Semolina is a versatile ingredient used in many African and Caribbean recipes. It is a coarsely ground flour made from durum wheat and has a distinct yellow color. Semolina is commonly used to make pasta, couscous, and porridge, but it can also be used in cakes and bread.

In African and Caribbean cuisine, semolina is often used to make a popular breakfast dish called semolina porridge, which is made with milk, sugar, and spices such as cinnamon and nutmeg. It can also be used to make fufu, a starchy side dish that is similar to dumplings. Additionally, semolina is used to make a North African dish called couscous, which is a steamed grain that is served with meat and vegetables.

Semolina has a rich cultural background and has been a staple in many African and Caribbean households for generations. It is a versatile and nutritious ingredient that can be used in a variety of dishes and is a must-have in any African Caribbean pantry.