Hominy corn porridge

Name: Hominy corn porridge (Mugunzá)
Yield: Serves 8
Cuisine: Brazilian
Ingredients: 250 g/9 oz/1½ cups hominy corn; 8 sticks cinnamon (optional); 15 ml/1 tbsp ground cinnamon; 115 g/4 oz/⅔ cups raw peanuts, chopped; 2 sticks cinnamon; 250 ml/8 fl oz/1 cup milk (optional); 5 ml/1 tsp salt, or to taste; 4 whole cloves; 115 g/4 oz/½ cup caster (superfine) sugar; 400 ml/14 fl oz/1⅔ cups coconut milk

Mugunzá

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Food and Cooking of Brazil

By Fernando Farah

Published 2011

About

Mugunzá is made from hominy, a bleached corn (maize) product, originally from Central America. Adopted by the Candomblé religion, still practised by African descendants in Brazil, hominy is used as an offering to their gods. Mugunzá is enjoyed during winter, and in the southern states, where it is known as ‘cangica’.

Ingredients

250 g/9 oz/1½ cups hominy corn
115

Americas
Brazil
Dessert
Winter
Central America
Gluten-free
Vegan

Method

1 Put the hominy in a bowl, cover with cold water, and leave to soak for at least 8 hours, or overnight, if preferred. Drain well, then tip into a large pan and pour over enough water to cover. Bring to the boil, reduce the heat, cover, and simmer for 1 hour, until tender. Drain again.