Xerém
The corn polenta of the islands: xerém — ground corn cooked like a firm polenta or a festive wedding dish with pork and beans (xerém de festa), the Santiago celebration grain. Ingredients: coarse cornmeal, water, salt; festa version: pork, beans, onions, bay, olive oil.
What it is
The corn polenta of the islands: xerém — ground corn cooked like a firm polenta or a festive wedding dish with pork and beans (xerém de festa), the Santiago celebration grain. Ingredients: coarse cornmeal, water, salt; festa version: pork, beans, onions, bay, olive oil. Recipe: 1) Cook cornmeal in salted water, stirring, to a firm mass. 2) For festa: simmer pork and beans separately; combine or layer. 3) Rest; slice or spoon. 4) Serve with the meats and their broth. Serve: at weddings and baptisms on Santiago. Flavor: corn-sweet, hearty. History: xerém (from Arabic sharīm roots via Portugal) is the Cape Verdean corn ceremony. See also: Cachupa, Canja (Cape Verde).
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General guidance on this topic is free: on this page and on the call we explain what it is, why it happens and what options exist in general terms, valid in any country, without citing specific laws.
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Questions we ask to fine-tune the help
To fine-tune the help to your situation, as the conversation moves forward we ask you:
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