Canjica
Canjica Recipe from Brazil with Maize, Sugar, and Cinnamon
Introduction
Canjica is a traditional Brazilian dessert made from green maize, sugar, eggs, and cinnamon. This sweet and creamy dish is often enjoyed during festivals and celebrations, and is a popular comfort food in many households.
History
Canjica has its origins in Portuguese cuisine, where it was traditionally made with white maize. When the dish made its way to Brazil, green maize was used instead, giving it a unique flavor and color. Over time, different variations of the recipe have emerged, with each region adding its own twist to this beloved dessert.
Ingredients
How to prepare
- Crush the maize using a mortar and pestle, then boil it in water for a short period of time.
- Strain the water using a fine mesh sieve. Add sugar and cinnamon to the strained water and heat until the mixture reaches a consistency where it forms drops similar to a pearl when poured from a height.
- Allow the mixture to cool down.
- After it has cooled down, place it on low heat and incorporate the previously beaten eggs. Cook while stirring continuously until it is ready.
Variations
- Add chopped nuts or dried fruits for extra texture and flavor.
- Use coconut milk instead of water for a creamier consistency.
- Top with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
Cooking Tips & Tricks
Be sure to crush the maize thoroughly to release its natural flavors.
- Stir the mixture continuously while cooking to prevent it from sticking to the bottom of the pot.
- Adjust the amount of sugar to suit your taste preferences.
- For a richer flavor, you can add a splash of coconut milk or condensed milk to the mixture.
Serving Suggestions
Canjica can be served warm or cold, and is often garnished with cinnamon or coconut flakes. It pairs well with a cup of coffee or a glass of milk.
Cooking Techniques
Boil the maize until it is tender before straining it to make the base of the dessert.
- Cook the mixture on low heat to prevent it from burning or curdling.
- Incorporate the beaten eggs slowly to ensure a smooth and creamy texture.
Ingredient Substitutions
Use white maize or hominy if green maize is not available.
- Replace sugar with honey or agave nectar for a healthier alternative.
- Substitute cinnamon with nutmeg or cardamom for a different flavor profile.
Make Ahead Tips
Canjica can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it on the stove or in the microwave before serving.
Presentation Ideas
Serve canjica in individual bowls or cups, garnished with a sprinkle of cinnamon or a drizzle of caramel sauce. You can also top it with fresh fruit or a dollop of whipped cream for an elegant presentation.
Pairing Recommendations
Canjica pairs well with a variety of beverages, including coffee, tea, or hot chocolate. For a refreshing option, serve it with a glass of iced tea or lemonade.
Storage and Reheating Instructions
Store leftover canjica in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave it until warm or heat it on the stove over low heat, stirring occasionally.
Nutrition Information
Calories per serving
One serving of canjica contains approximately 300 calories.
Carbohydrates
One serving of canjica contains approximately 50 grams of carbohydrates.
Fats
One serving of canjica contains approximately 10 grams of fats.
Proteins
One serving of canjica contains approximately 5 grams of proteins.
Vitamins and minerals
Canjica is a good source of vitamin A, vitamin C, and iron.
Alergens
Canjica may contain eggs and maize, which are common allergens.
Summary
Canjica is a delicious dessert that is rich in carbohydrates, fats, and proteins. It also provides essential vitamins and minerals, making it a nutritious treat.
Summary
Canjica is a delicious and comforting dessert that is perfect for any occasion. With its creamy texture and sweet flavor, it is sure to be a hit with family and friends. Try this traditional Brazilian recipe today and enjoy a taste of South America in your own home.
How did I get this recipe?
I distinctly remember the first time I saw this recipe for Canjica. It was given to me by my dear friend Maria, who had learned how to make it from her grandmother. Maria and I had been friends for years, bonding over our love of cooking and sharing recipes with each other.
One summer afternoon, Maria invited me over to her house for a cooking day. She had been telling me about this traditional Brazilian dessert called Canjica, made with corn, milk, sugar, and cinnamon. I was intrigued by the sound of it and couldn't wait to learn how to make it.
As soon as I arrived at Maria's house, she greeted me with a warm hug and led me to her kitchen. The smell of spices and cooking food filled the air, making my mouth water in anticipation. Maria handed me a apron and we got to work right away.
She showed me how to soak dried corn kernels in water overnight, so they would soften and be easier to cook. The next day, we drained the corn and boiled it in a pot of milk until it was tender. Maria added sugar and cinnamon to the mixture, stirring it constantly until it thickened into a creamy porridge.
As the Canjica cooked, Maria told me stories about her grandmother, who used to make this dessert for her family on special occasions. She described the sweet, comforting flavors of the dish and how it brought back memories of her childhood. I could see the love and nostalgia in her eyes as she spoke, and I knew that I had to learn how to make Canjica for myself.
After the Canjica was ready, Maria served it in bowls and sprinkled more cinnamon on top. The dessert looked and smelled delicious, and I couldn't wait to taste it. I took a spoonful and savored the flavors of the creamy corn pudding, the sweetness of the sugar, and the warmth of the cinnamon. It was unlike anything I had ever tried before, and I knew that this recipe would become a favorite in my own kitchen.
Maria and I spent the rest of the day cooking together, sharing stories and laughter as we prepared more traditional Brazilian dishes. By the time I left her house, I had a notebook full of new recipes and a heart full of gratitude for my dear friend.
Over the years, I have made Canjica many times, adding my own twist to the recipe with different spices and toppings. I have shared it with friends and family, passing down the tradition just as Maria did for me. Each time I make Canjica, I am reminded of that summer day in Maria's kitchen, where I learned not just a recipe, but a piece of her family's history and culture.
Cooking has always been a way for me to connect with others, to share stories and create memories that will last a lifetime. And for that, I am forever grateful to my dear friend Maria and her grandmother, who passed down the recipe for Canjica to me.
Categories
| Brazilian Recipes | Corn Recipes | Egg Recipes |