Porridge is a dish made by boiling ground, crushed, or chopped starchy plants (typically
grains) in
water,
milk,[1] or both, with optional flavorings, and is usually served hot in a bowl or dish. It may be served as a sweet or savory dish, depending on the flavourings.
Atole – traditional
masa-based hot maize based beverage of
Mexican and
Central American origin. It includes
masa (corn
hominy flour), water,
piloncillo (unrefined cane sugar), cinnamon, vanilla and optional chocolate or fruit. The mixture is blended and heated before serving.
Belila is an Egyptian porridge made from pearl wheat, cooked in a light syrup with anise seed and golden raisins, served with chopped toasted nuts and a splash of milk.
Bogobe jwa logala – sorghum porridge cooked in boiling milk, with or without sugar.
Brenntar – Made of specially roasted flour (Musmehl). Particularly prominent in the
Swabian Jura and in the
Allgäu.
Bygggrøt / -graut – type of
porridge traditional in Norway. It is made from
barley, milk or water, salt and butter. The ingredients are boiled together for a few minutes, the grits is then poured onto a plate, where sugar, cinnamon is sprinkled on top, and a piece of butter is added in the center. This dish was a staple part of the Norwegian diet during pre-industrial times, sugar and cinnamon being the modern changes to the dish.
Type of hot sweet breakfast cereal made from finely ground cornmeal popular in Jamaica…. Milk/Coconut Milk , vanilla, cinnamon and nutmeg are usually added for flavor“
Dalia – type of Indian porridge made with Indian grains such as wheat or barley, and served with nuts and dried fruit.
E
Eghajira – a sweet, thick drink, normally drunk by the
Tuaregs on special occasions.
F
Farex brand name instant baby cereal food served warm or cold as a first food for infants. Produced by the Glaxo company in Australia and New Zealand since the 1930s.
Farina –
cereal food, frequently described as mild-tasting, usually served warm, made from cereal grains (usually
semolina).
Fondé – a boiled porridge made with rolled millet flour pellets (araw/arraw) served stirred with condensed milk, sugar, a little butter if available. For older children and adults. Senegal.
G
Ga'at – a stiff porridge eaten in
Eritrea and
Ethiopia, often prepared with barley flour.
Gachas – an ancestral basic dish from central and southern
Spain. Its main ingredients are flour, water,
olive oil,
garlic and salt.
Gofio escaldado or
escaldón – a kind of thick porridge of
Canary Islands made by mixing
gofio with the
stock from a stew or soup, which is then served alongside the same.
Gofio con leche – similar to above but prepared with a hot milk (and sometimes cinnamon) and consumed as a breakfast.
Gomme (food) – a traditional
Norwegian dish used for dinner or dessert, one variety is a white, porridge-like variant made of milk and
oat grains or
rice.
Grit (grain) – (going back to
Old Englishgrytt or grytta or gryttes[3]) is an almost extinct word for
bran,
chaff, mill-dust also for oats that have been husked but not ground, or that have been only coarsely ground—coarse oatmeal.
Gungude – also known as congatay or plantain porridge, is a
Caribbean porridge made from sun-dried
plantains or green
bananas. It is often fed to infants.[4]
Guriev porridge – a Russian porridge dish prepared from semolina and milk with the addition of nuts (hazelnut, walnuts, almonds),
kaimak (creamy foams) and dried fruits.[5]
Hasty pudding – a
pudding or porridge of
grains cooked in milk or water. In the
United States, it invariably refers to a version made of ground maize. Hasty pudding is notably mentioned in a verse of the early American song Yankee Doodle.
Helmipuuro – traditional in
Finland and in
Russia, this porridge is made from
monodisperse grains of
potato starch that are swelled in boiling milk into translucent "pearls" of about 5 mm in diameter, thus the name helmipuuro ("pearl porridge").
Jatjuk – a variety of juk made by boiling finely ground
pine nuts and
rice flour or soaked rice. Janggukjuk is seasoned with soy sauce, and it literally means soy sauce porridge.
Juk (food) – a predominantly Korean porridge made of grains such as cooked rice, beans, sesame, and
azuki beans.[7] It is also a common food in other
Eastern Asian countries under different names. Juk is often eaten warm in Korea, especially as a morning meal, but is now eaten at any time of the day.[7]
K
Kānga pirau – a fermented corn porridge dish that is made and consumed by the
Māori of New Zealand
Kasha – a buckwheat cereal eaten in
Central and Eastern Europe (especially Russia) and the
United States. It is a common filling for a
knish. This English-language usage probably originated with
Jewish immigrants, as did the form קאַשי "kashi" (technically plural, literally translated as "porridges").[8]
Khichdi – a preparation made in Southeast Asia from cooking lentils and rice together. It can be prepared to a pilaf-like consistency, or as more of a porridge or soup. It is a comfort food, can be served to babies, and it is often served to the ill.
Laba congee – a ceremonial congee dish eaten on the eighth day of the twelfth month in the
Chinese calendar. The earliest form of this dish was cooked with red beans, it has since developed into many different kinds.
Lakh – a very popular boiled porridge made with rolled millet flour pellets (araw/arraw) typically topped at serving with sweetened fermented milk. Usually served in a
communal bowl or platter. West Africa, Senegal. (Lakh and araw are from the Wolof, names vary between languages and countries)
Malt-O-Meal – a porridge-like prepared food that's served hot
Maltex – a brand of hot wheat cereal that contains crushed whole wheat, rye and barley malt syrup and is mainly available in the northeastern United States. It is now produced by Homestst Farm in Dublin, Ohio.
