Angolan Cashew Nut Porridge (xerém De Caju)
Angolan Cashew Nut Porridge, also known as Xerém de Caju, is a traditional dish from Angola that is made with cashew nuts and cornmeal. This creamy and flavorful porridge is a popular breakfast or snack in Angolan cuisine.
Ingredients
- 2 cups cashew nuts
- 1 cup cornmeal
- 4 cups water
- 1/2 cup sugar
- 1/2 teaspoon salt
Instructions
- In a blender, grind the cashew nuts into a fine powder.
- In a large pot, bring the water to a boil.
- Gradually add the cornmeal to the boiling water, stirring constantly to avoid lumps.
- Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
- Add the ground cashew nuts, sugar, and salt to the pot, and continue to cook for another 10 minutes, or until the porridge thickens.
- Remove from heat and let it cool slightly before serving.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 12g
Supplies
Large pot Blender Spoon
Tools
Stove
Serving suggestions
Serve the Angolan Cashew Nut Porridge warm in bowls, and it can be enjoyed on its own or with a side of fresh fruit.
Tips & tricks
For a creamier texture, you can add a splash of coconut milk to the porridge before serving.
Cost
$8