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Xerém (Cape Verdean Pap)
Xerém (Cape Verdean Pap) is a traditional Cape Verdean recipe for a classic accompaniment of maize meal cooked with onions, chilli, garlic and bayleaf until dry and crumbly. The full recipe is presented here and I hope you enjoy this classic Cape Verdean version of: Cape Verdean Pap (Xerém).
prep time
10 minutes
cook time
20 minutes
Total Time:
30 minutes
Serves:
4
Rating: 
Tags : Chilli RecipesVegetarian RecipesCape-verde Recipes
Xerem is an accompaniment found not only in Cape Verde but also in Brazil and Portugal. Effectively, it is maize meal pap but flavoured with chillies, onion and garlic. In Cape Verde it is typically served to accompany fried fish. However, it’s also served with both meat and fish-based stews.
Ingredients:
150g (1 cup) maize meal (particularly tham made for xerém) (you could use polenta at a pinch)
500ml (2 cups) water
1 medium onion, finely chopped
1/2 chilli, finely chopped
2 garlic cloves, finely chopped
1 Bay leaf
Olive oil, to taste
Salt, to taste
Method:
Add the water to a pan and mix in the onion, chilli, garlic, bayleaf, oil and salt. Bring the ingredients just to a bowl then add the maize meal, in a steady stream whilst beating constantly.
Stir to eliminate any lumps then leave the mixture on low heat, stirring occasionally until the maize meal is no longer raw and the xerem is essentially dry (about 15 minutes).
Serve hot as an accompaniment.
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