Canjica

Canjica (kan-ZHEE-kah)

Sweet Corn Porridge

⏱ Prep Time 2 hours

📈 Difficulty Easy

👥 Servings

🔥 Calories 326 kcal

A silky, spiced porridge of white corn kernels slow-simmered in coconut milk until tender and creamy, perfumed with cinnamon and clove, topped with roasted peanuts — Brazil's beloved winter dessert.

Nutrition & Info

Protein 7.0g

Carbs 52.0g

Fat 10.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free

Allergen Warnings

⚠ peanuts ⚠ coconut

Equipment Needed

large heavy pot wooden spoon

Presentation Guide

Vessel: ceramic bowl

Garnishes: roasted peanuts, ground cinnamon

Accompaniments: quentão (spiced cachaça drink)

Ingredients

500g dried white corn kernels (canjica or milho branco), soaked overnight
800ml coconut milk
400ml water
200g sugar
2 cinnamon sticks
4 whole cloves
Pinch of salt
100g roasted peanuts, chopped
Ground cinnamon for topping

Instructions

1
Soak white corn kernels overnight in water. Drain and rinse.
2
Place corn in a large pot with water and bring to a boil. Reduce heat and simmer for 1-1.5 hours until kernels are tender and beginning to split.
3
Add coconut milk, sugar, cinnamon sticks, cloves, and salt. Stir well.
4
Continue simmering for 30-40 minutes, stirring regularly to prevent sticking, until the porridge is thick and creamy.
5
Remove cinnamon sticks and cloves.
6
Serve warm or cold in bowls, topped with roasted peanuts and a dusting of ground cinnamon.

💡

Did You Know?

During festas juninas, canjica is served alongside dozens of other corn-based treats, because the June festivals coincide with the corn harvest in Brazil.

Chef's Notes

Equipment Tips

large heavy pot
wooden spoon

Garnishing

roasted peanuts, ground cinnamon

Accompaniments

quentão (spiced cachaça drink)

The Story Behind Canjica

Canjica combines indigenous corn cultivation traditions with Portuguese sugar and African coconut milk cooking techniques, making it a true symbol of Brazil's multicultural cuisine. The dish is inseparable from festas juninas, the beloved harvest festivals celebrated throughout Brazil in June with bonfires, quadrilha dancing, and an abundance of corn dishes.

🕐 Traditionally enjoyed festas juninas (june festivals), winter 📜 Origins: Colonial era adaptation

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