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''Canjica'' ((:kɐ̃ˈʒikɐ)) or ''mugunzá'' ((:muɡũˈza)) is a Brazilian sweet dish, associated with winter festivals, which in Brazil is in June (Festa Junina). The dish is a porridge made with white de-germed whole maize kernels (canjica), cooked with milk, sugar and cinnamon until tender. Coconut and coconut milk as well as some cloves are also added, mainly in the northern variety of this recipe (northeastern variety). Other ingredients may be added, such as peanuts and sweetened condensed milk. The name ''canjica'' is prevalent in southern Brazil, while ''mugunzá'' is used in the northern states (where ''canjica'' means a different dish, made with unripe cooked corn juice). This food is of African influence, firstly created by Brazilian black slaves during the colonial times. In Colombia and other Latinamerican countries, one dish similar to Canjica cooked corn, known as Mazamorra, is widespread in the traditional cuisine. == See also == * Cuisine of São Tomé and Príncipe * Pamonha * Canjica, a type of white corn * Curau * List of Brazilian sweets and desserts * 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Canjica (dish)」の詳細全文を読む スポンサード リンク
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