Creamy Cape Verdean cornmeal porridge cooked with beans and seasoned with garlic and bay leaf, a rustic staple of the islands.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: shallow bowl
Garnishes: olive oil drizzle, black pepper
Accompaniments: grilled fish, stewed vegetables
Instructions
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1
Heat olive oil in a heavy pot. Sauté onion and garlic until softened, about 4 min.
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2
Add water and bay leaves. Bring to a boil.
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3
Gradually whisk in cornmeal, stirring constantly to prevent lumps.
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4
Reduce heat to low. Stir frequently for 20 min until thick and creamy.
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5
Fold in cooked beans. Season with salt and pepper. Remove bay leaves before serving.
Did You Know?
Xerem is sometimes called the "little sister" of cachupa because it uses similar ingredients but cooks in a fraction of the time.
Chef's Notes
Equipment Tips
- heavy pot
- wooden spoon
- ladle
Garnishing
olive oil drizzle, black pepper
Accompaniments
grilled fish, stewed vegetables
The Story Behind Xerem
Xerem reflects the importance of corn in Cape Verdean cuisine, introduced during the colonial era. This humble cornmeal dish sustained working families across the islands and remains a beloved everyday staple, particularly on Santiago and Fogo.
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