Semovita puff puff. My Semolina puff puff recipe came as a result of me wanting to make puff puff and realizing I had run out of all purpose flour. I remembered that I had used semolina to make pancakes in the past and figured why not try the semo flour for puff puff. I am happy to say that I may not go back to all purpose flour for making puff puff.

Always like to try something new in the kitchen and it taste so yummy ,a trial will convince you Some peoples use semovita to make swallow only, sometimes we get tired but changing food to variety of meal is important. I make it for d family n they enjoy it. sheikfatima. Lazna is a kind of pie made of semovita,and can be eating with mayo garlic sauce.. You can have Semovita puff puff using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Semovita puff puff

You need 2 cups of semovita.
Prepare 4 spoon of sugar.
It's 2 spoon of Milk.
It's of Water.
Prepare 1 of spoonYeast.
You need Half of teaspoomBaking powder.
It's of Oil for frying.

How To Prepare Semovita/ Semolina/ Semo fufu (Nigerian food) Semo is a known Nigerian solid food which is eaten by all tribe and can be eaten with various soup like vegetable soup, okra with stew, melon etc. I did try the pankara way, but it felt kind of flat and dense. What you need is height, to get that aerated, feels like chewing cloud texture, so I tried the egg ring Funmi gave me, taking inspiration from making an English Crumpet. That I love the exotic side of life is a no brainer..

Semovita puff puff step by step

Mix all the dry ingredients together.
Mix all d wet ingredients together.
Slowly add d wet ingredients to d dry ingredients, beat and kneed the dough until it become elastic set aside for 30/40 min for d yeast to raise.
Fry in oil by using your hand to make a round shape note it needs low heat..

This was mopped up with balls of the spongy semovita fufu that comes wrapped in cling film and serves the purpose of the dish's starchy component. Yum, yummy, and yummiest to the very last bite! Next on my plate was the tomato-y jellof rice with a huge hunk of deep-fried. Pounded Yam and Egusi Soup & Stew with One Cold bottle of Stout. It seems like I took a couple of months hiatus on this series.