Xima com Molho de Tomate e Cebola (Xima with Tomato and Onion Sauce)
Xima is a staple cornmeal porridge in Mozambique, often served as a side to stews and sauces. This version features a simple yet flavorful tomato and onion sauce, a common accompaniment to Xima, providing a comforting and hearty meal.
🧂 Ingredients
- 2 cups Fine cornmeal
- 4 cups Water(for Xima)
- 2 tbsp Olive oil
- 1 large Onions(finely chopped)
- 3 cloves Garlic cloves(minced)
- 400 g Tomatoes(canned, crushed)
- 1 tbsp Tomato paste
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 1 Bay leaf
👨🍳 Instructions
- 1
Prepare the Xima: In a large saucepan, bring 4 cups of water to a boil. Gradually whisk in the cornmeal, stirring constantly to prevent lumps. Reduce heat to low, cover, and simmer for about 20-25 minutes, stirring frequently, until very thick and porridge-like. If it becomes too thick, add a little more hot water.
- 2
While the Xima is cooking, prepare the sauce: Heat olive oil in a separate saucepan over medium heat. Add the chopped onions and sauté until softened and lightly golden, about 5-7 minutes.
- 3
Add the minced garlic and cook for 1 minute until fragrant.
- 4
Stir in the crushed tomatoes, tomato paste, bay leaf, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld.
- 5
Remove the bay leaf from the sauce. Adjust seasoning if needed.
- 6
Serve the Xima hot, topped with the tomato and onion sauce.
💡 Pro Tips
- ✓The consistency of Xima can be adjusted by adding more or less cornmeal and water.
- ✓For a richer sauce, you can add a splash of red wine or a pinch of sugar to balance the acidity of the tomatoes.
🔄 Variations
- Add cooked ground meat (beef or chicken) to the tomato sauce for a more substantial meal.
- Incorporate chopped bell peppers or carrots into the sauce for added vegetables.