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:
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:
500gr of white corn;
3 liters of water;
2 cups of milk;
1 can of condensed milk;
1 cinnamon stick;
100gr (or more) of roasted, peeled peanuts.
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.
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.
Is there anything similar in your culture?
Let me know if you try this recipe!
Bom apetite ;)
Let me know if you try this recipe!
Bom apetite ;)
