Corn and Coconut Pamonha

Name: Corn and Coconut Pamonha
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 10 pieces
Cuisine: brazilian
Ingredients: 3 red bell peppers; 2 tablespoons store-bought chile oil, plus extra to serve; 1 1/2 tablespoons tomato paste; 1 tablespoon olive oil; 1 teaspoon flaky sea salt; 1 small garlic clove, grated or crushed; 1/2 teaspoon curry powder; 3 cups frozen corn kernels (about 1 pound), defrosted; 3/4 cup/118 grams quick-cooking polenta or cornmeal; Scant ½ cup canned full-fat coconut milk (mix well before measuring); 1/2 medium onion, roughly chopped; 2 tablespoons coconut oil, plus extra for greasing; 1 teaspoon fine sea salt; 1/2 teaspoon baking powder; ½ teaspoon ground cumin; 40 twists of freshly cracked pepper (about 1/4 teaspoon); Banana leaves, wiped clean on both sides, or parchment paper, for wrapping; Coconut or regular yogurt, chile oil and thinly sliced scallion greens; 2 limes, halved

By Ixta Belfrage

Updated Dec. 2, 2025

Corn and Coconut Pamonha — David Malosh for The New York Times. Food Stylist: Rebecca Jurkevich.

Total Time: 1 hour 10 minutes
Prep Time: 20 minutes
Cook Time: 50 minutes
Rating: (0)
Comments: Read comments

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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Ingredients

Yield:10 pieces

For the Ragout

3red bell peppers
2tablespoons store-bought chile oil, plus extra to serve
1½tablespoons tomato paste
1tablespoon olive oil
1teaspoon flaky sea salt
1small garlic clove, grated or crushed
½teaspoon curry powder

For the Pamonha

3cups frozen corn kernels (about 1 pound), defrosted
¾cup/118 grams quick-cooking polenta or cornmeal
Scant ½ cup canned full-fat coconut milk (mix well before measuring)
½medium onion, roughly chopped
2tablespoons coconut oil, plus extra for greasing
1teaspoon fine sea salt
½teaspoon baking powder
½ teaspoon ground cumin
40twists of freshly cracked pepper (about ¼ teaspoon)
Banana leaves, wiped clean on both sides, or parchment paper, for wrapping

For Serving

Coconut or regular yogurt, chile oil and thinly sliced scallion greens
2limes, halved

Ingredient Substitution Guide

Preparation

Step 1
Make the ragout: Heat the broiler to high. Place the peppers on a pan and broil for 7 to 10 minutes, until soft and nicely charred in parts (but not completely burned). Turn the peppers over and broil until the other side is also soft and nicely charred in parts, about 7 minutes more.
Step 2
Cool the peppers, then deseed and remove some of the skin, leaving some on for color and flavor. Tear the peppers into strips and put them into a pan with the rest of the ragout ingredients. Place on medium heat and cook, stirring, for 5 minutes. Set aside.
Step 3
Make the pamonha: Place all the ingredients except for the banana leaves into a food processor and blend until smooth, scraping down the sides as needed.
Step 4
Heat the oven to 450 degrees. Place a baking dish half-filled with water in the bottom of the oven to create steam.
Step 5
Cut 10 (5 ½- by 6 ½-inch) rectangles out of banana leaves or parchment paper. Lightly brush with coconut oil. Spoon about ⅓ cup/80 grams of the pamonha mix into the center of each banana leaf. Use your hands to form into a 2 ½-by-3-inch rectangle. Brush with a little coconut oil. Fold the two longer sides of the banana leaf together to enclose the pamonha on either side. Place on a large rimmed baking sheet, seam side up, while you continue with the rest. Once all the pamonha are formed, transfer to the oven and bake for 10 minutes, until just set, then set aside to cool for a few minutes.
Step 6
Open the parcels and top with some of the ragout, followed by a spoonful of yogurt. Drizzle over some chile oil and serve with sliced scallions and fresh lime squeezed on top.