Pamonhada

Raze the green corn and then scrape off the husk with a knife to use the remaining corn

Add hot melted butter or pig's fat, salt to taste, and mix well

Finally add the sausage and mix

Prepare the husks: choose good ears of green corn, cut off the lower part of the ear with a sharp knife

Once cut, the husks will come apart easily

Do not use the outer husks

Place one husk over another, the wider part over the wider part

Add a scoop of cornmeal on the widest side, fold the sides over each other, one on top of the other, and then fold in half, securing the two ends with the proper binding material (moist cornhusk strips)

Cook the pamonhas in boiling water until the husks turn yellow

Serve with butter and coffee

Make 30 pamonhas

Note: for fried pamonha, remove it from the husk after cooking and fry in hot fat

Note: although there is a sweet pamonha, Goians prefer the salty one, which can be filled with sausage, pequi, and até pepper or cheese (which is mandatory for the 'sweet' pamonha)

Pamonhada is a party that lasts all day; when it's made for lunch, that's just it.