pocohantas:
No method, but to minimize burning and stress of washing- invest in nonstick pots. Some of you spend a lot on alcohol and bleaching creams, but your kitchens (utensils) are a mess.

With nonstick pots, you can even peel it off like a film. Also, I will advise you mix with warm water to form a thick paste. That will reduce the time it spends on heat and give a smoother finish.

Make we hear word abeg

izzou:


Make we hear word abeg

pocohantas:


I am serious. That is why you guys kill snakes and antelopes in your kitchens.

It's too late for this nonsense.


Stop insulting us

pocohantas:
No method, but to minimize burning and stress of washing- invest in nonstick pots. Some of you spend a lot on alcohol and bleaching creams, but your kitchens (utensils) are a mess.

With nonstick pots, you can even peel it off like a film. Also, I will advise you mix with warm water to form a thick paste. That will reduce the time it spends on heat and give a smoother finish.

pocohantas:


I am serious. That is why you guys kill snakes and antelopes in your kitchens.

Lamanii22:
Lol... My semo usually tastes like sugar.. I just don't get it right... But my mom doesn't make a paste whenever she cooks it... She'd pour the dry substance to the boiling water and she keeps stiring... Really fast... She said that method is fast but if you don't get it right... It is koko you will eat...

Gynn:
Thought it was just me.

Semo is one of the most stressful food to prepare.

Imagine coming back after a hard day's work, to come and start turning SEMO on top fire

Mba. No be me

The first day I tried it I said to myself, it will be the last.

If no be person prepare am, I ain't doing it.

I stick with eba

guysis:
Lol. Using a dry pot,add a table spoon of vegetable oil (The idea is for the oil to touch the all round the pot bottom). Turn your semo into the pot(find a way to measure the quantity you can finish,I use a measuring cup though)pour boiled water into the semo and stir till it becomes paste(this is achieved outside fire).When the semo is turns to a paste,Place it on fire(low heat preferably)and stir until you'll notice the sweet taste of the semo has reduced by way of introducing a part into your mouth.This is when your solid and soft semo is ready for consumption.
N/B: the vegetable oil you introduced would prevent your pot from being messed up and give your pot the nonsticky effect thereby making it easy to wash off.I hope this helps!

oluwadamilolah:
Kudos to your mum. that is the exact way I prepare my semo...it always comes out good.

fineboynl:
I am tired of the aftermath of preparing semo. my pot or frying pan get urgly. it's too difficult and trying to clean them is too disgusting.

I hate garri/eba reason that it affect my health. pounded yam is my favorite but it's too expensive now and stress with pounding.

I was wondering if there is a way to prepare semo like eba.

frozen70:


There are no other way

Once you are done with semo preparation, soak the put to the brim, by day break, use iron sponge

That's all

fineboynl:
water is luxury in this part of the country. we only get supply by tanker.

guysis:
Lol. Using a dry pot,add a table spoon of vegetable oil (The idea is for the oil to touch the all round the pot bottom). Turn your semo into the pot(find a way to measure the quantity you can finish,I use a measuring cup though)pour boiled water into the semo and stir till it becomes paste(this is achieved outside fire).When the semo is turns to a paste,Place it on fire(low heat preferably)and stir until you'll notice the sweet taste of the semo has reduced by way of introducing a part into your mouth.This is when your solid and soft semo is ready for consumption.
N/B: the vegetable oil you introduced would prevent your pot from being messed up and give your pot the nonsticky effect thereby making it easy to wash off.I hope this helps!