Xima com Matapa
The Quirky Foodster Team
Ingredients
- Cornmeal — 2 cups (280 g / 10 oz)
- Water, divided — 4 cups (960 ml / 32 fl oz)
- Cassava leaves (or spinach as a substitute), finely chopped — 400 g (14 oz)
- Ground peanuts — 1/2 cup (75 g / 2.5 oz)
- Coconut milk — 1 cup (240 ml / 8 fl oz)
- Chopped cashews — 1/4 cup (35 g / 1.25 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Oil — 2 tbsp
- Salt — to taste
Method
- For the matapa, heat the oil in a pot and sauté the onion and garlic until softened.
- Add the chopped cassava leaves and a splash of water, and simmer, covered, for 30–40 minutes until very tender, stirring occasionally.
- Stir in the ground peanuts and coconut milk, and simmer for a further 10 minutes until thickened.
- Add the chopped cashews and season with salt.
- For the xima, bring 3 cups of water to a boil in a separate pot.
- Mix the cornmeal with the remaining 1 cup of water to form a smooth slurry, then gradually stir it into the boiling water.
- Reduce heat and cook, stirring constantly, for 10–15 minutes until thick and smooth.
- Serve the xima alongside the matapa.
Introduction: A firm cornmeal porridge served alongside matapa, a rich cassava leaf stew cooked in peanut sauce and coconut milk with cashews.
Cultural Background: Xima is Mozambique’s everyday staple starch, and matapa, made from young cassava leaves pounded and simmered slowly, is considered one of the country’s most iconic dishes, closely associated with the northern and central regions.
Tips: Chop the cassava leaves finely, as this helps them cook down tender more quickly. Stir the xima constantly as it thickens to prevent lumps and sticking.
Variations: Add cooked crab or shrimp to the matapa for a coastal variation. Use ground cashews instead of peanuts for a different flavour.
Storage: Refrigerate xima and matapa separately in airtight containers for up to 2 days.
Reheating: Reheat the matapa gently on the stovetop; reheat xima with a splash of water, stirring, until smooth again.
Nutrition: Per serving (approx.): 420 kcal, 14 g protein, 22 g fat, 44 g carbohydrate.
FAQs:
Q: Can I use spinach instead of cassava leaves?
A: Yes, though the flavour and texture will differ
Q: What does xima taste like?
A: A neutral, starchy staple similar to other African cornmeal porridges,
- Cornmeal — 2 cups (280 g / 10 oz)
- Water, divided — 4 cups (960 ml / 32 fl oz)
- Cassava leaves (or spinach as a substitute), finely chopped — 400 g (14 oz)
- Ground peanuts — 1/2 cup (75 g / 2.5 oz)
- Coconut milk — 1 cup (240 ml / 8 fl oz)
- Chopped cashews — 1/4 cup (35 g / 1.25 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Oil — 2 tbsp
- Salt — to taste
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