Portugal
Xerém
A thick soup or porridge from Portugal’s Algarve, made with cornmeal, clams or sardines, and grilled meats. The Algarvian version commonly uses clams; the dish is also eaten in Cape Verde and Brazil.
unevidencedThis dish was found through Wikipedia and is classified, but its claims have not yet been checked against a source. Treat the details as a starting point, not as settled fact.
You may also explore
About this dish
It has a corn flour base combined with other traditional ingredients which vary by region. The dish is prepared using corn meal, clams or sardines, and grilled meats. The Algarvian version is most commonly prepared using clams.