Xevica (She-vee-tsa)

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.

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.

Servings

Prep Time (hours)

Items Needed

Medium pot, whisk, wooden spoon

Ingredients

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

Item type

Consumable, Food / Drink

Related ethnicities

Romani

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