Coconut Kale Curry with Cornmeal Porridge (Mbowa and Xima)
Mbowa and xima are two commonly eaten dishes in Mozambique. Mbowa is kale simmered in coconut milk with chickpeas. If you prefer a different green other than kale, spinach and collards are a suitable replacement. Xima is a simple cornmeal porridge; a typical side dish similar to polenta and grits. There is so much flavor going on that this vegan meal would please the mightiest of carnivores.
Ingredients
Coconut Kale Curry (Mbowa)
- 2 tbsp coconut oil
- 1 tsp cumin seeds
- 1 medium onion diced
- 2 garlic cloves minced
- 1 tsp ginger minced
- 1 roma tomato finely chopped
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/8 tsp ground turmeric
- 1 1/2 cups coconut milk
- 1/2 cup water
- 1 bunch dino kale washed and chopped
- 1 can chickpeas drained
- salt to taste
Cornmeal Porridge (Xima)
- 5 cups water
- 2 tsp salt
- 1 cup cornmeal
Instructions
- Heat the coconut oil in a large sauté pan over medium low heat. Add in the cumin seeds and let sizzle for 2 minutes.
- Turn the heat up to medium high and sauté the onions for 5 minutes.
- Add in the ginger and garlic. Sauté for a minute.
- Add in the tomato and the rest of the seasonings. Sauté for 5 minutes.
- Pour in the coconut milk and water. Bring to a boil.
- Add in the kale and chickpeas. Season with salt.
- Cover. Reduce the heat to low and simmer for 15 minutes.
- Uncover. Turn the heat up to medium high and simmer until the majority of the liquid has evaporated; about 10 more minutes.
Cornmeal Porridge
- Bring the water and salt to a boil in a pot.
- Pour in the cornmeal. Reduce the heat to low and consistently whisk for 12-15 minutes until the cornmeal has thickened.
