🇨🇻 Cape Verdean Cuisine

Xerem

Cornmeal Porridge

Prep Time 10 min

Servings 4

Difficulty Easy

Calories 285 kcal

Creamy Cape Verdean cornmeal porridge cooked with beans and seasoned with garlic and bay leaf, a rustic staple of the islands.

Ingredients

1 Heat olive oil in a heavy pot. Sauté onion and garlic until softened, about 4 min.
2 Add water and bay leaves. Bring to a boil.
3 Gradually whisk in cornmeal, stirring constantly to prevent lumps.
4 Reduce heat to low. Stir frequently for 20 min until thick and creamy.
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.