Xima (Mozambican cornmeal porridge)

Preparation

1. 1

   Bring the water to a boil in a saucepan with a pinch of salt.

2. 2

   Pour in a third of the cornmeal in a thin stream while whisking vigorously, to avoid lumps, and let it thicken for 2-3 minutes.

3. 3

   Lower the heat to minimum and add the rest of the cornmeal gradually, stirring vigorously with a wooden spoon between additions: the paste should get firmer and firmer and pull away from the sides.

4. 4

   Keep stirring and crushing any lumps for 10-12 minutes, until you get a smooth, dense, even ball that no longer sticks to the pan.

5. 5

   Wet your hands or a spoon and shape the xima into balls or individual portions.

6. 6

   Serve hot, alongside a saucy fish, meat or vegetable stew.