This dish is rich, creamy, sweet and gorgeous.

It’s one of my favorites when it comes to traditional + regional. It’s normally sold on food stands at the June Festivals (Festas Juninas) along with vaca atolada, farofa, pastel and quentão. Hummmm!

The ingredients are easy to find and it’s a perfect dish for an Autumn day.

You’ll need:

The white corn will need to soak overnight or for at least 6 hours.

After soaking, drain it, add the 3 liters of water + the cinnamon stick and start cooking it.

When the water boils down a bit and the corn is soft, put the heat down, add the milk, the condensed milk and the peanuts (roughly crushed).

Let it thicken and keep trying the corn until it’s very soft and the water+ milk is creamy.

Important: stir it often, otherwise it will stick to the bottom!

Optional: you can also add some grated coconut. 

What I miss most about Brazil besides my family + friends is the food. Sometimes I daydream about it and can even taste it and smell it. Mmmmm…

It’s not easy to find every ingredient and to recreate my soul’s food, but I’ve been trying and I’ll be glad to share these amazing bits of Brazilian cuisine with you.

Today’s recipe is as easy as it is yummy and it brings back memories of lazy Sundays, family sitting around drinking coffee and eating homemade cakes and biscuits. 

Clean and cut the carrots and put them in a blender + the vegetable oil + the eggs. 

Mix in the sugar, flour and corn starch slowly. Use a mixer to have a smoother preparation.

Add the baking powder + a little bit of cinnamon powder, if you like.

Put it in the oven for about 30 minutes.

When it’s done, you can cover it with chocolate sauce made with 3 cups of milk, 2 spoons of butter, chocolate powder and sugar to taste.

NOMNOMNOMNOMNOM! 

If you make it, please come back and tell us how it came out!