Canjica (Portuguese pronunciation: [kɐ̃ˈʒikɐ]) or mugunzá ([muɡũˈza]) is a Brazilian sweet dish, associated with winter festivals, which in Brazil is in June (Festa Junina).
The dish is a porridge made with white de-germed whole maize kernels (canjica), cooked with milk, sugar and cinnamon until tender. Coconut and coconut milk as well as some cloves are also added, mainly in the northern variety of this recipe (northeastern variety). Other ingredients may be added, such as peanuts and sweetened condensed milk.

The name canjica is prevalent in southern Brazil, while mugunzá is used in the nortern states (where canjica means a different dish, made with unripe corn juice). Both words come from the Kongo (Kikongo) and/or Mbundu (Kimbundu) languages, where they refer to similar grain porridges.

This food is of African influence, firstly created by Brazilian black slaves during the colonial times.

2 15-ounce cans white hominy (or sweet corn)
1-1/2 cups whole milk
3/4 can sweetened condensed milk
1 cup thick coconut milk*
3/4 cup unsalted peanuts, roasted and ground
Cinnamon (optional)

Wash and drain hominy. Add milk and cook over low heat for 20 minutes or until hominy is soft, stirring occasionally. Add condensed milk, coconut milk and peanuts. Simmer for another 10 minutes, stirring occasionally. Transfer mixture into a serving bowl or several small ramekins. Chill.

Serve with cinnamon sprinkled on top.

Keeps well in a fridge for 1 week or freezer for 3 months
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