Supida de Xerem

Ingredients:

• Xerem (coarsely ground maize), 1,8 kg
• Butternut squashes (peeled and cubed), 2
• Kale leaves (chopped), 20
• Salted pork fat (diced), 450 gr
• Pork meat (diced), 1,3 kg
• Dry beans (any kind), 900 gr
• Onions (sliced), 4
• Salt, 1/2 tsp
• Garlic cloves (minced), 3
• Bayleaf, 1
• Vinegar, 150 ml
• Black pepper, 1 tsp
• Groundnut oil, 120 ml
• Water, 700 ml

Preparation:

Allow the beans to soak in plenty of water over night.

Make a marinade with the salt, garlic, vinegar, bayleaf and black pepper.

Use this to marinate the pork over night. Wash the dry maize in warm water and soak for 2 hours before cooking (Add 1/4 onion for flavour).

The following day, drain the beans and add to a pot along with the pork. Cover with water and cook for about 90 minutes, or until the beans are almost soft.

Drain the beans, but retain the water to cook the kale leaves until soft (About 20 minutes). Cook the ground corn in water until almost done (About 20 minutes).