Pamonha is a boiled corn paste traditionally wrapped in a corn husk and served during Festa Junina in Brazil. It can be sweet or savory and is influenced by Portuguese and African cooking styles. Pamonha is a staple in the coastal plains region and is often served with black beans and rice. It is commonly found in roadside restaurants in the northeastern region of Brazil.
Served during the winter festivities of Festa Junina, pamonha is a Brazilian boiled corn paste. During the boiling process, the pasta is traditionally wrapped in a corn husk and then tied with string. When pamonha is served, it is often with or still around the corn husk, although the husk is not to be eaten.
The name pamonha comes from the Tupi language. It means sticky, which certainly describes this Brazilian food. Throughout the country, corn noodles are served alongside a meal, either as a snack or meal in itself, or as a dessert, depending on the type of flavorings that are added.
Pamonhas can be sweet or savoury. Traditionally those that are sweet are served in the southern part of Brazil, and those that are savory are more often found in central Brazil. The coastal plains region is known for its pamonha.
The foods and recipes of Brazil were largely influenced by those immigrants from Portugal, Germany and Italy. The cooking style of the coastal and northeastern lowland regions where pamonha is commonly found was largely influenced by immigrants from Portugal and Africa. This fertile plain had many kinds of fresh produce available on an ongoing basis. The corn used for pamonha was a staple crop in the region. The recipe evolved from plantation cooks who used locally available ingredients. Black beans and rice are a staple for this region, and pamonha is often served on the side.
To make a pamonha, a paste is made from corn and milk. During the cooking process, coconut milk, sugar, or shredded coconut may be added to this paste to create a sweet flavor. Cheese, sausage or pepperoni can be added for a more savory taste. The paste is then spooned onto the peel. The husk is then folded and wrapped securely so that no water can penetrate during the cooking process. The pamonhas will then be cooked for 45 minutes to an hour in boiling water.
Roadside restaurants serving hot and fresh pamonha are commonly found in the northeastern region of the country. Homemade steamed pamonha are also served by cars along the roads throughout the region. Cooked at home or in a roadside restaurant, pamonha is a favorite of many local people and many tourists as well.
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