Wikipedia

List of porridges

Porridgeis 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.

Aporridgemade withmillet

Porridges

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A

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B

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C

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Chinese ricecongee

D

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  • Dakjuk– type ofjuk(Korean porridge) made withchicken.[3]
  • Dalia– type of Indian porridge made with Indian grains such as wheat or barley, and served with nuts and dried fruit.

E

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  • Eghajira– a sweet, thick drink, normally drunk by theTuaregson special occasions.

F

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Millet flour porridges: rouy (smooth infant porridge) versus fondé (rolled pellets and milk). Senegal.
  • Farexbrand 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–cerealfood, frequently described as mild-tasting, usually served warm, made from cereal grains (usuallysemolina).
  • Frumentywas a popular dish inWestern Europeanmedieval cuisine.It was made primarily from boiled, crackedwheat– hence its name, which derives from theLatinwordfrumentum,"grain".
  • 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

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Preparedgrits(in bowl)

H

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J

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Jeonbokjuk

K

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L

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Laba congeewith nuts and dried fruits
  • 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 bowlor 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.
  • Lâpa– a kind ofriceporridgeorgrueleaten in thecuisines of the former Ottoman Empire
  • Lugaw or lugao– theTagalogname forcongeeinPhilippine cuisine.

M

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  • Malt-O-Meal– a porridge-like prepared food that's served hot,can also be served cold and diluted and served to children over 1 in a bottle.
  • Maltex[10]– 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. Originally produced inBurlington, VTby the eponymous Maltex Corporation it is now produced by Homestat Farm in Highspire, PA (nearHarrisburg, PA).
  • Mămăligă– made out of yellowmaizeflour, traditional inRomaniaandMoldova.It is similar to theItalianpolenta.[11]
  • Maypo– a brand of maple-flavored oatmeal. It was developed by the Maltex Corporation inBurlington, Vermont,in 1953.
  • Mazamorra– a traditional maize-basedLatin American food.Several variations by country exist.
  • Meghli– aLevantinenutrient 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– aKoreangruelcreated by grinding rice ormilletto 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.
  • Močnik– a traditionalSlovenianporridge
  • Mush[12]– a thickcornmealpudding 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 panfried.

O

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A close-up of cookedoatmeal
  • Oatmeal– also known aswhite oats,is groundoatgroats(i.e., grains, as in oat-meal,cf.cornmeal,peasemeal,etc.), or aporridgemade from oats (also called oatmeal cereal or stirabout). Oatmeal can also be ground oats,steel-cut oats,crushed oats, orrolled oats.
  • Obusuma– theLuhyaword forUgali,aKenyandish also known as sima, sembe,ngimaor posho. It is made from maize flour (cornmeal) cooked with boiling water to a thick porridge dough-like consistency. InLuhya cuisineit is the most commonstaple starch.
  • Ogokbap– orfive-grains rice,is a kind of Korean food made of a bowl of steamed rice mixed withgrains,includingbarley,foxtail millet,milletandsoy beans.[13]
  • 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 traditionalDanishdish – a type of porridge made ofrugbrødscraps andbeer,typicallyhvidtøl.A thrifty dish, it makes it possible to use the rest of the bread scraps so that nothing is wasted.

P

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Papeda,served in Waroeng Ikan Bakar, a restaurant specializing in Eastern Indonesian food inJakarta,Indonesia
  • Pap– also known asmieliepapinSouth Africa,is a traditional porridge/polenta made frommielie-meal(ground maize) and astaple foodof theBantuinhabitants of South Africa (theAfrikaanswordpapis taken fromDutchand simply means "porridge" ).
  • Papeda– orbubur sagu,is asagoflour congee, the staple food of native people inMalukuandPapua.It is commonly found in eastern Indonesia, as the counterpart of central and westernIndonesian cuisinesthat favor rice as their staple food.
  • Pastel de choclo– a dish based on sweetcorn orchoclo,thequechuaword for “tender corn”, or the new corn of the season. It is a typical dish inChile,but is also eaten inArgentina,BoliviaandPeruwith some variations in the recipe, sometimes usingcorn meal
  • Pease pudding– a term ofBritishorigin regarding a savory pudding dish made ofboiledlegumes,[14]which mainly consists ofsplit yelloworCarlin peas,water, salt, and spices. It is often cooked withbacon.
  • Pinole– a Spanish translation of an Aztec word for a coarse flour made from ground toastedmaizekernels, often in a mixture with a variety ofherbsand groundseeds,which can be eaten by itself or be used as the base for a beverage.
  • PirónorPirão– gummy porridge made offarinha(cassavastarch) and broth (usually frompucheroormoqueca) consumed inArgentina,UruguayandBrazil.
  • Poleá– sweetAndalusianporridge 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–cornmealboiled into a porridge,[15]and eaten directly or baked, fried or grilled. The term is ofItalianorigin, derived from the Latin forhulledand crushed grain (especiallybarley-meal).
  • Puliszka– is a coarse cornmeal porridge[16]in Hungary, mostly in Transylvania. Traditionally, it is prepared with either sweetened milk or goat's milk cottage cheese, bacon or mushrooms.

