Semo (Nigerian Cooked Semolina)
Semo, also called semolina fufu, is a Nigerian swallow eaten with various soups, such as egusi soup, okro soup, efọ̀ riro, and Nigerian èfirin soup. It is nutritious and starchy.
- Prep
- 7 min
- Cook
- 46 min
- Total
- 53 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Equipment
Cooking pot
Equipment
Wooden spatula or strong cooking spoon
Equipment
Measuring cup
Equipment
Bowl
Procedure
Boil water in a pot.
Procedure
Gradually mix the semolina flour into the boiling water, stirring with a spatula until it forms a smooth and lump-free dough. Stop adding semolina flour when you can no longer stir easily.
Procedure
Stir the semolina mixture vigorously to eliminate any lumps.
Procedure
Once you have a smooth mixture, add a small amount of water to bring it to the desired consistency. Cover the pot, and cook for about 3 minutes.
Procedure
Serve with your soup of choice.
Photo: Yoyinsola · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 9 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Nutrition information is not available for this recipe yet.
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