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Farfara (fermented wheat semolina): recipe illustration
Breakfast

Farfara (fermented wheat semolina)

Fermented wheat semolina steamed then crumbled and served lukewarm with milk or sugar. Mild and slightly tangy, it is a traditional breakfast in Niger.

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Ingredients

Ingredients

Optional extras

Nutrition facts

440 kcal per serving

Protein
11 g
Carbohydrates
78.2 g
of which sugars
7.5 g
Fat
8 g
of which saturated fat
1 g
Fiber
3.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mix the semolina, yeast and a pinch of salt in a large bowl.
  2. Gradually add the lukewarm water while mixing to form a lumpy dough.
  3. Cover and let it ferment for 2 hours in a warm place.
  4. Crumble the dough between your fingers to form small grains.
  5. Arrange the grains in a couscoussier or a sieve over a pot of boiling water and steam for 20 minutes.
  6. Transfer to a bowl, add the oil and sugar, mix and serve lukewarm with milk if you like.

Variations and tips

Farfara with milk. Pour cold or lukewarm milk over the semolina when serving for a more filling breakfast.

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Original Ecomely recipe.