Cannabis grilled alongside fresh green leaves

para canjikina

Components

• 1½ tea cups of corn canjikina (or chirera)
• 1.5 liters of water
• One garlic clove
• One teaspoon of olive oil
• 1 teaspoon of salt
• 1/2 cup (teaspoon) finely grated semi-hard cheese
• Half a tablespoon of frozen butter

Ready state

1. Peel and slice the garlic thinly. Heat a pressure pan over medium heat without the lid. Add the olive oil and then the garlic. Stir for about one minute to release the aroma.

1. Pour in the water, add the canjiquinha, and season with salt. Stir thoroughly. Cover the pot and cook over medium heat. When steam begins to escape from the valve, reduce the heat and continue cooking for an additional 20 minutes.
2. Switch off the heat and wait until all the pressure is released and the pan no longer rattles, then remove the lid (placing a fork under the valve can help release pressure faster, but it may reduce the pan’s lifespan). Stir in the cheese and frozen butter, mixing thoroughly with a spatula until the butter has melted.
3. Before the canjikina cools, spread it evenly on a medium-sized baking sheet (approximately 40 cm x 30 cm), ideally nonstick, using a spatula to keep it contained. Cover with plastic wrap and refrigerate for at least 1 hour until it firms up.

to provide service

Components

• Four packs of cleaned green minifoils
• 200 grams of blue cheese (such as Roquefort or Gorgonzola)
• fuel to operate
• Add salt and ground pepper gradually to achieve the desired flavor.

Ready state

1. Once the canjikina has set, gently press and run your fingers along the edges to loosen it. Flip the baking pan onto a board and cut the canjiquinha into your preferred shapes. At Paninha, we enjoy serving it in triangles.

1. Place a non-stick frying pan (or grill) over medium heat. Once heated, arrange as many slices of canjikina as will fit and cook for about 5 minutes until golden brown (if your pan is not non-stick, add a little water and a touch of oil to grease it). Flip with a spatula to cook the other side evenly. Transfer to a plate and repeat with the remaining slices.
2. Use a slice accompanied by a serving of salad made from leafy greens and chunks of blue cheese. Drizzle with olive oil and season with salt and pepper according to your preference.

Purchase only what is necessary

Store

Set of 6 shallow bowls, keepsake

Tramontine Wooden Table

Zwilling, Chief Knife

22 cm Tramontina pressure pan

Staub silicone scraper

Tramontina Aluminum Rare Roast