Chef Lierson Mattenhauer gives tips on preparing the perfect hominy for Festa Junina

Nothing like a well-crafted hominy to ward off the cold, right? Typical dessert of the June festivities, canjica is an ancient recipe, tasty and easy to prepare. Also known as mungunzá, the recipe varies according to the region of Brazil, but to prepare a good creamy canjica you need to follow a few rules.

We called up chef Lierson Mattenhauer, of Xepa, to give you some basic tips for preparing the perfect hominy for the June party, from preparing the corn to storing the candy in the fridge. Watch!

What is the best type of corn for hominy?

The texture of the hominy is critical to the final result of the candy. “The sweet spot for hominy is when it’s smooth and creamy but still has a firm texture.” If you feel your hominy isn’t creamy enough, Lierson recommends adding condensed milk and coconut milk, but don’t overdo it.

How long does it take to make hominy?

In addition to the 12 hours of soaking the corn, the preparation time can vary. “The cooking time can vary depending on the type of corn you use and the altitude you’re cooking at. In general, hominy takes about 1 hour to cook,” said the chef.

How to store hominy?

Once cooked, hominy is not a food that lasts long in the refrigerator. Even so, Lierson points out that, when stored in an airtight container, the candy can stay in the refrigerator for up to 3 days.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.