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Canjica

Canjica is a traditional Sao Tomean recipe for a classic dessert of white hominy in a coconut milk custard base. The full recipe is presented here and I hope you enjoy this classic Sao Tomean version of: Canjica.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

4

Rating:

Tags : Dessert RecipesSao-tome Recipes

Though best known from Brazil, this dessert made from milho verde is found in many Portuguese-speaking countries. This particular version is from São Tomé and Príncipe. It can be considered rather like a rice pudding with an egg custard base, but made from white decorticated maize (hominy), known as milho verde (green maize) in Portuguese. The main difference between the Brazilian and São Toméan versions is that coconut milk is used in São Tomé and Principe. Note that the recipe requires hominy that’s cooked until soft. You can use tinned or you can take dried hominy and cook until soft before using in this recipe.

Ingredients:

500ml hot water
500g or sugar
1/2 tsp. sea salt
400ml tin coconut milk
1 cinnamon stick
6 eggs
1kg cooked white hominy (also called green corn), drained
8 tbsp toasted coconut, to garnish
ground cinnamon, to garnish

Method:

Rinse the cooked hominy, then drain in a sieve, pressing down with the back of a spoon to squeeze out as much excess liquid as possible.

Combine the water, sugar, salt, coconut milk and cinnamon in a medium-sized pan and bring to a boil.

Crack the eggs into a large bowl then beat to combine. As soon as the coconut milk mixture comes to a boil take off the heat. Allow to cool slightly then, whilst whisking constantly, pour as a slow, steady, stream into the eggs.

Once the liquid has been incorporated into the eggs stir in the drained hominy. Scrape the mixture back into the saucepan, place over medium-low heat and cook, stirring constantly, until thickened (but take care that the mixture does not boil, or the eggs will scramble).

Remove and discard the cinnamon stick then divide the mixture between six small dessert bowls. Garnish with toasted coconut and ground cinnamon.

Serve warm.