📝 About This Recipe
Deep from the heart of Northern Brazil and the Amazon, this Mingau de Milho (also known as Canjica in the South) is a soul-warming comfort food that celebrates the ritual of slow-cooked corn. This version utilizes white hominy corn, simmered until tender in a rich, aromatic bath of coconut milk and warming spices. It is a creamy, velvety masterpiece that balances the earthy sweetness of corn with the tropical decadence of the North.
🥗 Ingredients
The Corn Base
- 500 grams Dry White Hominy Corn (Canjica/Milho Branco) (rinsed and soaked for at least 12 hours)
- 2 liters Water (for boiling the corn)
- 1/2 teaspoon Salt (to balance the sweetness)
The Creamy Infusion
- 1 liter Whole Milk (full fat for best texture)
- 400 ml Full-fat Coconut Milk (one standard can, preferably artisanal)
- 395 grams Sweetened Condensed Milk (one standard tin)
- 1/4 cup Granulated Sugar (adjust to taste preference)
Aromatics & Spices
- 2 pieces Cinnamon Sticks (Ceylon cinnamon preferred)
- 5-6 pieces Whole Cloves
- 1 piece Star Anise (optional, for a subtle Northern depth)
- 1 tablespoon Unsalted Butter (adds a professional glossy finish)
Garnish
- 1 tablespoon Ground Cinnamon (for dusting)
- 1/4 cup Fresh Toasted Coconut Flakes (for added texture)
👨🍳 Instructions
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1
Drain the soaking water from the hominy corn and rinse the kernels thoroughly under cold running water until the water runs clear.
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2
Place the corn in a large pressure cooker or a heavy-bottomed stockpot with 2 liters of fresh water and the half teaspoon of salt.
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3
If using a pressure cooker, seal and cook for 40-45 minutes after it reaches pressure. If using a regular pot, simmer partially covered for 90 minutes or until the kernels are tender and 'blossomed'.
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4
Once the corn is tender, drain about 70% of the remaining cooking water, leaving just enough to keep the kernels moist.
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5
Add the whole milk, coconut milk, and sweetened condensed milk to the pot with the corn. Stir gently with a wooden spoon to combine.
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6
Drop in the cinnamon sticks, cloves, and star anise. Turn the heat to medium-low.
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7
Simmer the mixture uncovered for 20-30 minutes, stirring frequently to prevent the bottom from scorching. The starch from the corn will begin to thicken the liquids.
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8
Taste the porridge. If you prefer it sweeter, stir in the additional 1/4 cup of sugar at this stage.
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9
Continue cooking until the liquid has reduced to a thick, creamy consistency that coats the back of a spoon.
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10
Stir in the tablespoon of butter. This creates a luxurious mouthfeel and a beautiful shine to the mingau.
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11
Remove the whole spices (cinnamon, cloves, star anise) before serving to ensure a pleasant eating experience.
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12
Ladle the hot porridge into bowls. The mixture will thicken further as it cools.
💡 Chef's Tips
Always soak the corn for at least 12 hours; this ensures even cooking and a soft, non-gritty texture. For an even creamier result, take one cup of the cooked corn and blend it with a bit of the milk before adding it back to the pot. Be vigilant during the final 20 minutes of simmering; the sugars in the milk can burn easily if not stirred regularly. If the porridge becomes too thick the next day, simply loosen it with a splash of warm milk when reheating. Using a high-quality, thick coconut milk is the secret to the authentic Northern Brazilian flavor profile.
🍽️ Serving Suggestions
Serve warm in ceramic bowls with a generous dusting of freshly ground cinnamon. Pair with a hot cup of black Brazilian coffee or a glass of iced Guaraná juice. Top with toasted cashew nuts for a crunchy contrast typical of the Amazon region. For a breakfast treat, serve alongside slices of Queijo Coalho (grilling cheese). In the North, it is often enjoyed as a late-afternoon snack during the 'Festa Junina' season.