Discover three typical Festa Junina umami recipes

Credits: Shutterstock

Umami Committee chef teaches how to make a savory corn cake, a queijadinha, and a sweet pamonha

São Paulo, June 2023 – One of the most anticipated times of the year for Brazilians has finally arrived: Festa Junina. This festivity honors three popular saints – Saint Anthony, Saint Peter, and Saint John – and the menu is filled with typical dishes from different regions of Brazil.

To help you shine at the “arraial” with the whole family, Umami Committee chef Matheus Faria de Aguiar selected three recipes with corn, a traditional Festa Junina ingredient, that are rich in umami, the fifth basic taste of the human palate.

Umami is naturally present in many foods. “At the festivities, it appears mainly in treats with corn, parmesan cheese, eggs, tomatoes, and meats,” says the specialist.

Check out below the step-by-step for a delicious savory corn cake, a mouthwatering queijadinha, and a traditional sweet pamonha. Enjoy!

SAVORY CORN CAKE

(Prep time: 25 minutes [+ 20 minutes baking])
Serves: 8 portions

Ingredients

• 4 eggs (200 g)
• 1 teaspoon salt (5 g)
• 2 cups milk (400 ml)
• ½ cup unsalted margarine (100 g)
• 1 cup all-purpose flour (110 g)
• 1 ½ cups fine cornmeal (195 g)
• 1 tablespoon baking powder (12 g)
• 200 g queijo de coalho cheese, cubed
  

Preparation

1. Beat the egg whites with a pinch of salt until foamy. Add yolks, milk, margarine, and remaining salt, and beat until smooth.
2. Gently fold in flour, cornmeal, and baking powder.
3. Pour into a greased and floured 30 x 20 cm baking dish, sprinkle queijo de coalho, and bake at 180 °C (350 °F) for 20 minutes, until a toothpick comes out clean.
   

Tips:

• If no mixer, use a blender for wet ingredients, then fold in dry ones by hand.
• For variation, add fried smoked calabresa sausage to the batter.

QUEIJADINHA

(Prep time: 20 minutes [+ 35 minutes baking])
Makes: 25 units

Ingredients

• 3 eggs, separated (150 g)
• 1 can sweetened condensed milk (395 g)
• ½ cup unsalted butter, room temperature (100 g)
• 5 tablespoons all-purpose flour (50 g)
• 1 cup grated parmesan cheese (100 g)
• 2 packs dried shredded coconut (200 g)
  

Preparation

1. Pass yolks through a sieve, combine with egg whites, and whisk 30 seconds.
2. Add condensed milk and butter, mix well.
3. Gradually fold in flour, parmesan, and coconut.
4. Line muffin tins (6 cm diameter) with paper cups, fill with batter, and bake at 180 °C (350 °F) for 35 minutes, until golden.

SWEET PAMONHA

(Prep time: 2 hours)
Serves: 10 portions

Ingredients

• 5 large corn cobs with husks (2.2 kg)
• ½ cup milk (100 ml)
• 1 tablespoon melted unsalted butter (15 g)
• 1 ½ cups sugar (225 g)
• 1 pinch salt (0.4 g)
  

Preparation

1. Cut cobs at base, separate husks, and reserve.
2. Remove kernels, blend with milk, butter, sugar, and salt until creamy.
3. Wash husks, blanch 3 minutes, and pat dry. Shape into cones, fill with mixture.
4. Cover with another husk, fold, and tie with kitchen string.
5. Cook pamonhas in boiling water for 1 hour and 15 minutes, until firm.

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste on the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. Its two main characteristics are increased salivation and the lingering taste for a few minutes after eating. To learn more, visit www.portalumami.com.br.