Xarém with Saharan Flavors

Ingredients

In this adaptation, the traditional Portuguese Xarém is transformed into a Saharan delight by incorporating unique ingredients and spices. The original recipe's seafood elements are replaced with tender lamb or camel meat, adding a distinct flavor profile. Saharan spices like cumin, coriander, and turmeric are introduced, infusing the dish with the vibrant tastes of the desert. The addition of a tangy tomato chutney complements the flavors and adds a refreshing twist. We alse have the original recipe for Xarém, so you can check it out.

• 1 cup (200g) cornmeal 1 cup (200g) cornmeal
• 4 cups (950ml) water 4 cups (950ml) water
• 1 lb (450g) lamb or camel meat, cut into small pieces 1 lb (450g) lamb or camel meat, cut into small pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish
• Tomato Chutney: Tomato Chutney:
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring the water to a boil. Slowly add the cornmeal while stirring continuously to avoid lumps. Reduce the heat to low and cook for 20-25 minutes, stirring occasionally, until the mixture thickens into a porridge-like consistency.
2. 2.
   In a separate pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they turn golden brown.
3. 3.
   Add the lamb or camel meat to the pan and cook until browned on all sides.
4. 4.
   Sprinkle the ground cumin, coriander, turmeric, salt, and black pepper over the meat. Stir well to coat the meat evenly with the spices.
5. 5.
   Transfer the spiced meat mixture to the pot with the cornmeal porridge. Stir everything together and let it simmer for an additional 10-15 minutes to allow the flavors to meld.
6. 6.
   Meanwhile, prepare the tomato chutney by heating olive oil in a separate pan. Add the diced tomatoes, chopped onion, and minced garlic. Cook until the tomatoes soften and release their juices.
7. 7.
   Stir in the lemon juice, salt, and black pepper. Simmer for a few more minutes until the chutney thickens slightly.
8. 8.
   Serve the Saharan-inspired Xarém hot, garnished with fresh cilantro or parsley, and accompanied by the tangy tomato chutney on the side.

Treat your ingredients with care...

• Cornmeal — Make sure to gradually add the cornmeal to the boiling water while stirring continuously to prevent lumps from forming.
• Lamb or Camel Meat — For tender meat, choose cuts that are suitable for slow cooking. If using camel meat, marinate it in lemon juice for an hour before cooking to tenderize it further.

Tips & Tricks

• To add an extra layer of flavor, toast the spices (cumin, coriander, and turmeric) in a dry pan before adding them to the meat.
• For a spicier kick, add a pinch of cayenne pepper or chili flakes to the meat mixture.
• If camel meat is not available, you can substitute it with lean lamb or beef.
• Adjust the consistency of the cornmeal porridge by adding more water if desired.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve the Saharan-inspired Xarém as a main course, accompanied by a fresh salad or steamed vegetables. It pairs well with warm bread or couscous on the side.

Presentation advice

Present the Xarém in individual bowls, garnished with a sprig of fresh cilantro or parsley. Drizzle the tomato chutney over the top or serve it in a small dish on the side for guests to add according to their preference.