When it comes to typical food, the June festivities have a wide variety and we immediately remember the classics! Then we separated some of the delicacies we prepared at our destinations: they have the face and flavor of Brazil. Check it out:
JUNE RECIPES
1- CORN HOMICE
INGREDIENTS
- 5 very yellow corn cobs 1 liter
- of coconut milk 1 tablespoon of
- margarine (butter) 5 cups of
- sugar 1 pinch of salt Cinnamon
- powder
WAY OF DOING IT
- Take the corn cobs, remove all the kernels with a knife, being careful not to cut the cobs, as it can alter the taste.
- After cutting all the cobs, place the beans in a blender and beat with water. (the amount of water has to be just two fingers above the beans)
- In a saucepan, sift. The bagasse will no longer fit .
- Add the margarine, sugar (little by little) and a pinch of salt, taste to see if you need to adjust the sugar.
- Add the coconut milk.
- Cook over low heat, stirring nonstop, until it thickens and begins to release from the edges of the pot.
2- MUNGUNZA FROM THE NORTHEAST
INGREDIENTS
- A
- pack of corn for mungunzá (white corn)
- 2 cups of sugar
- 2 small bottles of coconut milk 1 box of
- condensed milk 1 liter of milk
- a pinch of salt
- cinnamon sticks to taste
WAY OF DOING
- Soak the corn for 6 hours.
- After that time, drain the water .
- Place the corn in a pressure cooker and add water until it covers the corn .
- Add salt to taste and cook for 30 minutes, after the pot takes pressure.
- After 30 minutes, turn off the heat and let out all the pressure .
- Now add the milk, coconut milk and sugar and stir .
- Put it back on the fire in an open pot.
- Add the cinnamon sticks.
- Stir constantly so it doesn't stick to the bottom of the pot.
- When the broth thickens slightly, turn off the heat.
- Serve hot or cold
3- JENIPAPO LIQUOR
INGREDIENTS
- 3 jenipapos
- 1 kg of sugar 1 l of
- cachaça 1 l of water
WAY OF DOING
- Peel, cut into pieces and place the jenipapos in the infusion for 5 days.
- Blend with a small amount of water to form a thick broth.
- Strain the broth by twisting it tightly in a bag-like dish towel. Then,
- pass the juice through the sieve until the pulp becomes a bagasse, to be discarded.
- Add the sugar and bring the juice to the fire and let it boil for 40 minutes for the syrup to be ready.
- Allow the syrup to cool completely and strain it again on a kitchen towel so that all the lees are removed and the juice is clean.
- Add the cachaça to the juice and stir until everything is smooth.
- Serve chilled.
4- CASSEROLE CAKE
INGREDIENTS
- 1.5 kg of grated cassava (or cassava)
- 3
- whole eggs 3 cups
- of milk 3 cups of
- sugar 2 tablespoons (soup) of
- margarine or butter 1 pinch of
- salt 1 small grated coconut, without the skin (approximately 100 grams) 6 drops of
- vanilla (optional)
WAY OF DOING
- Mix all ingredients in a large container with the help of a whisk or wooden spoon.
- Bake in a greased and sprinkled rectangular shape (use butter to grease and a sheet of paper towel to help you) and floured.
- Bake for approximately 45 minutes in a preheated oven at 180º C.
Tip: Wait for the cake to cool to unmold to avoid breaking it. The ideal is about 20 minutes after removing from the oven.
