Supida de Xerem

Supida de Xerem Recipe from Cape Verde: Ground Corn, Butternut Squash, Kale, Pork, and Beans

Region / culture: Cape Verde | Servings: 10

Introduction

Supida de Xerem is a traditional Brazilian dish that combines corn, beans, meat, and vegetables in a hearty and flavorful stew. This dish is popular in the northeastern region of Brazil and is often served at special occasions and celebrations.

History

Supida de Xerem has its origins in the indigenous and African culinary traditions of Brazil. The dish has evolved over time to include a variety of ingredients and flavors, making it a beloved and versatile dish in Brazilian cuisine.

Ingredients

4 lb (1.81 kg) xerem (coarse ground corn)
2 butternut squash
20 kale leaves
1 lb (454 g) salted pork fat, diced
3 lb (1.36 kg) pork meat, in cubes
2 lb (907 g) dry beans
4 medium onions

How to prepare

Preparation

Soak the dry beans overnight in water.
Wash the ground corn in warm water and soak it for 2 hours before cooking with a quartered onion.
Marinate and season the pork meat overnight with salt, garlic, vinegar, bay leaf, and pepper.
Cover the dry beans and salted pork with water.
Cook for about one and a half hours or until medium done.
Drain the cooked beans.
Cut the kale leaves into strips and boil them in water until medium done.
Drain the kale leaves.
Cook the ground corn in water until medium done.
Cut the butternut squash, remove the seeds, and leave the skin on. Divide it into about 6 pieces.

Cooking

In a large pot, layer the following ingredients: squash at the bottom first, skin side down. Then add the pork meat, kale, beans, cubed onions, and ground corn.
Season with salt, garlic, bay leaf, and pepper.
Add 0.5 cup of oil and 3 cups of water.
Cover with aluminum foil and a pot cover.
Cook on low flame for one and a half hours.

Variations

For a vegetarian version, omit the meat and pork fat and add extra vegetables such as bell peppers, zucchini, and carrots.
Add coconut milk for a creamy and tropical twist to the dish.
Experiment with different spices and seasonings to customize the flavor of the stew.

Cooking Tips & Tricks

Soaking the dry beans overnight helps to reduce cooking time and improve the texture of the beans.

- Marinating the pork meat overnight allows the flavors to penetrate the meat and adds depth to the dish.

- Layering the ingredients in the pot ensures that each component cooks evenly and absorbs the flavors of the other ingredients.

Serving Suggestions

Supida de Xerem can be served with a side of rice or farofa (toasted cassava flour) for a complete and satisfying meal. It pairs well with a fresh salad or steamed vegetables.

Cooking Techniques

Layering the ingredients in the pot and cooking on low flame allows the flavors to meld together and creates a rich and savory stew. Stirring occasionally ensures that the ingredients cook evenly and do not stick to the bottom of the pot.

Ingredient Substitutions

If xerem is not available, you can substitute with coarse ground cornmeal or polenta. You can also use different types of beans, such as black beans or pinto beans, in place of the dry beans.

Make Ahead Tips

Supida de Xerem can be made ahead of time and reheated before serving. Store the stew in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.

Presentation Ideas

Serve Supida de Xerem in a large serving bowl and garnish with fresh herbs, such as parsley or cilantro, for a pop of color. You can also drizzle with olive oil or hot sauce for added flavor.

Pairing Recommendations

Supida de Xerem pairs well with a variety of beverages, such as caipirinhas (Brazilian cocktails), fruit juices, or coconut water. For dessert, serve with a traditional Brazilian sweet, such as brigadeiros (chocolate truffles) or cocada (coconut candy).

Storage and Reheating Instructions

Store any leftovers of Supida de Xerem in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through before serving.

Nutrition Information

Calories per serving

A serving of Supida de Xerem is approximately 400 calories, making it a satisfying and filling meal.

