Dish

Xerem de festa

To make xerem de festa, cornmeal is cooked in a mixture of water and coconut milk until it is thick and creamy. It is then seasoned with garlic, onion, and salt. The finished dish is typically served in a bowl with a variety of toppings, such as shredded chicken, sausage, or shrimp. Xerem de festa is a great source of carbohydrates and protein, making it a filling meal option.

European cuisine› Mediterranean cuisine› Portuguese cuisine

Porridge

Origins and history

Xerem de festa has its roots in African cuisine and was brought to Brazil by enslaved Africans. It has since become a popular dish throughout the country, particularly in the northeastern region.

Dietary considerations

Xerem de festa is naturally gluten-free and can be made vegan by omitting the meat toppings. It may contain allergens such as shellfish or nuts depending on the toppings used.

Variations

Some variations of xerem de festa include adding vegetables, such as bell peppers or tomatoes, to the dish. It can also be served with a variety of meat toppings, such as beef or pork.

Presentation and garnishing

Xerem de festa is typically served in a bowl with the meat toppings arranged on top. It can also be garnished with chopped fresh herbs or a sprinkle of paprika for color.

Tips & Tricks

Be sure to stir the cornmeal frequently while cooking to prevent lumps from forming. Adding a bit of butter or olive oil to the dish can also help to enhance the flavor.

Side-dishes

Xerem de festa is often served with side dishes such as farofa (toasted cassava flour), couve refogado (sauteed collard greens), or feijão tropeiro (bean and sausage stew).