How to make Canjica

Why cooks start here

Canjica is cooked the way Festa Junina cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a brazilian family cook actually puts it on the table.

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.