Porridge
Xarém (Cape Verdean Corn Porridge)
About
A savoury, slow-cooked cornmeal porridge from the islands of Cape Verde, enriched with sautéed onion, tomato, and often fish or shellfish, reflecting the archipelago's Afro-Portuguese roots.
Equipment
- Heavy pot
- Wooden spoon
- Frying pan
Ingredients
Coarse cornmeal (fine polenta-style)1.5 cups
Water or fish stock5 cups
Onion, finely chopped1
Garlic cloves, minced3
Ripe tomatoes, chopped2
Olive oil3 tbsp
Bay leaf1
Smoked or fresh fish, flaked (optional)1 cup
Saltto taste
Black pepper0.5 tsp
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