Xima

Bring water and salt to a rolling boil in a heavy-bottomed pot over high heat.

Slowly pour in cornmeal in a thin stream while stirring vigorously with a long wooden spoon to prevent lumps.

Reduce heat to low and continue stirring constantly for ten to fifteen minutes as the mixture thickens.

The xima is ready when it pulls away cleanly from the sides of the pot and holds its shape on the spoon.

Turn out onto a wet serving plate or bowl, smoothing the top with a wet spoon into a dome shape.

Serve immediately alongside stews, curries, or grilled dishes, tearing off pieces to scoop up sauces.