by Chef Paulo Machado – in reference to Brazilian gastronomy
Corn is a delicious ingredient used in many cultures and countries. At Food Safari México, the group eats corn tortillas and tamales for Dia de Muertos, a tradition. And how about today two tasty recipes with you: Corn Cake and Pamonha. About pamonha, this Brazilian delicacy that refers to the first peoples of the Americas, has its Mexican version that gets its name from tamales, and the Peruvian and Paraguayan version that is called humitas.
The fact is that delight is often found in the most varied corners of this American continent made with salt, without salt and sometimes stuffed. The mush is a delicious meal. At this time of year it is very common to find green maize being sold in markets, fairs and even on the streets of cities in the interior and capitals in the Midwest. It is due to the corn harvest. So, be sure to celebrate this delicious, versatile and seasonal ingredient … I teach you now an easy and simple corn cake recipe. Those that are even better if consumed with a good glass of cold milk. Or that honey spoon of bees from the Pantanal.
ROASTED CORN CAKE:
Ingredients:
8 ears of grated corn
2 cups of crystal sugar
500 grams of grated Minas cheese
200 ml of milk
1 pinch of salt
Butter for greasing
Method of preparation:
Remove the corn from the ears and blend everything in a blender. Grease a baking sheet, place the beaten corn cream and then bake at 200º C, preheated until blushing.
PAMONHA
Ingredients:
10 ears of grated corn
2 cups of crystal sugar
400 grams of grated cheese
200 ml of milk
100 ml of lard
1 pinch of salt
Method of preparation:
Remove the straw from the ears, being careful not to tear it. Reserve. Grate the corn on a grater and mix it with the cheese, the milk (which you should wash the grater with the milk), the sugar and the salt (it should be the consistency of a cream). Put water to boil in a large pot, meanwhile prepare the pamonhas, making a package with the straws. Using two straws, join the ends of a straw together to form a tube. With one hand, hold this part, leaving the loose end facing upwards. Use a small spoon to pour the cream. Close the mush with the other straw, forming an envelope and tie the body of the mush with a string, leaving about 3 cm of space between the filling and the binding, so as not to leak. Transfer to a plate and repeat the process until all the cream is finished. Transfer the pamonhas to the pan with boiling water and cook for 1 hour and 30 minutes. Remove with a slotted spoon, and allow to cool before opening. Then just eat and splash, warm or chilled, with a glass of milk or corn juice. Enjoy your food!
Makes about 15 pamonhas.
