Semolina related to "grits") and is mixed with egg to make "Grießknödel," which can be added to soup. The particles are fairly coarse, between 0.25 and 0.75 millimeters in diameter. In South India, semolina is used to make savory foods, like Rava dosa and Upma. It is sometimes also used to coat slices of fish before it is pan-fried in oil, to give it a crispy coating. In much of North Africa, durum semolina is made into the staple couscous. Semolina is a common food in West Africa, especially among Nigerians. It is eaten as either lunch or dinner with stew
Semolina or soup. It is prepared just like eba (cassava flour) or fufu with water and boiled for 5 to 10 minutes. In the US, semolina (specifically farina) is boiled to produce a porridge; a popular brand of this is Cream of Wheat. In Austria, Hungary, Bosnia, Bulgaria, Slovenia, Serbia, Romania, Croatia and the Czech Republic semolina is cooked with water or milk and sweetened with squares of chocolate to make the breakfast dish "Grießkoch" or "Grießbrei". The German "Grießbrei" and the Dutch "griesmeelpap" usually don't contain chocolate and are rather served as a dessert than a breakfast dish. In English