Easiest Way to Make Favorite Milky Semolina with Oha Soup Cooking Basics for Beginners

Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, milky semolina with oha soup. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Milky Semolina with Oha Soup is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Milky Semolina with Oha Soup is something which I’ve loved my entire life.

This simple Moroccan soup can be served in the evening or as a breakfast porridge. Serve warm, garnished with cinnamon, with honey for sweetening on This has a great flavor combination with the spice and length of simmering the semolina. I did not add any honey or other sweetener cuz it had its. See great recipes for Oha Soup Recipe, Wheat swallow with oha soup too!

To begin with this particular recipe, we have to prepare a few components. You can cook milky semolina with oha soup using 10 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Milky Semolina with Oha Soup:

1. Prepare 1 tin evaporated milk
2. Get Semolina
3. Prepare Cocoyam
4. Make ready Palm oil
5. Make ready Fresh pepper
6. Get leaves Oha
7. Make ready Crayfish
8. Make ready Maggi
9. Make ready Salt
10. Prepare Goat meat

I think semolina fufu is Egusi Soup's best match. Oha soup is an African traditional soup prepared with oha leaves. The soup is usually thickened with cocoyam (Taro or Malanga) paste and served with pounded yam, fufu or semolina. I relied on Julia Child's basic meat stock recipe using beef marrow bones and a couple vegetables and herbs, and an afternoon at home with a bottle of decongestants to get it done, and ended up reducing it by one-fourth at the end, just to get a pronounced flavor.

Instructions to make Milky Semolina with Oha Soup:

1. Wash and cook goat meat till tender.
2. Wash and cook cocoyam till it is soft.
3. Add water to the cooked goat meat and palm oil and allow to boil.
4. While waiting for the water to boil, remove back of cocoyam and pound in mortar to smooth paste or blend if you have a strong blender.
5. Cut the pounded cocoyam little by little into the water and allow to melt into the water.
6. Add maggi and crayfish.
7. Lastly, add the oha leaves. Taste before adding salt.
8. Oha soup is ready.
9. For the milky semolina, pour water in pot and allow to boil.
10. Pour the evaporated milk and lower heat so it does not bubble over.
11. Then gently mix and turn your semolina flour till you get the consistency you need.
12. Voila, it is ready… Try it, you'll thank me.

The soup is usually thickened with cocoyam (Taro or Malanga) paste and served with pounded yam, fufu or semolina. I relied on Julia Child's basic meat stock recipe using beef marrow bones and a couple vegetables and herbs, and an afternoon at home with a bottle of decongestants to get it done, and ended up reducing it by one-fourth at the end, just to get a pronounced flavor. The Best Semolina Soup Recipes on Yummly Roasted Semolina Soup, Semolina Dumplings Soup, Semolina And Escarole Soup. Its almost unbelievable that one simple ingredient can make so much difference Preparation of Oha Leaves: Oha is a unique vegetable that cant be substituted in the Oha soup recipe.

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