Pamonha (pronounced pa-mon-ya) is made from fresh corn that is grated or blended with coconut to make a paste, wrapped in corn leaves and then steamed. The word is derived from the Tupi-Guarani dialect word “pa’muna,” which means sticky, or “apa-mimoia,” meaning wrapped and cooked. Pamonha is traditionally eaten during the Festa Junina, a festival in the northeast of Brazil that celebrates the end of the harvest and the beginning of winter. Pamonha can be made sweet with condensed milk, cheese and guava jam, or savory, filled with meat and cheese. This untraditional version, adapted from my book “Fusão: Untraditional Recipes Inspired by Brasil” (Interlink Books, 2025), is topped with a red pepper ragout, and happens to be vegan, making it a great option for an exciting meatless centerpiece.
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