The munguzá recipe is a corn-based delicacy that originated in Africa and became quite popular here in Brazil. The delicacy has various versions, both sweet and savory, depending on the region of the country where it is made, and it can even be known as “canjica”.
Our delicious recipe today can be made with white or yellow corn. It uses regional ingredients such as cream and curd cheese, in a savory version.
In this article we will teach you how to prepare this delicious recipe, let's go!
For our munguzá recipe:
- 2 coconuts
- 500 g white corn
- 4 cups boiling water
- 3 cinnamon sticks
- 2 cups of sugar
- 1 pinch of salt
- 6 carnations
- 1 tablespoon butter
How to prepare our munguzá:
- Separate the white corn the day before and leave it to soak in water.
- Grate the coconuts and squeeze until you get a thick juice and set aside.
- Pour boiling water over the coconut pulp and squeeze, this will create a thin broth.
- In a pan, heat the white corn and the thin milk and let it cook until the corn is soft (if necessary, add water to prevent the broth from drying out).
- Add the thick coconut milk and let it cook a little longer until it becomes a cream.
- Season with sugar, cloves, cinnamon, salt and butter.
- Mix well and serve.
