Dish

Canjica

Canjica is made by cooking white corn kernels in milk until they are soft and tender. Sugar, cinnamon, and cloves are then added to the mixture, along with coconut milk and grated coconut. The dessert is typically served warm, and can be garnished with cinnamon or grated coconut.

Cuisine of the Americas› South American cuisine› Brazilian cuisine

Dessert

Origins and history

Canjica has its roots in African cuisine, and was brought to Brazil by slaves during the colonial period. It is now a popular dessert throughout Brazil, especially during the winter months.

Dietary considerations

Canjica is not suitable for people who are allergic to corn or lactose intolerant. It is also high in sugar and calories, so it should be consumed in moderation.

Variations

There are many variations of Canjica, including those that use different types of corn or sweeteners. Some recipes also call for the addition of condensed milk or cream.

Presentation and garnishing

Canjica is typically served in a bowl, with a sprinkle of cinnamon or grated coconut on top. It is often garnished with a cinnamon stick or a sprig of mint.

Tips & Tricks

To make the perfect Canjica, be sure to use high-quality corn and milk. You can also experiment with different spices and sweeteners to create your own unique version of this classic dessert.