Carbohydrates

Supida de Xerem is a carbohydrate-rich dish due to the corn, beans, and squash. Carbohydrates provide energy and are an important part of a balanced diet.

Fats

The salted pork fat in Supida de Xerem adds flavor and richness to the dish. While high in fat, it is important to consume fats in moderation as part of a healthy diet.

Proteins

The meat in Supida de Xerem provides a good source of protein, which is essential for building and repairing tissues in the body.

Vitamins and minerals

The kale and butternut squash in Supida de Xerem are rich in vitamins and minerals, such as vitamin A, vitamin C, and potassium. These nutrients are important for overall health and well-being.

Alergens

Supida de Xerem contains pork fat and meat, which may be allergens for some individuals. It is important to be mindful of any food allergies or sensitivities when preparing and consuming this dish.

Summary

Supida de Xerem is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a hearty and flavorful dish that is perfect for sharing with family and friends.

Summary

Supida de Xerem is a delicious and comforting Brazilian stew that combines corn, beans, meat, and vegetables in a flavorful and hearty dish. With a mix of carbohydrates, fats, proteins, vitamins, and minerals, this dish is a nutritious and satisfying meal that is perfect for sharing with family and friends.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Supida de Xerem. It was tucked away in an old, weathered cookbook that had been passed down to me from my own grandmother. The pages were stained and fragile, evidence of the countless meals that had been prepared using its recipes over the years. As I carefully turned the pages, my eyes fell upon the recipe for Supida de Xerem, a traditional Brazilian dish that I had never heard of before.

I had always been fascinated by the culinary traditions of different cultures, and I was eager to learn more about this dish that was completely unfamiliar to me. The recipe called for simple ingredients such as cornmeal, bacon, sausage, and vegetables, but the method of preparation was unlike anything I had ever seen. I knew that I had to try making it for myself.

I set out to gather the necessary ingredients, making sure to select the freshest produce and highest quality meats. As I chopped and sautéed, I could feel the connection to my ancestors who had prepared this dish before me. I imagined them working in their kitchens, their hands moving with practiced ease as they created meals to nourish and sustain their families.

The aroma that filled my own kitchen as the Supida de Xerem cooked was intoxicating. The scent of sizzling bacon mingled with the earthy sweetness of the cornmeal, creating a symphony of flavors that promised to delight the senses. I couldn't wait to taste the finished dish and see if it lived up to the expectations set by the recipe.

When the Supida de Xerem was finally ready, I ladled it into bowls and set them on the table, eager to share this new culinary discovery with my family. As we sat down to eat, the first spoonful of the dish transported me to a world of rich flavors and hearty satisfaction. The cornmeal was creamy and comforting, the bacon and sausage added a smoky depth, and the vegetables provided a fresh, bright contrast. It was a perfect harmony of ingredients, each one playing its part to create a dish that was greater than the sum of its parts.

My family's reactions were just as enthusiastic as mine. They couldn't get enough of the Supida de Xerem, and I was thrilled to see them enjoying a dish that had come from a place and time so far removed from our own. It was a reminder of the power of food to connect us to our past and to each other, to nourish not only our bodies but our souls as well.

In the days and weeks that followed, I found myself making Supida de Xerem again and again, refining the recipe and making it my own. I experimented with different vegetables, tried adding spices and herbs to enhance the flavors, and even shared the recipe with friends who were equally enchanted by its charms. Each time I made it, I felt a sense of pride and connection to the generations of women who had come before me, passing down their knowledge and love of cooking through the simple act of preparing a meal.

As I sit here now, reflecting on the journey that led me to discover the recipe for Supida de Xerem, I am filled with gratitude for the culinary traditions that have shaped me and the joy that cooking has brought to my life. I am proud to carry on the legacy of those who came before me, creating meals that nourish both body and soul and connecting with others through the shared experience of a delicious dish. And I know that as long as there are recipes to discover and flavors to explore, my love of cooking will continue to grow and evolve, just like the Supida de Xerem that started it all.