Xima

About This Recipe

Xima (pronounced 'shima') is Mozambique's answer to Zambia's nshima and Zimbabwe's sadza — a thick, stiff porridge made from white maize flour that serves as the starchy base of the Mozambican diet. Its preparation looks simple but requires practice to achieve the right consistency: smooth, firm enough to hold its shape when scooped but still yielding when pinched. In Mozambique, xima is eaten with both hands, torn off and used to scoop relishes, stews, and sauces. It appears on tables from the wealthy suburbs of Maputo to the remotest rural villages, and no Mozambican meal feels quite complete without it.

Ingredients

Serves 4

• 3 cupswhite maize flour (finely ground)
• 6 cupswater
• 1 tspsalt

Instructions

1. 1

   Boil water

   Bring water and salt to a full boil in a large heavy pot over high heat.

2. 2

   Stir in flour

   Reduce heat to medium. Pour in 2 cups of maize flour gradually, stirring constantly with a long wooden spoon to prevent lumps. Cook for 5 minutes.

3. 3

   Thicken

   Add the remaining cup of flour while stirring. Lower heat to minimum, cover, and cook for 20 minutes. Stir vigorously every 5 minutes until xima is very thick, smooth, and no longer sticks to the sides of the pot.

4. 4

   Shape and serve

   Wet a large spoon and smooth the xima into mounds on a serving plate or serve directly from the pot. Accompany with matapa, grilled fish, prawns, or any Mozambican stew.

Variations

• •

  Use cassava flour instead of maize for a more traditional coastal variation.

• •

  Mix in a little butter or coconut milk at the end for a richer flavour.

Storage

Best eaten fresh. Leftover xima can be sliced when cold and pan-fried in oil until crispy on the outside.

Frequently Asked Questions