Xima

Instructions

1. 1 Bring water and salt to a rolling boil in a heavy-bottomed pot over high heat.
2. 2 Slowly pour in cornmeal in a thin stream while stirring vigorously with a long wooden spoon to prevent lumps.
3. 3 Reduce heat to low and continue stirring constantly for ten to fifteen minutes as the mixture thickens.
4. 4 The xima is ready when it pulls away cleanly from the sides of the pot and holds its shape on the spoon.
5. 5 Turn out onto a wet serving plate or bowl, smoothing the top with a wet spoon into a dome shape.
6. 6 Serve immediately alongside stews, curries, or grilled dishes, tearing off pieces to scoop up sauces.