Pamonha
A Brazilian dish made from fresh corn.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Sombra do Cajueiro
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Pamonha's origins are deeply rooted in indigenous Brazilian cultures, predating European colonization. Corn, a staple crop, was central to indigenous diets and rituals. The dish reflects a tradition of utilizing the entire corn plant, and its simple preparation methods align with ancestral cooking techniques adapted over centuries.
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Pamonha holds significant cultural value in Brazil, particularly during festivals and celebrations, especially during the Festa Junina, a traditional Brazilian festival celebrated in June.
Festa Junina Staple
Pamonha is a quintessential dish served during Festa Junina, a month-long celebration honoring rural life and agricultural harvests. It's a symbol of abundance and the bounty of the land.
Family Traditions
Pamonha preparation is often a family affair, with multiple generations coming together to husk the corn, grind the kernels, and assemble the pamonhas. This tradition strengthens family bonds and passes down culinary knowledge.
Regional Variations
Different regions of Brazil have their own unique variations of pamonha. Some regions add cheese, while others incorporate spicy peppers, reflecting the diverse culinary traditions of the country.
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Pamonha offers a sweet and subtly savory flavor profile, characterized by the fresh, milky sweetness of corn. The addition of coconut milk and sugar enhances the sweetness, while a pinch of salt balances the flavors.
The primary flavor comes from the fresh, sweet corn kernels, which are ground into a creamy paste. Coconut milk adds richness and a tropical aroma, while sugar provides sweetness. A touch of salt balances the sweetness and enhances the overall flavor. Some variations include spices like cinnamon or anise, adding further complexity.
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Use Fresh Corn
The key to a delicious pamonha is using fresh, sweet corn. The fresher the corn, the sweeter and more flavorful the pamonha will be.
Grind the Corn Properly
Grind the corn kernels into a smooth paste, ensuring there are no large pieces remaining. This will result in a creamier and more enjoyable texture.
Tie Securely
When wrapping the pamonha in corn husks, make sure to tie them securely with kitchen twine or strips of corn husk to prevent them from unraveling during cooking.
Cook Evenly
Steam or boil the pamonhas until they are firm to the touch. Cooking time may vary depending on the size and thickness of the pamonhas.
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