Traditional Brazilian Canjica Recipe

Ingredients

  • 500g of Canjica (white, dried whole maize kernels)
  • 2 liters of water
  • 1 can of sweetened condensed milk (395g)
  • 1 can of coconut milk (200ml)
  • 2 cups of milk
  • 1 cup of unsweetened shredded coconut
  • 4 cinnamon sticks
  • 1 tablespoon of ground cinnamon
  • 1 cup of sugar
  • 1 pinch of salt

Steps and instructions

  1. Rinse the canjica under cold water until the water runs clear.
  2. Soak the canjica in a large bowl with enough water to cover it completely. Leave it to soak overnight, or for at least 12 hours.
  3. After soaking, drain the canjica and place it in a large pot.
  4. Add the 2 liters of water to the pot along with the cinnamon sticks and a pinch of salt. Bring the mixture to a boil over high heat.
  5. Then reduce the heat to low, cover the pot and let it simmer for about 2 hours, or until the canjica is soft and tender. Make sure to stir occasionally to prevent it from sticking to the bottom of the pot.
  6. After the canjica is cooked, add the sweetened condensed milk, coconut milk, milk, shredded coconut, ground cinnamon and sugar to the pot. Stir well to combine all the ingredients.
  7. Continue to simmer the mixture on low heat for another 30 minutes, or until it reaches a creamy consistency. Remember to stir occasionally to prevent it from burning or sticking to the pot.
  8. Once the canjica is done, turn off the heat and let it cool down a bit. It can be served warm or chilled, depending on your preference.

Tools for making

  • Large pot - Used for cooking the canjica and combining all the ingredients.
  • Large bowl - Used for soaking the canjica overnight.
  • Stove - Needed to cook the canjica over heat.
  • Spoon - Used for stirring the canjica while cooking.
  • Knife - For cutting the cinnamon sticks, if necessary.
  • Measuring cups - Used to measure the milk, shredded coconut, and sugar.

Recipe variations

  • Add a splash of vanilla extract or a sprinkle of ground nutmeg for extra flavor.
  • Try using different types of milk such as almond milk or soy milk for a dairy-free version.
  • Replace the sweetened condensed milk with coconut condensed milk for a vegan option.
  • Add diced fruits like apples, bananas, or berries for a fruity twist.
  • Top with chopped nuts such as peanuts, cashews, or almonds for added crunch.
  • Serve with a drizzle of caramel sauce or chocolate sauce for a decadent touch.
  • Add a tablespoon of cocoa powder to the mixture for a chocolatey variation.
  • Sprinkle some raisins or dried fruits into the canjica for a burst of sweetness.
  • For a savory twist, add cooked and shredded chicken or smoked sausage to the canjica.
  • Experiment with different spices such as cardamom or cloves to add a unique flavor profile.

Recipe overview

Canjica is a traditional Brazilian dish, often enjoyed during the festive season or on cold nights. This creamy, sweet delight made from white, dried whole maize kernels, is cooked slowly and combined with sweetened condensed milk, coconut milk, milk, shredded coconut, cinnamon, and sugar. This dish is perfect for sweet-tooths who are looking for something unique and comforting. While this recipe has a relatively long cooking time due to the soaking and simmering processes, it's quite straightforward and doesn't require advanced cooking skills. The end result is a warmly spiced, creamy dessert that can be enjoyed either warm or chilled. Get ready to indulge in the rich, milky flavor of Canjica, a dessert that's sure to become a favourite.

Common questions

  1. Can I use canned canjica instead of dried? No, this recipe requires dried canjica. Canned canjica has a different texture and consistency.
  2. Can I substitute coconut milk with regular milk? Yes, you can use regular milk instead of coconut milk if you prefer. However, coconut milk adds a distinct flavor to the dish.
  3. Can I use sweetened shredded coconut? Yes, you can use sweetened shredded coconut if that's what you have available. However, adjust the amount of sugar accordingly as sweetened coconut has added sugar.
  4. Can I make this recipe in a pressure cooker? Yes, you can use a pressure cooker to cook the soaked canjica. Follow the instructions of your pressure cooker to determine the cooking time.
  5. Can I make this recipe ahead of time? Yes, you can make canjica ahead of time. Store it in an airtight container in the refrigerator and reheat before serving.

Serving dishes and utensils

Origin stories

Canjica, a popular Brazilian dish, has its roots steeped in cultural celebrations. Traditionally prepared during Brazilian winter festivities known as "Festas Juninas," this creamy dessert is a celebration of the corn harvest season. The name 'Canjica' itself is derived from 'Kanjica', a word from the Kimbundu language spoken by the Bantu people in Angola, Africa. During colonial times, the dish served as a vital part of the diet for enslaved Africans due to its high nutritional value. Today, Canjica is a cherished delicacy, not only during the harvest festivities, but also as a comfort food during colder months, uniting families around the table with its warming, sweet delight.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.