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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.

Source and licence

"Semo (Nigerian Cooked Semolina)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Semo_(Nigerian_Cooked_Semolina), revision 4636395), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Semo_(Nigerian_Cooked_Semolina)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4636395

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Nigeria. Associated with Nigeria by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Boil water in a pot.
  2. 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.
  3. Stir the semolina mixture vigorously to eliminate any lumps.
  4. 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.
  5. Serve with your soup of choice.