Semo
Also known as Semo (Semolina Swallow)
Semo — made from semolina wheat flour — is a modern Nigerian swallow that was introduced as an affordable, easy-to-prepare alternative to pounded yam. It quickly became enormously popular across urban Nigeria, particularly in Lagos and Abuja, and is now one of the four most widely consumed Nigerian swallows alongside Eba, Pounded Yam and Amala.
- 15 mintotal time
- 4 to 6serves
- Easydifficulty
Ingredients
- 3 big cups of semolina flour (Semovita or any semolina swallow flour brand)
- 4 to 5 glasses of water
- Extra boiling water for adjusting consistency
Method
- 01
Boiling the Water. Bring 4 glasses of water to a full, vigorous boil in a medium pot.
- 02
Adding the Semolina. Once the water is boiling, reduce heat to medium. Add the semolina flour in a thin, steady stream while stirring continuously with a wooden spatula or strong spoon. The semolina will thicken very rapidly — stir fast to prevent lumps.
- 03
Vigorous Stirring. Once all the semolina is added, stir vigorously in fast circular motions, pressing the swallow against the sides of the pot to break any lumps. Semo should become smooth relatively quickly compared to Amala or pounded yam.
- 04
Steaming. Cover the pot and steam on the lowest heat for 3 to 4 minutes. This steaming step finishes the cooking of the semolina and develops a smoother, more cohesive texture.
- 05
Final Adjustment. Stir once more. The Semo should be smooth, slightly elastic, cream-coloured and firm enough to hold its shape when moulded. If too stiff, add a splash of boiling water and stir in. If too soft, sprinkle a little more semolina flour and stir.
- 06
Moulding and Serving. With wet hands, mould into smooth balls or domes. Serve immediately alongside any Nigerian soup.
Pounded Yam
Eba
Amala
Fufu
Starch
Wheat Fufu