About this Dish
Mozambique's firm maize porridge, the everyday base of most meals.
History & Origin
Xima (pronounced "sheema") mirrors similar maize porridges found across southern Africa, served alongside matapa, fish, or meat stews.
IngredientsServes 4
🌽White maize flour (ufa woyera), 2 cups
💧Water, 4 cups
🧂Salt, 1 teaspoon
🫙Extra maize flour for thickening, ½ cup
Method
1
Pour 4 cups of water into a medium-to-large heavy-bottomed pot and bring it to a full boil over high heat. Add the salt and stir to dissolve.2
Once the water is boiling, slowly pour in the 2 cups of maize flour in a steady stream, stirring constantly with a wooden spoon or whisk to prevent lumps from forming.3
Reduce the heat to medium-low and keep stirring vigorously for about 5 minutes as the mixture begins to thicken and pull away from the sides of the pot. This constant stirring is essential so the xima does not burn on the bottom.4
Gradually sprinkle in the extra half cup of maize flour, a little at a time, stirring and folding it in firmly after each addition. This extra flour is what gives xima its characteristic firm, stiff texture.5
Continue to cook and stir for another 10–15 minutes over low heat, pressing and folding the porridge against the sides of the pot. The xima is ready when it is very thick, smooth, and holds its shape when you pull the spoon through it.6
Wet your hands or a spoon with water, then shape the xima into a smooth mound in the pot or turn it out onto a serving plate. Serve immediately alongside a stew, beans, grilled fish, or vegetables.7
Serve immediately alongside a saucy stew such as matapa, grilled fish, or chicken caril, using pieces of xima to scoop up the accompaniment in place of cutlery.User Reviews
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