Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
363
Calories
31g
Protein
15g
Fat
27g
Carbs
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Animal | not in our table | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4-5 lbs. xerem (coarse ground corn)
- 2 lbs. salted pork fat (try it with an animal fat substitute but you compromise authentic flavor)
- 4 medium onions
- 1 lb. pork meat, cubed
Directions
1
Soak xerem over night in the following manner: cover xerem with water; add 1 lb. of pork fat and 2 onions.
2
The next day, place the rest of pork fat, sliced onions and pork meat into a large pot.
3
Add xerem and a sufficient amount of water. Bring to a boil.
4
Lower heat and simmer until all of moisture is absorbed.
5
Category:Cape Verdean Recipes
6
Category:Cape Verdean Meats
Recipe sourced from
fandom