Xima (Mozambican Maize Porridge)
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The Tale of Xima (Mozambican Maize Porridge)
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Xima, a firm maize porridge, is Mozambique's version of the stiff cornmeal staple eaten across the region, following maize's spread after its Portuguese-era introduction. Eaten by hand and dipped into whatever stew or relish accompanies it, xima anchors the everyday Mozambican meal much as nsima and ugali do in neighboring countries.
Ingredients
Scale:· 6 servings
- 2 cups white maize flour
- 4 cups water
- Pinch of salt
Instructions
- 1Bring the water to a boil in a heavy pot with a pinch of salt.
- 2Gradually whisk in the maize flour to avoid lumps.
- 3Reduce heat and stir vigorously with a wooden spoon until thick and smooth, about 10-12 minutes.
- 4Wet a bowl or plate and turn the xima out, shaping into a firm mound.
- 5Let rest a few minutes before slicing or serving.
- 6Serve warm with matapa or a fish stew.
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