If Philippines has "binatog" or " ginataang mais", Brazil has canjica. I have this love affair with whatever "ginataan" recipe which my mom cooks best, either salty or sweet. She just makes the best ginataan. Thus, the experiment in the brazilian kitchen two days ago. I cooked this canjica (recipe here) , a recipe for winter season as it is best eaten hot. This brazilian version of ginataang mais is made special by the added flavor of cinnamon bark, peanut and cloves. You might want to try this recipe the next time you do ginataang mais.
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