Xerém Tradicional
Xerém is a traditional Cape Verdean dish made from ground corn (similar to polenta or grits), often prepared with coconut milk and served as a side dish or a light meal. This version includes fresh tuna and is a flavorful representation of island cuisine.
🧂 Ingredients
- 200 g Fresh tuna(cut into pieces)
- 2 tablespoons Lard or vegetable oil
- 1 large Onion(finely chopped)
- 250 g Cornmeal (for xerém)
- 800 ml Coconut milk
- to taste Salt
- to taste Piri-piri (optional)
👨‍🍳 Instructions
- 1
Season the tuna pieces with salt and piri-piri (if using).
đź’ˇ Tip: Ensure the tuna is fresh and has no strong fishy odor. - 2
In a pot, heat the lard or oil over medium heat. Add the chopped onion and sauté until it begins to turn golden.
- 3
Add the seasoned tuna to the pot and sauté for a few minutes until it starts to change color.
- 4
Pour in the coconut milk and bring to a gentle simmer. Cook for about 5 minutes.
- 5
Gradually add the cornmeal in a steady stream while whisking continuously to prevent lumps. Continue whisking until the mixture thickens.
đź’ˇ Tip: Add the cornmeal slowly to ensure a smooth consistency. - 6
Reduce the heat to low, cover, and let it simmer for about 15 minutes, stirring occasionally, until the xerém is cooked through and has a creamy consistency.
- 7
Taste and adjust salt if needed. Serve immediately.
💡 Tip: Xerém is best served hot.
đź’ˇ Pro Tips
- ✓Xerém can be served as a side dish to grilled fish or meat, or as a light meal on its own.
- âś“If you prefer a smoother consistency, you can use finely ground cornmeal.
- âś“For a different flavor profile, you can add a clove of minced garlic along with the onion.
🔄 Variations
- Xerém de Festa: A richer version often made for celebrations, sometimes including other meats or seafood.
- Vegetarian Xerém: Omit the tuna and add more vegetables like peppers or greens.