Supida de Xerem
(Ground Corn with Vegetables and Meat) Recipe

Origin: Cape Verde Period: Traditional

Ingredients:

1,8kg xerem (coarsely-grund maize)
2 butternut squashes, peeled and cubed
20 kale leaves, chopped
450g salted pork fat, diced
1.3kg pork meat, diced
900g dry beans (any kind)
4 medium onions, sliced
1/2 tsp salt
3 garlic cloves, minced
15oml vinegar
1 bayleaf
1 tsp black pepper
120ml groundnut oil

Supida de Xerem
(Ground Corn with Vegetables and Meat) Preparation:

Method:

Allow the beans to soak in plenty of water over night. Form a marinade from the salt ,garlic, vinegar, bayleaf and black pepper. Use this to marinate the pork over night. Wash the dry maize in warm water and soak for 2 hours before cooking (Add 1/4 onion for flavour).

The following day, drain the beans and add to a pot along with the pork. Cover with water and cook for about 90 minutes, or until the beans are almost soft. Drain the beans, but retain the water to cook the kale leaves until soft (About 20 minutes). Cook the ground corn in water until almost done (About 20 minutes).

Place the squash in the bottom of a large pot, then add the pork meat, kale, beans, onions and ground maize, forming layers. Add 120ml oil and 700ml water then cover with aluminium foil and place the lid on top. Cook on very low heat for 90 minutes then serve.

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