Porridge is a dish made by boiling ground, crushed, or chopped starchy plants (typicallygrains) inwater,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 – traditionalmasa-based hot maize-based beverage ofMexican andCentral American origin. It includesmasa (cornhominy 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.
Boota copassa – aChickasaw phrase meaning 'cold flour'. It consists of parched and poundedzea (maize) before it reaches maturity.[2] A small quantity of meal is thrown into cold water, where it boils and swells as much as common meal boiled over fire.[2]
Brenntar – Made of specially roasted flour (Musmehl). Particularly prominent in theSwabian Jura and in theAllgäu.
Byggrøt / -graut – type ofporridge traditional in Norway. It is made frombarley, milk or water, salt and butter. The ingredients are boiled together for a few minutes; the grits are then poured onto a plate, where sugar and cinnamon are 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.
Congee – type of rice porridge or gruel popular in many Asian countries. Names for congee are as varied as the style of its preparation.
Cornmeal porridge – type of hot sweet breakfast cereal made from finely ground cornmeal popular in Jamaica. Milk or coconut milk, vanilla, cinnamon and nutmeg are usually added for flavor.Bob Marley sang of sharing cornmeal porridge in his song "No Woman, No Cry."
Millet flour porridges: rouy (smooth infant porridge) versus fondé (rolled pellets and milk). Senegal.
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 (usuallysemolina).
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.
Fungi (pronounced FOONgee) a boiled porridge made from cornmeal, served sweet or (more often) savory. A standard component of the native 'Fish and Fungi' dish native to the U.S. and British Virgin Islands.
Gofio escaldado orescaldón – a kind of thick porridge of theCanary Islands made by mixinggofio with thestock from a stew or soup, which is then served alongside the same.
Gofio con leche – similar to the above, but prepared with hot milk (and sometimes cinnamon) and consumed at breakfast.
Gomme (food) – a traditionalNorwegian dish used for dinner or dessert; one variety is a white, porridge-like variant made of milk andoat grains orrice.
Grit (grain) – (going back toOld Englishgrytt orgrytta orgryttes[4]) is an almost extinct word forbran,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 ascongatay orplantain porridge; aCaribbean porridge made from sun-driedplantains or greenbananas. It is often fed to infants.[5]
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.[6]
Hasty pudding – apudding or porridge ofgrains cooked in milk or water. In theUnited States, it invariably refers to a version made of ground maize. Hasty pudding is notably mentioned in a verse of the early American songYankee Doodle.
Helmipuuro – traditional inFinland and inRussia, this porridge is made frommonodisperse grains ofpotato starch that are swelled in boiling milk into translucent "pearls" of about 5 mm in diameter, thus the namehelmipuuro ("pearl porridge").
Jatjuk – a variety of juk made by boiling finely groundpine nuts andrice flour or soaked rice.Janggukjuk is seasoned with soy sauce, and it literally meanssoy sauce porridge.
Juk (food) – a Korean porridge category that includecongee varieties made of rice and other grains such as beans, sesame, andazuki beans.[8] It is similar tocongee varieties in otherEastern 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.[8]
Kānga pirau – a fermented corn porridge dish that is made and consumed by theMāori of New Zealand
Kasha – a buckwheat cereal eaten inCentral and Eastern Europe (especially Russia) and theUnited States. It is a common filling for aknish. This English-language usage probably originated withJewish immigrants, as did the formקאַשי "kashi" (technically plural, literally translated as "porridges").[9]
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.
Koozh – theTamil name for a porridge made frommillet. It is commonly sold by street vendors in the state ofTamil Nadu inIndia.
Krentjebrij – aGroningen/northDrenthe traditionalsoup or porridge-like dessert with juice of berries that is eaten either warm or cold.
Laba congee – a ceremonial congee dish eaten on the eighth day of the twelfth month in theChinese 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 acommunal bowl or platter. West Africa, Senegal. (Lakh and araw are from the Wolof, names vary between languages and countries)Lakh – millet flour porridge in communal platter served topped with sweetened fermented milk (sow). Senegal, West Africa.
Malt-O-Meal – a North American brand of wheat porridge that includes malted barley in addition to semolina. It is served hot and comes in chocolate and maple flavors as well as original.
Meghli – aLevantine nutrient-rich porridge created from sugar, ground rice, and caraway, anise and cinnamon ground spices, slow-cooked to form a thick milk-free porridge that is milk-free. It is served cool and topped with raw soaked and peeled kernels native to the Levantine like pine nuts, walnuts, almonds and pistachios, often with coconut shavings.
Mieum – aKoreangruel created by grinding rice ormillet 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[11] – a thickcornmeal 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.
Okayu – the name for the type of congee eaten inJapan, 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, andumeboshi. Miso or chicken stock may be used to flavor the broth. It is commonly served to infants, the elderly, and the ill.
Øllebrød – a traditionalDanish dish – a type of porridge made ofrugbrød scraps andbeer, typicallyhvidtøl. A thrifty dish, it makes it possible to use the rest of the bread scraps so that nothing is wasted.
Papeda, served in Waroeng Ikan Bakar, a restaurant specializing in Eastern Indonesian food inJakarta, Indonesia
Papeda – orbubur sagu, is asago flour congee, the staple food of native people inMaluku andPapua. It is commonly found in eastern Indonesia, as the counterpart of central and westernIndonesian cuisines that favor rice as their staple food.
Pastel de choclo – a dish based on sweetcorn orchoclo, thequechua word for “tender corn”, or the new corn of the season. It is a typical dish inChile, but is also eaten inArgentina,Bolivia andPeru with some variations in the recipe, sometimes usingcorn meal
Pinole – a Spanish translation of an Aztec word for a coarse flour made from ground toastedmaize kernels, often in a mixture with a variety ofherbs and groundseeds, which can be eaten by itself or be used as the base for a beverage.
Poleá – sweetAndalusian porridge made with flour, milk, and sugar and flavored withanise. 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 ofItalian origin, derived from the Latin forhulled and crushed grain (especiallybarley-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 manufacturedbaby food based onrice. Ingredient lists vary based upon manufacturer formulas.
Riebel – a porridge dish fromAustria made with cornmeal, butter, milk, and salt.[15]
Risotto – a savoury dish made with broth and rice, typically a short grain variety with a high starch content, such as Arborio or Carnaroli.
Rødgrød – a sweet fruit dish fromDenmark andGermany (called also Rote Grütze); its preparation is basically that of a pudding. Contemporary versions of the dish often usepotato starch to achieve a creamy to pudding-likestarch 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 – aScottish dish made using the starch remaining on the inner husks ofoats 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, orswats is poured off and can be drunk. The remainingsowans 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 thatMuhammad used to advise his companions to eat.
^theOxford English Dictionary gives the following earliest references:Epinal Gloss. 823 Pullis, grytt. c1000 ÆLFRICGloss. in Wr.-Wülcker 141/20Apludes uelcantabra, hwæte gryttan. c1000Sax. Leechd. II. 220 oððe grytta. a1100Ags. Voc. in Wr.-Wülcker 330/33Furfures, gretta. 11..Voc. ibid. 505/13Polline, gryttes. a1225Ancr. R. 186 þis is Godes heste, þet him is muchele leouere þen þet tu ete gruttene bread, oð er werie herde here.
^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.{{cite book}}: CS1 maint: multiple names: authors list (link)
