This recipe is a slightly-modified version of Margarette de Andrade’s.

Mungunza

2 cups cooked hominy, drained
4 cups milk
3 whole cloves
1 cinnamon stick
1 teaspoon salt
1 cup sugar, or less (I only used 1/2 cup)
1 tablespoon butter
1/2 cup crushed roasted peanuts
1 teaspoon rose flower water (optional)
1 cup thick coconut milk
Rice flour to thicken
Ground cinnamon for garnish

Scald milk in a large saucepan or casserole. Add hominy, cloves, cinnamon stick, salt, and sugar. Simmer for 45 minutes, then add butter, roasted peanuts, and rose flower water. Simmer another 45 minutes. Add coconut milk and enough rice flour to make it creamy. Serve cold, sprinkled with cinnamon.

From Brazilian Cookery: Traditional and Modern by Margarette de Andrade:

In some areas of Brazil this is called Cha de Burro or Burro’s Tea. In Bahia, although one eats it with a spoon, it is called Mungunza para Beber, or Hominy to Drink. A thicker, more solid type is prepared with the same ingredients and called Mungunza para Corbar, or Hominy to Cut. This is spooned into a plate lined with banana fronds and allowed to cool. It is cut into squares and served cold. Sometimes the banana fronds are slightly scorched over a flame. A plain Pyrex dish is used when banana fronds are unavailable.

This dish is almost like a cross between our Filipino binatog and our Maja Blanca Mais.