Taste and atmosphere
About
A traditional dish from São Domingos made by cooking crushed corn into a savory porridge with local ingredients.
Flavors, dishes and restaurants
Cuisine
Frequently served during cultural events and family gatherings, Xerém has been consumed in rural São Domingos for centuries. It is typically prepared with pork fat, onions, and sometimes dried fish. Finding this authentic taste outside of Cabo Verde's local villages is rare. Check out the Map section to locate regional dining spots.
This dense porridge is considered a highly filling main course, especially during the cooler months.
Ingredients
- 2 cups finely crushed corn
- 4 cups water or meat broth
- 2 tablespoons pork fat or butter
- 1 large onion
- Salt and roasted meat pieces (optional)
Preparation
- Wash and drain the crushed corn.
- In a pot, sauté finely chopped onions in butter or pork fat until translucent.
- Add water or meat broth and bring to a boil.
- Slowly add the corn to the boiling water, stirring continuously until it reaches a thick porridge consistency.
Practical notes before you go
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- Menus and hours can change; confirm before you go.
Related places around here
Nearby
Food
3
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Cachupa São Domingos
A rich corn and bean stew prepared with traditional slow-cooking methods in the São Domingos region.
Food
Pastel de Milho São Domingos
A popular fried pastry made from cornmeal dough and stuffed with fish, commonly found in São Domingos .
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Doce de Papaia São Domingos
A traditional local dessert made from fresh papayas grown in São Domingos , typically served with goat cheese.