According to the Brazilian Ministry of Agriculture, Livestock and Food Supply, canjica means “pieces of dried corn kernels from which the germ was partially or fully removed”. The word, however, may cause confusion, as it is also used in Brazil to designate traditional Brazilian preparations which have two distinct recipes in different regions of the country. In the Northeast, cajica is a porridge made with ground fresh corn cooked with milk and sprinkled with cinnamon –called curau in São Paulo and Minas Gerais states.In the Southeast region, canjica is made with hominy soaked in water and then cooked with milk, sweetened condensed milk or coconut milk, and sometimes chopped roasted peanuts – which is called mungunzá in the Northeast region of Brazil.