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Semolina with Oha Soup
Semolina with Oha Soup

Before you jump to Semolina with Oha Soup recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy. Getting A Healthy Eater

With images of enormous stockpots boiling above and getting chained into a hot stove and oven for countless hours on end, it’s no surprise that many people avoid the idea of cooking food for big audiences with more tenacity than they prevent being last in the supper line.

The fantastic news is that it does not have to be the frightening proposition that so many make it out to be. When it comes to cooking for a large crowd, the preparation phase is easily the most crucial. You absolutely need to plan your meals when feeding a huge group of people. This goes far beyond the idea of spaghetti or grilled chicken since the meals you are planning. You will need to learn how many servings you will need. While you never understand how starving people would be or who’ll consume how much when it comes to cooking for a large crowd it is a fantastic idea to always plan for a couple of extra mouths if some need a little more than you might believe (you may want to double portions for teen and college aged guys which are going to be dining).

You need to understand at least a overall number of servings to prepare and adapt your recipe to be able to accommodate those requirements. Some people find it a lot simpler if they can double or triple recipes instead of scaling them into specific serving sizes. If it works great for you then by all means include this practice when cooking for crowds. One thing you have to be aware of is you will have to include to be able to make the meal you are planning.

Having the proper ingredients and the proper quantities of ingredients is significantly more important in majority recipes than it’s frequently necessary in more compact recipes since there is not as much leeway in regards to producing the proper consistency. You should keep this in mind when making purchases for your cooking for a large crowd event.

Some people get the best route to take when it comes to cooking for crowds is to keep everything as close to their usual cooking regular as possible. This might mean that instead of cooking one really big pan of lasagna for a double sized sized crowd, they would instead cook three regular sized pans of lasagna. This accomplishes two things very and is something you might wish to remember regardless of the extra time spent at the kitchen.

First of all, if something goes, wrong only one third of this meal is in shambles instead of the entire dinner. Second, you have a greater possibility of locating consistency problems before the baking starts if you are using measurements and cooking containers which you are familiar with and comfortable using. It is almost always wisest to detect errors and omissions sooner rather than later when it has to do with cooking as hardly any ingredients could be properly added after the fact.

While cooking for crowds may send some into dizzying charms with heart palpitations it helps in the event that you take a few deep breaths, then sit down, plan your menu, then plan your meals, make a list of your ingredients, and cook in a fashion that is comfortable for you. If you would rather get it all over with in one fell swoop, then by all means do exactly that. If you’re more comfortable making numerous dishes of family favorites then that is probably going to be the most appropriate course of action in order to fulfill your large crowd cooking requirements.

Most importantly you should remember when searching for crowds is that you might have just made yourself a well-deserved night off afterwards. Cooking for crowds is time consuming and should be approached when well-intentioned (if that’s even possible) for the best outcomes. There is something that is really extremely satisfying about knowing you have fed a crowd and fed up well.

When you have only a couple of campers and are searching for some very simple camp cooking, try out the simple and quick technique of tin can cooking. All you will need is a clean tin can – a 1 gallon size may works well. Your source of heat may be little campfire, or if wood burning is prohibited, a little buddy burner may work nicely, which may be found at sporting good stores or online. Place your meal from the tin could and simply warm the contents of your own can over a fire. You will have a hot meal ready in seconds. This technique works great for soups, beans and poultry.

A more time-consuming pub cooking technique that also produces tasty food is pit cooking. It’s also a excellent camp cooking method if you’re using a dutch oven or cast iron cookware. Pit cooking warms your food by heating rocks and coals which are concealed in the ground. As the rocks cool off, their emitted heat cooks the meals. To pit cookfirst dig a hole that’s roughly three times larger than your own cookware. Line the pit with stones and create a fire in the middle. Once the fire has burnt rapidly for about one hour, push the warm coals and stone into the middle. Layer your wrapped food covered skillets on top of the stones and coals and put on top. After a few hours, you will have some delicious camp food to relish.

We hope you got insight from reading it, now let’s go back to semolina with oha soup recipe. You can cook semolina with oha soup using 14 ingredients and 5 steps. Here is how you do that.

The ingredients needed to prepare Semolina with Oha Soup:
  1. Use Goat meat
  2. Use Stockfish
  3. Provide Ponmo (skin)
  4. You need leaf Oziza
  5. Provide leaf Oha
  6. You need Ogiri
  7. Get Cocoyam powder/cocoyam
  8. Get Palmoil
  9. Take Maggi
  10. You need Salt
  11. Take Onions, garlic, ginger
  12. Provide Scotch bonnet pepper
  13. You need Crayfish
  14. Prepare Dry fish
Instructions to make Semolina with Oha Soup:
  1. Pick the oha & oziza leaf with your hand breaking it to smaller pieces and rinse very well under a running tap to remove sand and dirt.
  2. Wash the goat meat thoroughly to remove all dirty and place it in the pot. Add onion, salt, ginger, garlic and maggi to season the meat and boil till is soft.
  3. Add the stockfish, crayfish, ponmo, maggi and dry fish to the meat and allow to cook for 5 mins.
  4. Then add the pepper, palmoil and the ogiri and cover the pot to simmer, add cocoyam powder to thicken the soup and finally add oha leaf and the oziza leaf, cover for 5 mins and turn off the heat.
  5. For the semolina, boil water in the pot, while the water is on the fire, make a paste with the semolina powder. Turn it into the boiling water and turn it until is cook and soil. Then serve with the soup.

This rich and nutritious soup is usually prepared with the leaves of the African Pterocarpus soyauxii /Pterocarpus mildbraedi tree, known traditionally as Oha. Semolina, also known as Rava or sooji, is a coarse flour that is made from Durum wheat and can vary in color from yellow to white depending on Semolina is mainly used for making pasta, different kinds of cereals or desserts in USA and other countries but in India it is used mostly to make savoury dishes. Try a delicious Moroccan recipe for a savory, porridge-like semolina soup that is flavored with saffron and anise. Note that the semolina soup will thicken as it cools; allow for this when cooking in advance by simmering the soup to a thinner consistency than what you find ideal for serving. It`s almost unbelievable that one simple ingredient can make so much difference in the soup.

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