Canjica / MugunzáHominy Porridge

An African-rooted winter dish.

• Prep 15 mins
• Cook 20 mins
• Nacional (Festa Junina)

Canjica features soaked white hominy corn kernels simmered until tender in a rich dairy base seasoned with warm spices and roasted peanuts. Soaking hydrates the dense hominy endosperm, shortening the pressure-cooking cycle. Slow cooking allows the dairy solids to reduce, coating the soft corn kernels with a thick, aromatic cream.

Ingredients

• •250 g White Hominy Corn (Canjica) — Dry Whole White Kernels
• •1.2 L Soaking / Cooking Water — Pure Water
• •500 ml Whole Milk — Dairy Base
• •200 ml Coconut Milk — Coconut Extract Base
• •395 g (1 can) Sweetened Condensed Milk — Dairy Concentrate
• •2 sticks / 4 cloves Cinnamon Sticks / Cloves — Whole Spices
• •60 g Toasted Crushed Peanuts — Coarsely Ground Roast

Method

1. Submerge dried whiteSubmerge dried white hominy corn in cold water and soak at room temperature for 12 hours
2. Drain hominy andDrain hominy and transfer into a pressure cooker with 1.2 liters of fresh water
3. Seal and bringSeal and bring to full pressure over high heat
4. Reduce heat toReduce heat to medium and cook under pressure for 40 minutes
5. Release pressure safelyRelease pressure safely, open lid, and check that kernels are tender
6. Add whole milkAdd whole milk, coconut milk, sweetened condensed milk, cinnamon sticks, and cloves to the open pot
7. Simmer uncovered overSimmer uncovered over medium-low heat (–) for 20 to 25 minutes, stirring frequently, until liquid reduces to a thick cream
8. Stir in toastedStir in toasted crushed peanuts during the final 3 minutes of simmering

Questions