Mozambique | Recipe

Xima

Xima is a starch with maize meal, water and salt. Serve

Country
Mozambique
Region
East Africa
Time
50 min
Serves
6
Level
easy
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Recipe overview

What to know before you cook

Use this overview to check the occasion, serving ideas, regional context, and cooking commitment before you begin.

When to cook it

Best for family meals, weekend cooking, and country cooking.. Plan on a easy cook and about 50 minutes total.

What to serve alongside it

matapa or stew

Regional lane

Mozambique national table. A structured Mozambique dish in the AfroKitchen archive.

Chef watch-outs
  • Stopping the base before the pepper, onion, or spice edge has mellowed.
  • Thinning the pot before the body of the soup or stew has developed.
  • Rushing the base before the raw edge has cooked out.
How you know it is ready
  • The sauce should coat the spoon and taste rounded, not watery or raw.
  • The aroma should smell rounded rather than raw or sharp.
  • Oil, sauce, broth, or steam should look settled and deliberate.
Chef board

Build the table around Xima

matapa or stew

Best route from here

Mozambique national table

Collections to keep cooking
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Servings 6

Scale the dish before you shop, then use the checklist while you cook.

How to cook it

Step-by-step method

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Mozambique
4 steps 15 min prep 35 min cook 50 min total easy
1
Make slurry
Whisk maize meal with cool water to prevent lumps.
slurry 05:00
2
Simmer
Add to boiling water and cook, stirring often, until thick.
simmer 25:00
3
Enrich
Stir in water and salt and adjust salt or sweetness.
enrich 05:00
4
Rest
Rest briefly and serve with matapa or stew.
rest 05:00

Xima changes by household and market. Keep the main ingredient and seasoning balance, then adjust heat, liquid, or starch for your table.

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Cook around Xima

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