RCI-SN.004.0378.001

Supida de Xerem

Name: Supida de Xerem
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cape Verdean
Ingredients: 4 lbs xerem (coarse ground corn); 2 unit butternut squash; 20 unit kale leaves; 1 lb salted pork fat (diced); 3 lbs pork meat (in cubes); 2 lbs dry beans; 4 medium onions

Ground corn with vegetables and meat

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

xerem (coarse ground corn)
4 lbs
butternut squash
2 unit
kale leaves
20 unit
salted pork fat
diced
1 lb
pork meat
in cubes
3 lbs
dry beans
2 lbs
onions
4 medium

Method

Soak dry beans overnight in water.

Wash in warm water and soak ground corn 2 hours before cooking with l quartered onion.

Marinate and season pork meat overnight with salt, garlic, vinegar, bay leaf, and pepper.

Cover dry beans and salted pork with water.

Cook about one hour and a half or until medium done.

Drain beans when cooked.

Cut kale leaves into strips and boil until medum done in water.

Drain kale leaves.

Cook ground corn in water until medium done.

Cut butternut squash and gut out seeds.

Leave skin on and divide into about 6 pieces.

Supida de Xerem

Ingredients

Method

What Makes This Variant Distinct