Xerem de Festa (A Feast Dish) is a traditional Cape Verdean recipe for a classic stew of diced pork, onions and ground maize cooked in pork fat that's traditionally served for feasts. The full recipe is presented here and I hope you enjoy this classic Cape Verdean version of: A Feast Dish (Xerem de Festa).
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Ingredients:
2kg xerem (coarsely-ground maize)
900g salt pork fat
4 medium onions
450g pork, cubed
Method:
Prepare the xerem by mixing with half the pork fat and 2 chopped onions. Cover with water and allow to soak over night. The following day place the remaining pork fat, onions and the pork meat into a large pot.
Add the xerem and sufficient water to cover. Bring to a boil, reduce to a simmer and cook, uncovered until all the water has been absorbed (about 40 minutes). Allow to cool a little and serve.
If desired you can fish out the pork pieces and serve on top of the cornmeal porridge.