Xima
The Quirky Foodster Team
Ingredients
- Cornmeal — 2 cups (280 g / 10 oz)
- Water, divided — 4 cups (960 ml / 32 fl oz)
- Of salt — pinch
Method
- Mix the cornmeal with 1 cup of the water to form a smooth slurry.
- Bring the remaining 3 cups of water to a boil in a heavy pot with a pinch of salt.
- Gradually stir in the cornmeal slurry, stirring constantly to avoid lumps.
- Reduce the heat and continue cooking, stirring vigorously and often, for 12–15 minutes until thick, smooth and pulling away from the sides of the pot.
- Shape into a mound on a serving plate and serve warm alongside a stew or sauce.
Introduction: A firm, smooth cornmeal porridge, the essential daily starch that anchors nearly every Mozambican meal.
Cultural Background: Xima is the everyday staple of Mozambican cooking, comparable to similar cornmeal preparations found across Southern Africa, eaten with the hands and used to scoop up stews and sauces.
Tips: Stir constantly, especially as the mixture thickens, to prevent it catching and burning on the bottom. Add the cornmeal gradually rather than all at once to avoid lumps forming.
Variations: Use cassava flour in place of some of the cornmeal for a different regional texture. Serve with matapa, caril de caranguejo or any other Mozambican stew.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat with a splash of water in a covered pot over low heat, stirring, until smooth again.
Nutrition: Per serving (approx.): 220 kcal, 5 g protein, 1 g fat, 48 g carbohydrate.
FAQs:
Q: Can xima be eaten with the hands?
A: Yes, traditionally it’s torn off and used to scoop up sauce,
Q: Is xima the same as ugali or pap?
A: It’s very similar in concept and preparation to these related
- Cornmeal — 2 cups (280 g / 10 oz)
- Water, divided — 4 cups (960 ml / 32 fl oz)
- Of salt — pinch
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