In the previous post we discussed how cassava is processed into garri ( cassava flour) from harvesting to frying. Today, we are going to look at how to make Semovita using cassava and maize or guinea corn.
Corn or guinea corn
Knife, Wash basin, dry maize/guinea corn, grinding engine
Peel the back of the cassava and throw away. Put the peeled cassava tuber into a basin containing water
When the the basin is full wash immediately especially for those cassava harvested in red soil.
Slice the cassava into smaller chunks and dry them under the sun or dry them using dryer
When it is dry take it to where it can be ground and grind it.
In another container, add dry maize/ guinea corn and also grind it. You can also use mortar and pestle to pound, if it is not much or you have the time.
The measurement of ground cassava to maize/guinea corn should be 1:1.5 i.e if cassava is 1cup, the maize should be 1 and half cup.
Mix as much as can contain this ratio . Use a Spatula to stir to mix properly.
Turn into a container and store in a cool dry place. Click here to learn how yam and plantain flour is made.
How to prepare Semovita for eating with soup
Simply heat water in a small pot
When it starts boiling gradually add the semovita flour into the boiling water with one hand and stir continuously with the other hand using kitchen spatula.
When you have finished adding the flour to the boiling water, use one hand to hold the handle of the pot while you stir continuously with the other hand until it is smooth and good for eating. Drop it down.
- Updated: 9th May, 2020