🇧🇷 Brazilian

Corn Canjiquinha

Name: Corn Canjiquinha
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: to taste Salt; 2, chopped Onion; 4 cloves, minced Garlic; 3 medium, cubed Potato; 2, thickly sliced Carrot; 750 ml Stock or Broth; 100 g Cheese; 400 g Corn; 1 tsp Smoked Paprika; 2 tbsp Palm Oil; 200 g Corn Grits

🇧🇷 Brazilian

A slow-simmered brazilian pot of corn, root vegetables and rich broth — dinner that tastes like a warm kitchen on a cold day. Ready in 50 minutes including prep.

Prep 15 min Cook 35 min Serves 4 Medium

Ingredients

Saltto taste
Onion2, chopped
Garlic4 cloves, minced
Potato3 medium, cubed
Carrot2, thickly sliced
Stock or Broth750 ml
Cheese100 g
Corn400 g
Smoked Paprika1 tsp
Palm Oil2 tbsp
Corn Grits200 g

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Warm the Palm Oil in a heavy casserole and brown the corn well on all sides — real colour means real flavour.
2
Lift the corn out, soften the onion and garlic in the same pot, then add the smoked paprika.
3
Return the corn, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with fresh cilantro right before serving.

Chef's tip

For deeper flavour, toast the smoked paprika in the oil before adding anything wet.

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Watch how it's made

Video: Canjiquinha com Linguiça de Frango e Bacon No Sabor de Família · on YouTube