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Xima (Cornmeal Porridge)

Xima (Cornmeal Porridge) is a traditional Mozambican recipe for a classic dish of cornmeal pap or porridge that's traditionally served as an accompaniment. The full recipe is presented here and I hope you enjoy this classic Mozambican version of: Cornmeal Porridge (Xima).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+40 minutes marinating)

Serves:

4

Rating:

Tags : Vegetarian RecipesMozambique Recipes

Xima (pronounced 'sheemah') is a stiff cornmeal porridge prepared in both Mozambique and Sao Tome as an accompaniment. The dish is probably Mozambicans in origin and this is the version from that country. Like the related South African pap it's always made from white maize meal.

Xima (also called massa or nsima) is a type of porridge made with water and fine cornmeal. The process of making xima actually begins in the field, where dried corn is picked, shucked, and left to soak. The hardened kernels are soaked for two days, then laid out to dry. Once dried, they are brought to the mill, ground into powder, and laid out (again) to dry in the sun. Finally, after three days of labor, the corn flour is ready to be made into xima.

Ingredients:

300g fine white maize meal
800ml water
salt, to taste

Method:

Bring the water to a boil, season lightly with salt, then add half the maize meal and stir until the porridge mixture is smooth (no lumps), cover the pot and let it sit for five minutes on medium heat.

Now stir in the remaining maize meal beating until smooth. Cover the pot and let it sit for five minutes on high heat.

The mixture will thicken and start to bloop and jump (think of mud in a hot spring). The mixture should be stiff and hard to stir.

Now take off the heat. Using a wooden paddle, spoon xima patties onto a plate.

As they cool, each xima patty will develop a tough, outer skin. Inside, they should have the consistency of mashed potatoes. Serve warm.