Couscous with water and rolled with the hands to form small pellets, sprinkled with dry flour to keep them separate, and then sieved. Any pellets that are too small to be finished granules of couscous fall through the sieve and are again rolled and sprinkled with dry semolina and rolled into pellets. This labor-intensive process continues until all the semolina has been formed into tiny granules of couscous. In the traditional method of preparing couscous, groups of women came together to make large batches over several days, which were then dried in the sun and used for several months. Handmade couscous
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