There’s a long way and a short way to make mungunza, which Fatima Falangola describes as a Brazilian sweet dish of African influence, first created by African slaves during Colonial times.
The long way calls for a pressure cooker and whole dried hominy, sold primarily by the area’s Latin markets (ground dried hominy, which is more common, doesn’t work in this dish.) The short way, which can be wrapped up in 20 minutes, requires canned hominy and a cooking pot.
In either case, home cooks have plenty of time to perfect their mungunza preparations before St. Anthony’s Day, St. John’s Day and St. Peter’s Day, the June harvest festivals at which the warm pudding is usually served. Of course, June means winter in Brazil, so Northern Hemisphere weather conditions are suitable for the dessert right this instant.
— Hanna Raskin