Xerém de Festa com Frango e Coco (Cape Verdean Coarse Cornmeal Porridge with Spiced Chicken) – Authentic Cabo Verde Recipe
Served at weddings and island festivals across Santiago: savory cornmeal xerém crowned with braised chicken.
- Country of Origin
- 🇨🇻 Cabo Verde (West Africa, Africa)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Coarse yellow cornmeal (xerém), Braised spiced chicken thighs, Cabbage and tomatoes, Bay leaf, Garlic
Ingredients for Xerém de Festa com Frango e Coco (Cape Verdean Coarse Cornmeal Porridge with Spiced Chicken) (4 Servings)
- 1.25 lbs (or 2.5 cups) coarse yellow cornmeal (xerém), prepped into bite-sized pieces
- 1.5 cups braised spiced chicken thighs, washed and trimmed
- 1 cup cabbage and tomatoes
- 1 medium onion and 3 cloves garlic, finely minced with bay leaf
- 1.5 tbsp traditional Cabo Verde seasoning (garlic, coconut milk touch, sweet paprika, cilantro)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown coarse yellow cornmeal (xerém) for 5 minutes.
- Add minced onion, garlic, bay leaf, and garlic, coconut milk touch, sweet paprika, cilantro, stirring for 2 minutes until deeply aromatic.
- Add braised spiced chicken thighs and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in cabbage and tomatoes right before serving warm.