Xima is a thick corn porridge popular in all parts of Mozambique. Here it is served with matapa, another popular recipe.
- 1 cup fresh cassava leaves
- 4 garlic cloves, peeled
- 1 onion, finely diced
- 500 ml coconut milk
- 1 litre water
- 2 cups ground peanuts
- 2 cups corn meal
- pinch of salt
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Mix cassava leaves in a food processor. Add the garlic cloves and mix until combined.
- Transfer cassava mixture into a large saucepan. Add 1 cup of the water. Heat over low heat for 45–60 minutes, or until water evaporates.
- Add chopped onion and mix well. Add coconut milk, then ground peanuts and let it simmer. Add a pinch of salt.
- Meanwhile, heat remaining water in a large saucepan, until almost to the boil (do not boil). Slowly stir in half of the cornmeal. Once the porridge mixture is smooth, cover the pan and let it sit for 5 minutes on high heat.
- Add the remaining cornmeal to the pan and stir constantly, until the mixture is thick and hard to stir. Remove from the heat and serve with the cassava as an accompaniment.
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