Pamonha is a traditional Brazilian food made from corn and milk eaten throughout the country. Sometimes it has additional fillings, like meat or cheese, but you’ll most commonly find it sold in its simplest state wrapped in a corn husk. The word comes from the Tupi Guarani language, which means sticky. In certain regions of Brazil, it can also mean “coward” or a dumb person in Portuguese. Today, we’re going to learn how to make it at home!
Pamonha Recipe
Ingredients
-12 espigas médias de milho verde bem novo [12 medium-sized ears of corn]
-4 colheres (sopa) de açúcar [4 tablespoons of sugar]
– ½ lata de leite [half a can of milk]
-1 lata de leite condensado [one can of condensed milk]
When I was in Brazil, I had the opportunity to taste pamonha at a little farm stand in the mountains. I thought it was a great treat! Very interesting word origin! If I make this recipe at home, I know it won’t taste as good as it did that day. Still, I may try it.
Rick:
I just returned from a stay in Goiania, Goias, where they have the best pamonha. It was also my understanding that pamonha is a regional delicacy and is not eaten all over Brazil. If I am wrong though, I will not be dissapointed since I love to eat pamonha (especially doce).
pumapreto:
If one tries making pamonha with regular sweet corn it will not wprk because of lack of starch. You cannot use starch powder either. You need to get “cow corn” from farmers. It is the same type corn people eat in Brazil and has enough starch so the final paste will bind.
Sweet corn has been around long before genetic engineering and is nothing more than a hybrid so it tasted delicately s
weet.
Comments:
Francis:
When I was in Brazil, I had the opportunity to taste pamonha at a little farm stand in the mountains. I thought it was a great treat! Very interesting word origin! If I make this recipe at home, I know it won’t taste as good as it did that day. Still, I may try it.
Rick:
I just returned from a stay in Goiania, Goias, where they have the best pamonha. It was also my understanding that pamonha is a regional delicacy and is not eaten all over Brazil. If I am wrong though, I will not be dissapointed since I love to eat pamonha (especially doce).
pumapreto:
If one tries making pamonha with regular sweet corn it will not wprk because of lack of starch. You cannot use starch powder either. You need to get “cow corn” from farmers. It is the same type corn people eat in Brazil and has enough starch so the final paste will bind.
Sweet corn has been around long before genetic engineering and is nothing more than a hybrid so it tasted delicately s
weet.