Mungunzá is common in several parts of Brazil, having different names and preparations. There are even two savory versions: one with corn and another with corn and beans found in the south of Ceará and west of the states of Paraíba, Pernambuco and Rio Grande do Norte, which uses ingredients similar to those of feijoada.
Ingredients
Yellow degermed maize (canjica): 500 g / 17.6 oz
Jerked beef: 175 g / 6.2 oz
Bacon: 100g / 3.5oz
Calabrese sausage: 125 g / 4.4 oz
Paio sausage: 125 g / 4.4 oz
Lard: 1 shallow tablespoon
Pork ribs: 125 g / 4.4 oz
Cachaça: 1/2 cup
Chopped onion: 1 unit.
Chopped garlic: 3 units.
Chopped red pepper: 1 unit.
Chopped Tomato: 2 units.
Cumin to taste.
Annatto to taste.
Bay leaf.