Canjica

Name: Canjica
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Brazilian
Ingredients: 300 g white hominy — soaked; 400 ml milk; 200 ml coconut milk; 80 g sugar; 1 pinch cinnamon; 4 cloves

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Canjica is a cherished dish of Brazil's Festa Junina, where it warms the hearts and bellies of those gathered to celebrate. Traditionally prepared in home kitchens, this version reflects the generous, hand-measured spirit of the festival, where salt is sprinkled with instinct and fat is never skimped on. It's a dish steeped in the conviviality of sharing, embodying the essence of community and togetherness during these vibrant winter festivities.

The creamy texture of canjica is enriched by the combination of milk and coconut milk, creating a velvety base that cradles the tender white hominy. A delicate sweetness from sugar is balanced by the warm spice of cinnamon and the aromatic touch of cloves, making each spoonful a comforting delight. Enjoy it warm, allowing the flavors to envelop you in a gentle embrace, reminiscent of the festive spirit it represents.

Ingredients

300 gwhite hominy — soaked
400 mlmilk
200 mlcoconut milk
80 gsugar
1 pinchcinnamon
4cloves

Method

Begin by rinsing 300 g of white hominy under cold water until the water runs clear. This removes excess starch and any impurities. Once rinsed, place the hominy in a large bowl and cover it with water, allowing it to soak overnight. This step is crucial for softening the grains, which will ensure they cook evenly and absorb flavors well.
After soaking, drain the hominy and transfer it to a large pot. Add enough water to cover the hominy by about 2 inches. Set the pot over medium-high heat and bring to a boil. Once boiling, reduce the heat to low and let it simmer gently for about 1 to 1.5 hours, stirring occasionally. The hominy is ready when it is tender but still holds its shape.
While the hominy is cooking, bring 400 ml of milk and 200 ml of coconut milk to room temperature. This helps them integrate smoothly into the dish later. Set them aside until the hominy is cooked.
Once the hominy is tender, drain any excess water from the pot. Return the pot to the stove over low heat and add the room-temperature milk and coconut milk to the hominy. Stir gently to combine, ensuring the grains are fully submerged in the liquid.
Add 80 g of sugar, 1 pinch of cinnamon, and 4 cloves to the pot. Stir well to dissolve the sugar completely and distribute the spices evenly. Continue to cook over low heat, stirring occasionally, until the mixture thickens slightly and the flavors meld together. The canjica should have a creamy consistency, with the hominy grains soft and infused with the sweet, spiced milk.
Remove the pot from the heat and discard the cloves. Allow the canjica to cool slightly, as this will help it thicken further and enhance the flavors. Serve warm, allowing the creamy texture and aromatic spices to shine. This dish is perfect for sharing, embodying the warmth and hospitality of a Brazilian family gathering.