Xevica (She-vee-tsa)

Cornmeal Porridge

Xevica

Items Needed

Medium pot, whisk, wooden spoon

Ingredients
1 cup cornmeal
4 cups water
1 tsp salt
2 tbsp butter (optional)

Xevica
Cornmeal Porridge

Xevica, also known as mamaliga, is a humble yet hearty dish of boiled cornmeal that serves as a versatile foundation for many meals. Its creamy, slightly coarse texture makes it perfect for pairing with savory stews or simply enjoying with a pat of butter and a sprinkle of salt. This dish is a reflection of the Romani’s connection to the land and their ability to turn basic staples into a meal that nourishes both body and soul. Its rustic simplicity has made it a comforting favorite for generations.

Recipe Directions

Bring water to a boil in a pot. Add salt.

Gradually stir in the cornmeal, whisking to avoid lumps.

Lower the heat and cook for 10-15 minutes, stirring frequently, until thickened.

Serve hot with butter or crumbled cheese on top.

— Mateo Garcia

History

Cornmeal became a staple in Romani cuisine during their migrations through Eastern Europe, particularly in regions where maize farming was prevalent. Mamaliga has roots in Romanian and Balkan cooking traditions, where it was a common food among peasants. The Romani adapted this dish to their needs, creating variations that suited their lifestyles and local resources.

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