This is an AI-generated image.

Xerém (Cornmeal Porridge)

Name: Xerém (Cornmeal Porridge)
Total time: 30 min
Yield: Serves 2
Cuisine: Cabo Verde
Ingredients: 200g Corn grits; 800ml Water; 1/2 Onion; 1 can Canned tuna; 1 tsp Salt

Side Dish

⏱ 30 min

👥 Serves 2

Difficulty ⭐

Coarsely ground corn simmered down — a humble side dish much like polenta.

📱 Open in Storage App

🚧 The Storage app is currently in development. Please check back soon.

📖 The Story Behind This Dish

Coarsely ground cornmeal simmered in water or broth until soft and porridge-like, xerém is beloved as a breakfast or light meal in Cabo Verde. A popular variation called "xerém guisado," stir-fried with fish or beans, is a generous way to use up leftover ingredients too.

🌆 Where it's eaten: Morning: a warm bowl of xerém alongside coffee starts the day. Leftovers from the previous day are often mixed in.

🥕 Ingredients (serves 2)

Corn grits 200g
Water 800ml
Onion 1/2
Canned tuna 1 can
Salt 1 tsp

👩‍🍳 Instructions

Bring water to a boil in a pot and add the salt.
Gradually stir in the corn grits, mixing to avoid lumps.
Reduce to low heat and simmer about 20 minutes, stirring occasionally to prevent scorching, until thickened.
If desired, fold in onion and tuna sautéed separately in another pan to finish.

← More Cabo Verde recipes 🗺 Explore another country