Cape Verdean xerém, corn porridge with chorizo

Preparation

1. 1

   Heat a splash of oil in a pot, sauté the sliced onion and garlic for 3 minutes.

2. 2

   Add the sliced chorizo and brown it 4 minutes so it releases its flavourful oil.

3. 3

   Flake the desalted salted fish into the pot, mix 2 minutes.

4. 4

   Pour in 700 ml of water, bring to a boil.

5. 5

   Pour in the cornmeal in a thin stream while whisking constantly to avoid lumps.

6. 6

   Lower the heat and cook over low heat for 15-18 minutes, stirring very regularly with a wooden spoon, until the porridge thickens and pulls away from the sides.

7. 7

   Serve immediately, hot and creamy, in deep plates.