Xima

Xima (pronounced shima) is the foundation of Mozambican cuisine. This staple is a type of porridge cooked with maize flour that is popular throughout Africa. It's white in color and has a moderate flavor, making it an ideal complement to vegetable stews or meaty entrees. Because of its hard texture, it is simple to pick up with your hands and provides an excellent receptacle for scooping up the sauce.

Xima, in all its hot steaming glory, is simply ground maize boiled with water to form a semi-solid porridge. The flavor is pretty bland on its own, but it is frequently served with some form of carril (sauce) and makes for a really pleasant supper! Xima is a mainstay of the normal Mozambican diet, and during "tempo de fome" (hunger season) in some places, a bowl a day is all some families can eat.

The production of xima begins in the field, when dry maize is gathered, shucked, and allowed to soak. The firm kernels are immersed for two days before being spread out to dry. They are transported to the mill after drying, pounded into powder, and set out (again) to dry in the sun. After three days of effort, the maize flour is finally ready to be turned into xima.