Xima (Mozambican Maize Porridge)
In short: A firm, smooth porridge of white maize meal stirred in boiling water and shaped into rounds, eaten by hand with stews, beans and fish sauces. It takes about 30 min in total and makes 6 servings.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 245 kcal
Xima, pronounced shee-ma, is the stiff maize porridge that most Mozambican meals are built around, especially in the south and center. White maize meal is stirred into boiling water until it forms a firm, smooth mass, which is shaped into rounds and eaten with the right hand. A piece is torn off, rolled and used to scoop up matapa, bean stew, curry or grilled fish. It tastes mild and faintly sweet, and its job is to carry the sauce.
Instructions
- Bring 900 ml (3 3/4 cups) of the water and the salt to a boil in a heavy pot. Mix 100 g (2/3 cup) of the maize meal with the remaining 300 ml (1 1/4 cups) of cold water until smooth.
- Stir the cold mixture into the boiling water and cook over medium heat for 5 minutes, stirring, until it thickens into a loose porridge.
- Lower the heat. Add the remaining maize meal in four portions, beating hard with a sturdy wooden spoon after each addition and pressing out lumps against the side of the pot.
- Cover and cook on very low heat for 10 minutes, then stir vigorously for 1 minute, until the xima is stiff, smooth and pulls away from the pot.
- Wet a bowl and press the xima into it, then turn it out onto a plate. Or shape it into rounds with wet hands. Serve hot with stews, curry, beans or grilled fish.
Tips
- Use fine white maize meal, sometimes sold as mealie meal or ugali flour. Coarse polenta gives a grainier, softer result.
- Keep a bowl of hot water by the stove. Dip the spoon and your hands in it to stop the xima from sticking while you stir and shape.
Questions and answers
What do you eat with xima?
Any saucy dish: matapa, bean stew, prawn curry, grilled fish or chicken with piri-piri. Tear off a piece, roll it into a ball and scoop up the sauce.
How is xima different from polenta?
Xima is made from finely ground white maize and cooked much firmer, so it can be shaped and eaten by hand. Polenta is usually softer, coarser and made from yellow corn.
Can I reheat xima?
Yes. Slice cold xima and pan-fry it until crisp at the edges, or steam it for 5 minutes. It keeps for 3 days in the fridge.
How long does it take to make Xima (Mozambican Maize Porridge)?
About 30 min in total: 5 min of preparation and 25 min of cooking.
How many calories are in Xima (Mozambican Maize Porridge)?
About 245 kcal per serving, with 6 g of protein, 52 g of carbohydrates and 2 g of fat. These values are estimates.
Nutrition per serving
| Calories | 245 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 52 g |
| Fat | 2 g |
| Fiber | 3 g |
| Sugar | 1 g |
| Sodium | 190 mg |
Estimated values, calculated from the ingredients.
