What it is
A smooth, pale swallow made from semolina flour (processed wheat) stirred into hot water until it thickens into a soft, elastic dough. It is milder and slightly sweeter tasting than cassava-based swallows and has a very smooth, uniform texture.
Key ingredients
- Semolina flour
- Water
A list of what goes in, not a recipe. Quantities and method vary by household.
How it is eaten
Eaten by hand, portions are pinched off and used to scoop soup, swallowed with minimal chewing because of its smooth texture. It is served with the same range of soups as other swallows, such as egusi, okra or vegetable soup, and is common in urban households and restaurants.
Cultural significance
Semovita is a branded product name that became generic for wheat-semolina swallow, and it is eaten across Nigeria without strong attachment to any one ethnic group. It became popular from the late twentieth century onward as processed semolina flour became widely available, offering a quicker, smoother alternative to pounding traditional swallows at home.
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