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Open Access Articles- Top Results for Canjica (dish)

Canjica (dish)

Canjica
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Alternative names Mugunzá
Type Porridge
Place of origin Brazil
Main ingredients Canjica, milk, sugar and cinnamon
16x16px Cookbook:Canjica  16x16px Canjica

Canjica (Portuguese pronunciation: [kɐ̃ˈʒikɐ]) or mugunzá ([muɡũˈza]) is a Brazilian sweet dish, associated with winter festivals, which in Brazil is in June (Festa Junina).

The dish is a porridge made with white de-germed whole maize kernels (canjica), cooked with milk, sugar and cinnamon until tender. Coconut and coconut milk as well as some cloves are also added, mainly in the northern variety of this recipe (northeastern variety). Other ingredients may be added, such as peanuts and sweetened condensed milk.

The name canjica is prevalent in southern Brazil, while mugunzá is used in the northern states (where canjica means a different dish, made with unripe cooked corn juice).

This food is of African influence, firstly created by Brazilian black slaves during the colonial times.

In Colombia and other Latinamerican countries, one dish similar to Canjica cooked corn, known as Mazamorra, is widespread in the traditional cuisine.

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