Mungunzá is a sweet delicacy of Brazilian cuisine made from white corn grains that are finely crushed and cooked in a broth with coconut or cow's milk, sugar, cinnamon powder or wood and cloves. This typical dish from the Northeast region is part of our culture and is greatly appreciated in different parts of our country. In addition, the mungunzá may undergo changes in its name from one state to another, due to the linguistic variation of the regions of Brazil. Keep reading and learn how to make mungunza with this delicious recipe!
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To make this recipe, you will need the following ingredients:
Ingredients
Method of preparation
To begin with, wash the corn grains well using a colander. Then, put it in a pressure cooker with the cinnamon (in sticks or powder) and the cloves. Cover these ingredients with water leaving only four fingers above the corn and let it cook for approximately 45 minutes.
After that time, remove the pressure, open the pan and confirm that the grains have cooked. If the corn is not properly cooked and there is little water left in the pan, add an amount you consider sufficient and return the pan to the heat. Once the corn is at the ideal point, drain the remaining water.
After this process, still with the pan on medium heat, add the coconut milk and condensed milk and mix well. Then add sugar and stir again. It is worth noting that it is important not to stop stirring, as the bottom can burn.
To finish your recipe, let it cook for about 20 minutes over low heat until the porridge thickens. Once you notice the point, add the cream of milk and stir to embed. It is now ready to serve.
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