Xerém (food)
Xerém or Xarém is a dish, traditionally from Portugal but also eaten in Cape Verde and Brazil. It is a porridge made with corn flour combined with traditional ingredients from each region where it is prepared. Etymology. The words "xerém" and "xarém" have no known origin. There are two hypotheses for the etymological origin of the words. Brazil. In Brazil, it is a traditional dish in the Northeast Region especially in Pernambuco. The dish contains dried corn kernels. It is also popular in Minas Gerais but not with the name "xerém" but a "homimy", a name that given  to both the broken corn which is the basic ingredient for the dish, corresponding to the kernel of São Paulo, regarding its cooking Traditionally, the Mineira homimy is cooked with pork ribs, with further variations, less commonly with pork cuts with chicken, beef or sausage. Cape Verde. In Cape Verde, xerém is considered a traditional dish, it contains corn wheat mixed with water, laural, butter and salt. Also it can be prepared with fresh tuna, coconut milk, onions and gindungo. There are different types with the most specific meanings, for example xerém de festa which is prepared with fat, pork  meat and onions., in other cases, with beans, bay leaf, peppers and tomatoes. Also, it can be used for wedding parties. On the island of Brava, during the month of June, a drum festival is celebrated where the xérem dish is eaten, its double meaning includes the preparation of the dish, where the music drums are played with people dancing to the coladeiras. Portugal. In Portugal, xarém (or xerém) is a traditional dish in the Algarve region in the south and is common in the city of Olhão. In that city, the dish has clams, bacon and ham. Its ingredients  include greaves, pork and grilled sardines. The dish xarém with shells were one of seventy candidate s of the Seven Wonders of Portuguese Cooking but lost in September 2011.