Difference between revisions of "Supida de Xerem"
m (clean up, replaced: meat → meat) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (4 intermediate revisions by the same user not shown) | |||
| Line 10: | Line 10: | ||
* 4 medium [[onion]]s | * 4 medium [[onion]]s | ||
| − | == | + | == Procedures == |
=== Preparation === | === Preparation === | ||
# Soak dry beans overnight in [[water]]. | # Soak dry beans overnight in [[water]]. | ||
| Line 33: | Line 33: | ||
__NOTOC__ | __NOTOC__ | ||
[[Category:Butternut squash Recipes]] | [[Category:Butternut squash Recipes]] | ||
| − | [[Category:Cape Verdean Meat | + | [[Category:Cape Verdean cuisine]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Cornmeal Recipes]] | [[Category:Cornmeal Recipes]] | ||
[[Category:Kale Recipes]] | [[Category:Kale Recipes]] | ||
[[Category:Pork Recipes]] | [[Category:Pork Recipes]] | ||
[[Category:Bean Recipes]] | [[Category:Bean Recipes]] | ||
| − | |||
Latest revision as of 10:22, 15 July 2012
Ground corn with vegetables and meat
Ingredients
- 4 lbs xerem (coarse ground corn)
- 2 butternut squash
- 20 kale leaves
- 1 lb salted pork fat, diced
- 3 lbs pork meat, in cubes
- 2 lbs dry beans
- 4 medium onions
Procedures
Preparation
- Soak dry beans overnight in water.
- Wash in warm water and soak ground corn 2 hours before cooking with l quartered onion.
- Marinate and season pork meat overnight with salt, garlic, vinegar, bay leaf, and pepper.
- Cover dry beans and salted pork with water.
- Cook about one hour and a half or until medium done.
- Drain beans when cooked.
- Cut kale leaves into strips and boil until medum done in water.
- Drain kale leaves.
- Cook ground corn in water until medium done.
- Cut butternut squash and gut out seeds.
- Leave skin on and divide 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, ground corn.
- Spice with salt, garlic, bay leaf, pepper.
- Add ½ cup oil and 3 cups water.
- Cover with aluminum foil and pot cover.
- Cook on low flame for one hour and a half.
