I am trying to cut down the cost of purchasing a Semo evertime. Please if I got the wheat grain from the market, what other things am I to add before it becomes a "swallow". I don't mind paying to get the knowledge.

Nothing. Just pick out any chaff or dirt after buying it. Then take it to the Millers and mill.

Once it's in powder form, prepare like you would semo.

Bring water to a boil.
Add the powder wheat, reduce the fire ( to prevent lumps) and begin to turn until it forms a stiff dough.
Sprinkle water on it and and increase the fire a bit. cover and cook for a few mins. Then turn it finally and bring down.

The problem is wheat is not produced commercially in Nigeria so I assume it's not cheaper considering time and effort.

So I don't see you getting it any cheaper unless the Corn and guinea corn versions

There are several swallow options we cook in the North
1 white rice (tuwon shinkafa)
2 Corn
3 Guinea corn
4 Acha
5 Cassava flour
6 sweet potato flour

Corn is not so starchy so a little bit of Cassava flour will make it look like semo. Even Acha is not cheap

adanny01:
The problem is wheat is not produced commercially in Nigeria so I assume it's not cheaper considering time and effort.

So I don't see you getting it any cheaper unless the Corn and guinea corn versions

There are several swallow options we cook in the North
1 white rice (tuwon shinkafa)
2 Corn
3 Guinea corn
4 Acha
5 Cassava flour
6 sweet potato flour

Corn is not so starchy so a little bit of Cassava flour will make it look like semo. Even Acha is not cheap

You mean wheat is not originally Nigeria thing?

miniziter:

You mean wheat is not originally Nigeria thing?

It was but no more.

Like when cocoa, groundnut, cotton were Nigeria's major export, wheat was among them but no longer.

There are only two very few markets you will get wheat and only in small quantity.

All those flour, noodles companies you see in Nigeria, they rely on imports for wheat. Dangote, Honeywell etc

Imagine all the bread, noodles, semo, spaghetti etc we eat daily are from imports. Why do you think price of bread keeps going up.

adanny01:


It was but no more.

Like when cocoa, groundnut, cotton were Nigeria's major export, wheat was among them but no longer.

There are only two very few markets you will get wheat and only in small quantity.

All those flour, noodles companies you see in Nigeria, they rely on imports for wheat. Dangote, Honeywell etc

Imagine all the bread, noodles, semo, spaghetti etc we eat daily are from imports. Why do you think price of bread keeps going up.

Nawao. God will help us in naija

adanny01:
The problem is wheat is not produced commercially in Nigeria so I assume it's not cheaper considering time and effort.

So I don't see you getting it any cheaper unless the Corn and guinea corn versions

There are several swallow options we cook in the North
1 white rice (tuwon shinkafa)
2 Corn
3 Guinea corn
4 Acha
5 Cassava flour
6 sweet potato flour

Corn is not so starchy so a little bit of Cassava flour will make it look like semo. Even Acha is not cheap

am very interested in rice flour can you teach me the combination and how it produce it's taste better than semovita thanks

peacealways:

am very interested in rice flour can you teach me the combination and how it produce it's taste better than semovita thanks

Actually, it's not rice flour. Even though I have seen white rice flour in shopping malls just like plantain, sweet potato, yam and cassava flour. I have tried all except for plantain and rice flour. The rice flour will do but will not taste like the real deal.

Please note that white rice is different from parboiled rice. Parboiled rice won't work. Parboiled rice is boiled with it's husk before removing the husk while white rice goes to the mill without boiling.

Tuwon shinkafa is normally cooked by soaking the rice for an hour to reduce cooking time and increased softness. The rice is cooked with plenty water till all the grains of rice overcooks to become very soft that if turned, becomes smooth and stick together.

The major challenge in cooking is the amount of water, as too much will make it too soft, too little will get it burnt and not become soft. Another point to note is that the rice is not turn or stirred until it has cooked and water dried else it burns. Also heat is set at low towards the end of cooking which aids drying of water and softening of rice grains. If properly done, you won't notice a single grain of rice when cooked.

If I were to cook the flour on the other hand, I will make a paste with cold water, pour the paste in boiling water and allow to cook for 10mins. Then add dry flour to thicken while stirring. Then close the pot and put the heat on low for 5mins. Turn off the heat and leave it closed for another 5mins before final turning and serving. This process is just like semo but It should cook longer than semo.

Remember, no two fufu/tuwo taste the same, even cooking method of time makes a difference.

miniziter:
I am trying to cut down the cost of purchasing a Semo evertime. Please if I got the wheat grain from the market, what other things am I to add before it becomes a "swallow". I don't mind paying to get the knowledge.

Dear Op, wheat is still produced in Nigeria, bornu state being the highest producer, but because demand exceeds supply , the country imports .

If you are in lagos wheat is readily available and affordable ...u can find wheat in any major markets it is sold by hausa traders who sell beans and millet too.

Currently a paint bucket is about 1500 then it is grinded in the dry mill with about 400 naira.
This wheat is far healthier than the packaged ones which sometimes have preservatives added.

To prepare it, very easy ,let me know if you need it before I proceed

igbosoupkitchen:


Dear Op, wheat is still produced in Nigeria, bornu state being the highest producer, but because demand exceeds supply , the country imports .

If you are in lagos wheat is readily available and affordable ...u can find wheat in any major markets it is sold by hausa traders who sell beans and millet too.

Currently a paint bucket is about 1500 then it is grinded in the dry mill with about 400 naira.
This wheat is far healthier than the packaged ones which sometimes have preservatives added.

To prepare it, very easy ,let me know if you need it before I proceed

What about bigger rubber?

miniziter:

What about bigger rubber?

This depends on how many paint buckets make one of those rubbers.

Are u in lagos?

igbosoupkitchen:


This depends on how many paint buckets make one of those rubbers.

Are u in lagos?

Am in Benin city.

miniziter:

Am in Benin city.

Oh I see...

What quantity do you want? this is the same wheat i eat, I have attached picture of mine herein.

Once grinded it doesnt need preservative, just keep in a dry covered rubber or container and it can last long.
This my own was bought and grinded in December.

We can talk more on the WhatsApp link on my profile