Mungunzá Salgado is a traditional dish from the Brazilian Northeast, especially popular at June festivals and family celebrations.
Mungunzá Salgado
Unlike sweet mungunzá, made with coconut and sugar milk, salty mungunzá is a white corn cooked with tasty ingredients such as beef meat or pork, sausage, vegetables, and fresh spices. The texture is creamy and the taste is comforting, making it a substantial dish, ideal for cold days or for family meetings.
Ingredients
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500 g of white corn for mungunzá (soak for 12 hours)
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300 g of beef (or sun meat) desalted and in pieces
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150 g of pepperoni sausage in slices
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100 g diced bacon
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1 chopped onion
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2 chopped garlic cloves
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1 Small green pepper on cubes
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1 carrot in cubes
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1 bay leaf
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Green smell to taste
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Salt and black pepper to taste
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Olive oil or oil to sauté
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Sufficient water for cooking
Preparation mode
- In a pressure cooker, cook the corn (previously soaked) with water and a pinch of salt for about 30 minutes, or until soft. Drain and set aside.
- In a large skillet, heat a little olive oil and fry the bacon until golden. Add the sausage and fry a little more. Then add the beefed meat and let it brown. Reserve.
- In the same pan, add more olive oil, if necessary, and sauté the onion, garlic, peppers and carrots until soft.
- Add the boiled corn and sautéed meats in the pan with the spices. Add the bay leaf, adjust salt and pepper, and add enough water to cover all ingredients.
- Let it cook over medium heat, stirring occasionally for about 20 to 30 minutes or until all the flavors are well incorporated and the broth is thick and creamy.
- Remove the bay leaf, add the green smell and adjust the salt if necessary.
Source: https://cidadeolimpica.com.br/mungunza-salgado/
