Xima (Cornmeal Porridge) is a traditional Sao Tomean 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 Sao Tomean version of: Cornmeal Porridge (Xima).
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Xima (pronounced 'sheemah') is a stiff cornmeal porridge prepared in Sao Tome as an accompaniment. The dish probably came over with Mozambicans and it's essentially prepared in the same manner in both countries. Like the related South African pap it's always made from white maize meal.
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.
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