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Loading...Xima is the everyday cornmeal porridge of Mozambique – a thick, smooth maize staple shaped into a dome and eaten with the fingers alongside a savory relish. This version pairs the porridge with a quick tomato-onion sauce for a simple, complete meal that showcases everyday Mozambican home cooking.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 290 kcalCalories
- 7 gFat
- 1.5 gSaturated Fat
- 52 gCarbs
- 5 gFiber
- 4 gSugar
- 6 gProtein
- 610 mgSodium
- 260 mgPotassium
- 30 mgCalcium
- 2.4 mgIron
- 9 mgVitamin C
- 210 mcgVitamin A
Ingredients
For the cornmeal porridge
- 3 cups water, divided
- 1 teaspoon fine sea salt
- 2 cups fine white maize meal (not polenta or cornbread mix)
- 1 tablespoon unsalted butter (optional, for richness)
For the tomato-onion sauce
- 2 tablespoons vegetable oil
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 ripe tomato, diced
- 1/2 teaspoon sweet paprika
- Salt and black pepper to taste
Directions
- Bring 2 cups of water and the salt to a brisk boil in a heavy-bottomed pot over medium-high heat.
- Reduce heat to medium and gradually sprinkle about one-third of the maize meal into the water while whisking constantly to prevent lumps from forming.
- Switch to a sturdy wooden spoon and continue adding the remaining maize meal in small handfuls, stirring vigorously in a circular motion after each addition to keep the texture smooth.
- Pour in the remaining 1 cup of water a little at a time, stirring continuously, until the porridge pulls away from the sides of the pot and forms a stiff, smooth mass that holds its shape.
- Reduce the heat to low, cover, and let the xima steam for 5 minutes; stir in the butter if using for a richer result.
- Meanwhile, make the sauce: heat the oil in a small skillet over medium heat, add the onion, and cook until soft and translucent, about 4 minutes.
- Stir in the garlic and cook for 30 seconds until fragrant, then add the tomato and paprika and simmer for 6 to 8 minutes until the tomato breaks down into a thick sauce; season with salt and pepper.
- Wet your hands with cold water, scoop the xima onto a wooden board or serving plate, and shape it into a smooth dome using the back of a wet spoon, making a shallow well in the center.
- Spoon the warm tomato-onion sauce into the well and around the base of the porridge, then serve immediately while hot.
Cook’s Notes
- Use fine white maize meal – not polenta, grits, or cornbread mix – for the authentic silky texture; in Mozambique this is sold as 'farinha de milho fina.'
- Constant stirring is essential; if you stop, clumps form and the porridge sticks to the pot bottom.
- Traditional xima is eaten with the hands by pinching off small pieces to scoop up stews or sauces alongside.
- Leftover xima can be sliced and pan-fried in a little oil until golden and crispy – a popular next-day breakfast in Mozambican homes.
- For a heartier meal, replace the tomato-onion sauce with Matapa stew (greens in peanut sauce) or a simple coconut fish curry.
