A Cape Verdian Wedding Dish - Xerem de Festa

Ingredients:

4-5 lbs. xerem (coarse ground corn)

2 lbs. salted pork fat (try it with an animal fat substitute but you compromise authentic flavor)

4 medium onions

1 lb. pork meat, cubed

Cooking Instructions:

Soak xerem over night in the following manner: cover xerem with water; add 1 lb. of pork fat and 2 onions. The next day, place the rest of pork fat, sliced onions and pork meat into a large pot. Add xerem and a sufficient amount of water. Bring to a boil. Lower heat and simmer until all of moisture is absorbed.

#capeverde #pork