Cape Verdian Ground Corn with Vegetables and Meat -Supida de Xerem

Ingredients:

1,8 kg xerem (coarsely-grund maize)

2 butternut squashes, peeled and cubed

20 kale leaves, chopped

450 g salted pork fat, diced

1.3 kg 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

120 ml groundnut oil

Cooking Instructions:

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, onons 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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