Traditional Brazilian Pamonha Recipe

Ingredients

  • 15 Fresh green corns
  • 1 cup of Sugar
  • 1 teaspoon of Salt
  • 1 can of Condensed Milk
  • Corn husks for wrapping
  • Twine for tying

Steps and instructions

  1. Carefully peel the corn, making sure to keep the husks whole as you'll need them later for wrapping the Pamonhas. Set the husks aside.
  2. Using a knife, scrape off the corn kernels from the cob. Make sure to scrape off as much as possible.
  3. Place the scraped corn kernels into a blender or a food processor. Add the sugar, salt, and the condensed milk.
  4. Blend the mixture until smooth. This usually takes about 1-2 minutes.
  5. Once the mixture is smooth, take your corn husks and start filling them with the corn mixture. Do not overfill as the mixture will expand while cooking.
  6. Once filled, fold the husks over the mixture and tie them securely with twine. Ensure they are well sealed to prevent the mixture from leaking out while cooking.
  7. Place the tied husks in a large pot of boiling water. Boil for about 1-2 hours, or until the mixture inside the husk is firm and cooked through.
  8. Remove the Pamonhas from the pot using a slotted spoon and let them cool on a rack before serving.

Tools for making

  • Blender or Food Processor - to blend the corn mixture into a smooth consistency.
  • Knife - to scrape off the corn kernels from the cob.
  • Corn Husks - for wrapping the Pamonhas.
  • Twine - for tying the wrapped Pamonhas securely.
  • Large Pot - for boiling the Pamonhas.
  • Slotted Spoon - to remove the cooked Pamonhas from the pot.
  • Rack - for cooling the Pamonhas before serving.

Recipe variations

  • Add grated coconut to the corn mixture for a tropical twist.
  • Include a handful of shredded cheese in the corn mixture for a savory version.
  • Replace the condensed milk with coconut milk for a dairy-free alternative.
  • Wrap the Pamonhas in banana leaves instead of corn husks for a different presentation.
  • Add diced cooked bacon or sausage to the corn mixture for a meaty variation.
  • Mix in chopped fresh herbs like cilantro or parsley for an extra burst of flavor.
  • Replace some or all of the corn kernels with cooked and mashed sweet potatoes for a unique twist.
  • For a gluten-free option, use corn flour instead of regular flour for the recipe.

Recipe overview

Pamonha is a traditional Brazilian dish made from fresh corn, usually served sweet but can also be made savory. This recipe will guide you through the process of making sweet Pamonha, a delicious dish that is both creamy and satisfying. This recipe involves scraping kernels from fresh corn cobs and blending them with sugar, salt and condensed milk to form a thick mixture. This mixture is then wrapped in corn husks and boiled until solid. The result is a sweet and smooth corn paste encased in a natural wrapper. It's a fun and rewarding process with a delectable outcome. This Pamonha recipe is perfect for anyone looking to explore Brazilian cuisine, or just looking for a unique and tasty treat to serve at their next gathering.

Common questions

  1. Can I use canned corn instead of fresh corn? No, it is recommended to use fresh corn for the best taste and texture of the Pamonha.
  2. Can I substitute the condensed milk with another ingredient? While condensed milk adds a creamy sweetness to the Pamonha, you can use coconut milk as a dairy-free alternative.
  3. How do I know when the Pamonhas are cooked? The Pamonhas are cooked when the mixture inside the husks is firm and cooked through. You can check by inserting a toothpick or skewer into the Pamonha - if it comes out clean, they are ready.
  4. Can I freeze the Pamonhas for later? Yes, you can freeze the cooked Pamonhas for up to 3 months. Make sure to wrap them tightly in plastic wrap or place them in an airtight container before freezing.
  5. What can I serve with Pamonha? Pamonha is commonly served with coffee, milk, or as a side dish to savory meals such as grilled meats or soups.

Serving dishes and utensils

Origin stories

Pamonha is a traditional Brazilian dish, originating from the indigenous cultures that inhabited the country before European colonization. The name "Pamonha" comes from the Tupi language, meaning "sticky". This is a fitting description for the dish since it is made from a dough of fresh corn, which is wrapped in corn husks and boiled. It is a delicacy especially enjoyed during the "Festa Junina", a traditional mid-year festival in Brazil. The process of making Pamonhas is often a communal event, where families and friends gather to prepare this heartwarming dish. In this sense, Pamonha is not just a simple food, but a symbol of unity, community, and the rich cultural heritage of Brazil.

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.

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