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Monjolo corn flour is a flour obtained from fermented and pounded corn, separated into sieves to be put on the fire, where it forms the “bijus” (or beijus) that characterize its texture and flavor. It is a food of indigenous origin, widely used in the colonial period among drovers and by a large part of the population in some regions. “Working for free, just monjolo” (popular expression) Source Slow Food https://slowfoodbrasil.org.br/?s=Fari... Soundtrack by Ari Frello / @arifrello .