Meghli – a
Levantine nutrient rich porridge created from sugar, ground rice, and caraway, anise and cinnamon ground spices slow cooked to form a thick porridge that is milk-free. İt is served cool and topped with a display of raw soaked and peeled kernels native to the Levantine like pine nuts, walnuts, almonds and pistachios often with coconut shavings.
Mieum – a
Koreangruel created by grinding rice or
millet to an almost-powder state and boiling with water.
Mingau – A Brazilian meal made most commonly with cornstarch, sugar and milk. Also often topped with cinnamon.
Mush[10] – a thick
cornmeal pudding or porridge usually boiled in water or milk. It is often allowed to set, or gel into a semi solid, then cut into flat squares or rectangles, and pan
fried.
Obusuma – the
Luhya word for
Ugali, a
Kenyan dish also known as sima, sembe,
ngima or posho. It is made from maize flour (cornmeal) cooked with boiling water to a thick porridge dough-like consistency. In
Luhya cuisine it is the most common
staple starch.
Okayu – the name for the type of congee eaten in
Japan, which is less broken down than congee produced in other cultures. The water ratio is typically lower and the cooking time is longer. It is commonly seasoned with salt, egg,
negi, salmon,
ikura, ginger, and
umeboshi. Miso or chicken stock may be used to flavor the broth. It is commonly served to infants, the elderly, and the ill.
Øllebrød – a traditional
Danish dish – a type of porridge made of
rugbrød scraps and
beer, typically
hvidtøl. A thrifty dish, it makes it possible to use the rest of the bread scraps so that nothing is wasted.
P
Pap – also known as mieliepap in
South Africa, is a traditional porridge/polenta made from
mielie-meal (ground maize) and a
staple food of the
Bantu inhabitants of South Africa (the
Afrikaans word pap is taken from
Dutch and simply means "porridge").
Papeda – or bubur sagu, is a
sago flour congee, the staple food of native people in
Maluku and
Papua. It is commonly found in eastern Indonesia, as the counterpart of central and western
Indonesian cuisines that favor rice as their staple food.
Pastel de choclo – a dish based on sweetcorn or
choclo, the
quechua word for “tender corn”, or the new corn of the season. It is a typical dish in
Chile, but is also eaten in
Argentina,
Bolivia and
Peru with some variations in the recipe, sometimes using
corn meal
Pinole – a Spanish translation of an Aztec word for a coarse flour made from ground toasted
maize kernels, often in a mixture with a variety of
herbs and ground
seeds, which can be eaten by itself or be used as the base for a beverage.
Poleá – sweet
Andalusian porridge made with flour, milk, and sugar and flavored with
anise. Sometimes fruit, honey, cinnamon, or other ingredients are added, and it is often served cold and with croutons of fried bread.
Polenta –
cornmeal boiled into a porridge,[13] and eaten directly or baked, fried or grilled. The term is of
Italian origin, derived from the Latin for
hulled and crushed grain (especially
barley-meal).
Puliszka – is a coarse cornmeal porridge[14] in Hungary, mostly in Transylvania. Traditionally, it is prepared with either sweetened milk or goat's milk cottage cheese, bacon or mushrooms.
Red River Cereal – A porridge from Canada, consisting of cracked wheat, rye and flax seed, boiled in water, usually served with milk and brown sugar.
Rice cereal – the name commonly given to industrially manufactured
baby food based on
rice. Ingredient lists vary based upon manufacturer formulas.
Riebel – a porridge dish from
Austria made with cornmeal, butter, milk, and salt.[15]
Rødgrød – a sweet fruit dish from
Denmark and
Germany (called also Rote Grütze); its preparation is basically that of a pudding. Contemporary versions of the dish often use
potato starch to achieve a creamy to pudding-like
starch gelatinization.
Rouy – a smooth, boiled millet flour infants' porridge made only with water and sifted millet flour (soungouf) especially for infants, the first solid food offered to infants. Senegal.
Sofkey – a traditional southeastern Native American porridge made from corn, pounded, culled and sifted, boiled in water with lye. Served hot or cold traditionally without seasoning. It can be drunk or eaten with a spoon depending on the consistency, which can vary from a thin gruel to a watery porridge.[20]
Sowans – a
Scottish dish made using the starch remaining on the inner husks of
oats after milling. The husks are allowed to soak in water and ferment for a few days. The liquor is strained off and allowed to stand for a day to allow the starchy matter therein to settle. The liquid part, or swats is poured off and can be drunk. The remaining sowans are boiled with water and salt until thickened, then served with butter or dipped into milk.
Talbina – an Arabian variety made with barley flour and water or milk. To sweeten it, honey or dates are added. An old prophetic recipe that
Muhammad used to advise his companions to eat.
Uji (porridge) – maize or sorghum or millet or a mix of them all flour cooked with water to a porridge- or
blended soup-like consistency. The dish is common in the local cuisines of the eastern
African Great Lakes region and
Southern Africa. The word "uji" is Kiswahili commonly used in
Kenya.
V
Vispipuuro – a sweet,
wheatsemolina (manna) dessert porridge made with berries, usually
lingonberries. It is eaten in Sweden, Finland and Estonia.
^Oxford English Dictionary 2nd ed.: a. maize flour, especially as used in Italian cookery. b. A paste or dough made from such meal, a dish made with this.
^Sylestine, Hardy, and Montler (1993). Dictionary of the Alabama Language. Austin: University of Texas Press. p. 128.
ISBN978-0292730779.{{
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