R

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S

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Semolina pudding
  • Sadza– a cooked cornmeal that is astaple foodinZimbabweand other parts ofSouthern AfricaandEastern Africa.This food is cooked widely in other countries in these region.
  • Semolina pudding– made fromsemolina,which is cooked with milk, or a mixture of milk and water. It is often served withsugar,cocoapowder,cinnamon,raisins,fruit,orsyrup.[21]
  • 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.[22]
  • Sowans– aScottish dishmade using the starch remaining on the inner husks ofoatsafter 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, orswatsis poured off and can be drunk. The remainingsowansare boiled with water and salt until thickened, then served with butter or dipped into milk.
  • Stip (dish)– a regional dish in theDutchprovinces ofGroningen,DrentheandOverijssel.It is served asbuckwheatporridge with a hole containing friedbaconand a big spoonful ofsyrup.

T

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U

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  • Ugali(pictured top) and cabbage
  • Upma(pictured bottom)

V

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Vispipuuro

W

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See also

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References

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  1. ^"Definition of porridge in English".Oxford Dictionaries. Archived fromthe originalon November 2, 2013.Retrieved30 October2013.
  2. ^abRomans, B.(1775).A Concise Natural History of East and West Florida.New York: Printed for the author. pp.67—68.OCLC745317190.
  3. ^Bigg, Margot (8 January 2013).Moon Taj Mahal, Delhi & Jaipur – Margot Bigg.Avalon Travel.ISBN9781612383545.Retrieved2014-02-23.
  4. ^theOxford English Dictionarygives the following earliest references:Epinal Gloss.823 Pullis, grytt. c1000 ÆLFRICGloss.in Wr.-Wülcker 141/20Apludesuelcantabra,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.
  5. ^Allsopp, Richard (2003).Dictionary of Caribbean English Usage(2nd ed.). Kingston, Jamaica: Univ. of the West Indies Press. p.167.ISBN9766401454.
  6. ^Goldstein, D.; Mintz, S. (2015).The Oxford Companion to Sugar and Sweets.Oxford University Press. p. 597.ISBN978-0-19-931362-4.RetrievedJuly 22,2017.
  7. ^"Hobakjuk (호박죽 ― cháo )"(in Korean).Empas/EncyKorea.Retrieved2008-08-17.
  8. ^abAn Illustrated Guide to Korean Culture – 233 traditional key words.Seoul: Hakgojae Publishing Co. 2002. pp.20–21.ISBN8985846981.
  9. ^Steinmetz, Sol.Dictionary of Jewish Usage: A Guide to the Use of Jewish Terms.p. 42.ISBN0-7425-4387-0.
  10. ^"Maltex History".
  11. ^"Coming up: Food from the new EU".BBC News. January 1, 2007.Retrieved30 October2013.
  12. ^What the Slaves Ate: Recollections of African American Foods and Foodways from the Slave Narratives – Herbert C. Covey, Dwight Eisnach.p. 81.
  13. ^Koo, Chun-sur (Winter 2003)."Ogokbap: Excellent Source of Nutrients for Late Winter"(PDF).Koreana.17.Archived fromthe original(PDF)on 2011-07-22.Retrieved2013-10-31.
  14. ^Charles Roundell, Mrs (1898).Mrs. Roundell's Practical cookery book – Mrs. Charles Roundell – Google Books.Retrieved2014-02-23.
  15. ^Oxford English Dictionary2nd ed.: a. maize flour, especially as used in Italian cookery. b. A paste or dough made from such meal, a dish made with this.
  16. ^Walker, H. (1996).Cooks & Other People: Proceedings of the Oxford Symposium on Food and Cookery, 1995.Prospect Books. p. 274.ISBN978-0-907325-72-7.Retrieved2017-07-23.
  17. ^"Riebel".Retrieved19 March2021.
  18. ^"Rommegrot – Microwave".Sons of Norway.Sofn. 14 November 2018.Retrieved11 December2019.
  19. ^Manitoba: Past and Present: Hands-on Social Studies, Grade 4 – Jennifer E. Lawson, Linda McDowell, Barbara Thomson.p. 186.
  20. ^A People on the Move: The Métis of the Western Plains – Irene Ternier Gordon.p. 20.
  21. ^"Spiced semolina pudding with ginger biscuits".RetrievedDecember 30,2012.
  22. ^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)
  23. ^"Makan Pagi Tinutuan di Wakeke"(in Indonesian). kompas. 2 April 2010. Archived fromthe originalon 2010-04-07.Retrieved26 April2010.
  24. ^Sombowadile, Pitres (2010)."Tinutuan: dari mata turun ke perut"(in Indonesian). Tribun Manado. Archived fromthe originalon 13 March 2010.Retrieved26 April2010.
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