Brazilian recipe
Savory Corn Dumpling with Chicken and Bacon (Pamonha Salgada)
This savory Brazilian corn dumpling (pamonha salgada) is a comforting classic, packed with shredded chicken and crispy bacon—perfect for family gatherings.
0.0 / 5 by 0 Reviews
Ingredients
3 medium onions, finely chopped
Salt, black pepper, and ground cumin, to taste
10 ears of sweet corn (look for mature, succulent kernels, not too milky)
100 ml vegetable oil, for sautéing
Corn husks, thoroughly cleaned and boiled, for wrapping
10 slices of bacon, diced
2 large tomatoes, chopped
1 cup coconut milk, for richness and flavor
2 bone-in chicken breasts, cooked and shredded
Salt, black pepper, and ground cumin, to taste
10 ears of sweet corn (look for mature, succulent kernels, not too milky)
100 ml vegetable oil, for sautéing
Corn husks, thoroughly cleaned and boiled, for wrapping
10 slices of bacon, diced
2 large tomatoes, chopped
1 cup coconut milk, for richness and flavor
2 bone-in chicken breasts, cooked and shredded
Where to find ingredients
Sweet corn is widely available at local markets and grocery stores; select cobs that feel firm and full. Fresh coconut milk is common in Nigerian cooking, but you can also find canned full-fat versions in the baking or international aisles of supermarkets like Shoprite or Spar. Corn husks are specific to this dish; you may find them at stores that stock Latin American or specialized international food ingredients, or you can purchase fresh corn and carefully preserve the husks yourself. Bone-in chicken is standard in local markets and butchery counters. For seasoning, your local market’s spice section will have fresh onions, tomatoes, and ground cumin.
Preparation method
- Remove the husks and silk from the corn cobs using a sharp knife to carefully cut the kernels off
- Blend the fresh corn kernels with the coconut milk in a blender until you have a perfectly smooth mixture
- Pour the corn batter through a fine-mesh sieve to catch any stubborn fibers or pieces of husk
- Season the corn base with salt, black pepper, and cumin according to your preference
- Set the corn mixture aside
- Cut the bacon into small pieces and set aside for later
- Boil the bone-in chicken breasts with onion, salt, and enough water to cover until tender
- Shred the chicken meat finely, discarding all the bones
- Sauté the shredded chicken with the bacon, oil, tomato, and fresh herbs until it is aromatic and well-seasoned
- Gently fold the chicken and bacon filling into the corn cream until thoroughly combined
- Prepare the corn husks by boiling them for a few minutes until they are soft and pliable
- Assemble the pamonhas by placing a portion of the corn mixture onto a husk, folding the edges to form a tidy pouch
- Secure each parcel firmly using a strip of husk or kitchen twine
- Boil the prepared parcels in a large pot of water for approximately 20 minutes
- Carefully lift the pamonhas out of the water, drain well, and serve hot inside the husks or sliced into pieces
Observations
Pamonha salgada is a beloved Brazilian treat that perfectly captures the taste of fresh corn, elevated with a hearty, savory filling of shredded chicken and bacon. Known for its distinctively creamy texture and rich, bold flavors, it’s a favorite for traditional family meals or festive occasions. The process involves blending fresh corn into a smooth batter, preparing the seasoned filling, and wrapping everything in corn husks before simmering. The result is a succulent, flavor-packed dish that brings the taste of home-cooked Brazilian comfort right to your kitchen.
Ratings and comments