- 10 EARS OF FRESH CORN, WITH HUSKS
- 500 ML MILK
- 2 CUPS SUGAR
- 1 TEASPOON SALT
- GROUND CINNAMON, TO TASTE
Take off the husks from cobs, saving for later. Grate fresh corn or peel it directly from the cob with a knife, and process in a blender with the milk. Strain to get rid of the hard pieces and add sugar, cinnamon and salt; mix to incorporate. Place two husks together in a package. Put the corn paste inside each package, fold and tie them close with a twine (or a string; you can sew the package). Cook pamonhas in boiling water until it gets firm (or steam them). Serve hot.
IN DETAIL: The most beautiful thing in this recipe is the team work involved: some people grate, others cook, others roll the packages. Family, uncles and neighbours gather in the ritual of pamonhada, a common effort around recipes that are made with fresh corn. I remember how anxious I have always been, waiting to eat this pastry while hot. On the mountains of Minas Gerais, pamonha can be sweet or salty, with a cheese filling. And in Goiânia city I’ve found salted pamonhas with cracklings and pimenta-biquinho sweet pepper.
Confira a receita imperdível de Brigadeirão.
Aproveitar frutas muito maduras, que seriam descartadas, é uma das qualidades dessa sobremesa querida e preparada em todo o país.