Brazilian · dessert
Canjica (Mugunza)
Canjica (Mugunza) reads sweetness 7.2, richness 5.2 and warm spice 3.9 on Palate's 0–10 flavor X-ray — a Brazilian dessert, about 10 hr 20 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 2.4 / 10
- Sweet & Fruity — 8.0 / 10
- Sour & Bright — 0.7 / 10
- Bitter & Earthy — 1.5 / 10
- Rich & Fat — 6.2 / 10
- Aromatic & Spice — 4.2 / 10
The measured notes (of 18)
Sweetness 7.2 · Richness 5.2 · Warm Spice 3.9 · Nutty 3.3 · Floral 3.0 · Fruity 2.9 · Umami 2.3 · Earthy 1.4 · Salinity 1.1 · Sourness 0.7 · Bitterness 0.5
What's in it (9)
- 2 cups dried white corn hominy (canjica)
- 1 can (14 oz) coconut milk
- 1 cup whole milk
- 1/2 can (7 oz) sweetened condensed milk
- 1/4 cup sugar
- 2 cinnamon sticks
- 4 cloves
- 1/2 cup grated coconut
- 1 tsp ground cinnamon for serving
Time & effort: about 10 hr 20 min (40 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 211.4 kcal, 8.2 g protein, 9.9 g fat, 24.2 g carbs
Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Soak dried corn overnight, then simmer in fresh water for 1 to 2 hours until tender and the kernels split.
- Add coconut milk, whole milk, condensed milk, cinnamon sticks, and cloves, and cook over medium heat, stirring often, until thick and creamy.
- Stir in grated coconut, spoon into bowls, and dust with ground cinnamon to serve.
Dishes with a similar flavor shape
- Habichuelas con Dulce — Dominican
- Umm Ali (Egyptian Bread Pudding) — Egyptian
- Sholeh Zard (Saffron Rice Pudding) — Persian
- Gajar Halwa — Indian
- Cornmeal Porridge — Jamaican
Keep reading: what sweetness, richness, warm spice mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.