West Africa · Main
Xerém de Festa (Savory Ground Corn Porridge with Braised Pork)
A celebratory slow-cooked coarse corn porridge infused with rich braised pork belly, chouriço, and shredded greens.
The story
Xerém de Festa is the supreme centerpiece of patron saint festivals, weddings, and communal baptisms across the volcanic islands of Fogo and Brava. Reflecting centuries of culinary adaptation, this dish transforms coarsely cracked corn into an opulent, rich porridge through laborious, uninterrupted stirring. Local festival cooks slowly tenderize salted pork and native smoked sausages in cast-iron cauldrons, using the flavorful rendered drippings and seasoned pork stock as the cooking medium for the cornmeal.
Unlock the full recipe
Members get every recipe from all 54 nations, the AI Chef, hands-free Voice Chef and their own cookbook. Seven days free, then £4.99 a month. Cancel any time.
Cook this next
Arroz de Polvo (Rich Red Wine Braised Octopus Rice)
A saucy, full-bodied São Vicente rice dish brimming with tender red wine-braised octopus, sweet bell peppers, and fresh cilantro.
Caldeirada de Cabrito (Spiced Goat and Tomato Stew)
A robust, fragrant Cape Verdean stew of tender goat meat simmered with cassava, sweet potatoes, tomatoes, and local malagueta chili.
Caldo de Peixe (Cape Verdean Fisherman's Fish Broth)
A fragrant, restorative coastal fish broth simmered with root vegetables, green plantains, and fresh herbs.
Cuscus de Milho (Steamed Cornmeal Bread)
A dense, fragrant steamed corn cake layered with sugar and cinnamon, sliced hot and melted with butter.