Naga-style Spiced Cornmeal Porridge

Ingredients

In this Naga-style adaptation, we have replaced the traditional Portuguese ingredients like sausage and dried codfish with local Naga ingredients such as bamboo shoots and smoked pork. The spices have also been modified to include Naga chili peppers, ginger, and garlic, which give the dish its characteristic fiery flavor. These changes infuse the dish with the bold and unique flavors of Naga cuisine, while still maintaining the creamy and comforting nature of the original Xerem de festa. We alse have the original recipe for Xerem de festa, so you can check it out.

• 2 cups (470ml) cornmeal 2 cups (470ml) cornmeal
• 4 cups (950ml) water 4 cups (950ml) water
• 1 cup (240ml) bamboo shoots, sliced 1 cup (240ml) bamboo shoots, sliced
• 1 cup (240g) smoked pork, diced 1 cup (240g) smoked pork, diced
• 2 Naga chili peppers, finely chopped 2 Naga chili peppers, finely chopped
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 20g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large pot, bring the water to a boil.
2. 2.
   Gradually add the cornmeal to the boiling water, stirring continuously to avoid lumps.
3. 3.
   Reduce the heat to low and simmer the cornmeal for 15-20 minutes, stirring occasionally.
4. 4.
   In a separate pan, heat some oil and add the ginger, garlic, and Naga chili peppers. Sauté until fragrant.
5. 5.
   Add the bamboo shoots and smoked pork to the pan and cook for 5 minutes.
6. 6.
   Add the turmeric powder and salt to the pan and mix well.
7. 7.
   Transfer the cooked bamboo shoots and smoked pork mixture to the pot of cornmeal porridge. Stir well to combine.
8. 8.
   Continue to simmer the porridge for another 10 minutes, allowing the flavors to meld together.
9. 9.
   Adjust the seasoning if needed.
10. 10.
    Serve the Naga-style Spiced Cornmeal Porridge hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Bamboo shoots — If using fresh bamboo shoots, make sure to blanch them in boiling water for a few minutes before slicing. If using canned bamboo shoots, rinse them thoroughly before adding to the dish.

Tips & Tricks

• Adjust the amount of Naga chili peppers according to your spice tolerance. For a milder version, remove the seeds before chopping.
• For a smokier flavor, you can use smoked chicken or smoked fish instead of smoked pork.
• Serve the porridge with a side of Naga-style pickles for an extra burst of flavor.
• Leftovers can be refrigerated and reheated the next day. The flavors tend to intensify, making it even more delicious.

Serving advice

Serve the Naga-style Spiced Cornmeal Porridge hot in individual bowls. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

To enhance the presentation, you can sprinkle some red chili flakes or paprika on top of the porridge. Serve it alongside a traditional Naga woven mat or plate for an authentic touch.