Canjiquinha com Lingüiça

Name: Canjiquinha com Lingüiça
Cuisine: Brazilian
Ingredients: 2 medium onions, grated; 2 cups conjiquinha or milled dried corn; 2 cups conjiquinha or milled dried corn; 2 pounds excellent quality, mildly spicy thin pork, chicken, or lamb sausages; 2 pounds excellent quality, mildly spicy thin pork, chicken, or lamb sausages; 1 green bell pepper, cored, seeded, and grated; 1 whole head garlic, peeled and chopped; Boiled White Rice and Sautéed mustard greens, to serve; Boiled White Rice and Sautéed mustard greens, to serve; Salt to taste; 2 pounds excellent quality, mildly spicy thin pork, chicken, or lamb sausages

Dried Corn with Sausages

Preparation info

Serves
6

Difficulty
Easy

Appears in

Brazil

By Christopher Idone

Published 1995

About

The Brazilian Indian method of drying corn is called conjiquinha. The same method is called samp among the American Indians of the Northeast. The corn is mixed with a lye and water mixture, the outer skins removed, and the kernels dried and stored for winter use. Conjiquinha is available at Brazilian markets.

Ingredients

2 cups conjiquinha or milled dried corn
2 medium onions, grated
1 whole head

Americas
Brazil
Minas Gerais
Main course

Method

Bring 4 cups of lightly salted water to a boil over medium-high heat, then add the corn. Reduce the heat and simmer, stirring from time to time, and add more boiling water as it evaporates. When the corn is almost tender (about 1 hour to 1 hour and 15 minutes), add the onions, garlic, and pepper. Add the sausages and salt, cover, and cook another 15 minutes. Stir from time to time, making sure