Pamonha Revisited

Toninho picking corn from the field that morning!

Fia and her grandson Cristofer adding
rendered pork fat for richness

The whole family chips in to help!

So as I mentioned in my first post, I happened to be in Brazil during the peak of corn season and I was excited to find out that Julio's family planned a day of Pamonha making at Maria's (Julio's sister) farm.  As pictured above Julio's brother, Tonhinho, picked the corn from the field that very morning.  We shucked the ears and retained the husks.  The old fashioned way of grating the corn for this dish is pictured above but that was just for theatrics.  After the third ear we all decided to do it the modern way with a blender.  The puree is then mixed with warm milk, (from the family cow, of course) rendered pork fat, and sugar.  Finally it's poured into boiled corn husks as pictured above and then boiled for 20 to 30 minutes.   The result is a thick corn pudding unlike any you have ever tasted.  Corn from your back yard, milk from your own cow?  It doesn't get any more local than that.  The whole family gathers to pitch in and good thymes are always had by all!