONAL NORTHEASTERN CANJICA

Ingredients:

• Corn – 10 ears
• Coconut milk – 1 liter
• Sugar – 2 level cups
• Salt dessert – 1 spoon
• Butter – 2 tablespoons

Method of preparation:

1. First of all, clean your corn cobs and remove any corn kernels from the cob using a sharp knife.
2. Then, blend them all in a blender along with half of the coconut milk, then pass them through a sieve to extract only the liquid part.
3. Then put it on the heat and add salt, and keep stirring until it thickens, adding the remaining coconut milk until you notice it thickens.
4. As soon as you raise the spoon and see that the dough slowly falls, add the sugar and continue stirring, and use your strength to do so.
5. As a last item, add the butter, letting it cook for 30 minutes. If necessary, add more sugar and adjust the seasoning and salt once more.
6. Finally, turn off the heat and, using the ladle, distribute the mixture into refractory containers or cups or even jars for those who want to sell it. Don't forget to give it a tap with the ladle. cinnamon.

CANNED CORN WITH CANNED CORN

Ingredients:

• Corn – 3 cans (432 g or 4¼ US cups)
• Whole milk – ¼ liter (946 ml)
• Salt – 1 teaspoon
• Sugar – ½ to 1 cup 
• Cornstarch – 6 tablespoons
• Condensed milk – 1 can (396 g)
• Cinnamon powder for sprinkling

Method of preparation:

1. If you are using fresh corn, clean it and cut the kernels using a sharp knife. If you are using canned corn, drain the liquid and use only the kernels.
2. Then, place the corn, milk, sugar, salt and cornstarch in a blender and blend until you get a more uniform mixture.
3. As soon as it passes through the sieve, press down hard using the other side of the spoon to separate the juice that comes out of the pulp.
4. Discard all the pulp and add the strained mixture (juice) to a medium non-stick pan.
5. Then go adding the condensed milk until it reaches a uniform mixture. Now on medium-low heat and use the large burner to cook without stopping stirring, between 15 and 20 minutes or until it thickens and resembles the texture of thick porridge.
6. To finish, place your canjica in glasses or Pyrex dishes, sprinkling cinnamon powder on top and serve either warm or cold.

NORTHEAST CANJICA WITH LIQUID NEST MILK

Ingredients:

• Shredded sweet corn – 4 ears
• Water – 1 cup of tea
• Liquid milk nest – 2 teacups
• Butter – half a tablespoon
• Condensed milk – 1 can (395g)
• Cinnamon powder for sprinkling

Method of preparation:

1. In this simple recipe, start by placing the corn and water in a blender and blend. Then, strain all the contents.
2. Then add this mixture to a pan with the Ninho Milk and butter and continue cooking, stirring constantly to turn this mixture into a thick cream.
3. As soon as you add the condensed milk, cook for another 5 minutes and then divide into serving dishes and sprinkle with ground cinnamon. Serve immediately.

LACTOSE-FREE CORN CANJICA

Ingredients:

• Corn – 10 ears
• Water – ½ cup (maybe a little if needed)
• Sugar to taste (I used demerara)
• Salt – 1 pinch

Method of preparation:

1. First, scrape the corn cobs and blend them in a blender using 1/2 cup of water.
2. At this point, it is a good idea to add just enough water to cover the corn so that it can be blended in the blender, as little as possible, without exceeding this amount.
3. Then, strain this mixture and transfer it to a long pan.
4. After adding the sugar to your taste, a pinch of salt and bringing it to a low heat, stir constantly to make it more consistent. Stir continuously to prevent it from sticking to the bottom of the pan.
5. But if you see that it has thickened too much, you can add a smaller amount of hot water. The point that the recipe calls for is when you taste it and it no longer tastes watery and you have a canjica with a shiny appearance.
6. It takes an average of 25 to 30 minutes to achieve this and then be able to place it in a glass dish or in individual molds.

After seeing these canjica recipes, you will also discover the origin of this traditional June festival dish…

Find out where canjica came from!

In short, there are several reports that indicate where canjica originated. However, many people have a false idea that it is a dish created in Brazil, but that it actually comes from three possible locations.

Despite this, this is the recipe that makes up all the typical Brazilian celebrations, São João, as we have already mentioned here.

Above all, corn, in these June festivities that take place between the months of June and July, increases the productivity of this food. In 2017, Brazil produced 97 million tons of corn, a record.

The term “canjica”, etymologically speaking, has at least 3 possible variations originating from the Tupinambá people in India, as well as Kimbundu, a language of African origin from Angola. These are the 3 places that may have inspired the corn “papa”.