List of porridges

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A porridge made with millet

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.







  • Eghajira – a sweet, thick drink, normally drunk by the Tuaregs on special occasions.


  • Farina (food) – a cereal food, frequently described as mild-tasting, usually served warm, made from cereal grains (usually semolina).
  • Frumenty – was a popular dish in Western European medieval cuisine. It was made primarily from boiled, cracked wheat – hence its name, which derives from the Latin word frumentum, "grain".
  • Millet flour porridges: rouy (smooth infant porridge) versus fondé (rolled pellets and milk). Senegal
    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.


Prepared grits (in bowl)





Laba congee with nuts and dried fruits
  • 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 by red beans and 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)
    Lakh - millet flour porridge in communal platter served topped with sweetened fermented milk (sow). Senegal, West Africa.
  • Lâpa – a kind of rice porridge or gruel eaten in the cuisines of the former Ottoman Empire



A close-up of cooked oatmeal
  • Oatmeal – also known as white oats, is ground oat groats (i.e., grains, as in oat-meal, cf. cornmeal, peasemeal, etc.), or a porridge made from oats (also called oatmeal cereal or stirabout). Oatmeal can also be ground oats, steel-cut oats, crushed oats, or rolled oats.
  • 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.
  • Ogokbap – or five-grains rice, is a kind of Korean food made of a bowl of steamed rice mixed with grains, including barley, foxtail millet, millet and soy beans.[13]
  • 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.


Papeda, served in Waroeng Ikan Bakar, a restaurant specializing in Eastern Indonesian food in Jakarta, Indonesia
  • Pap (food) – 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 (food) – 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 Chilean dish, but is also eaten in Argentina and Peru with some variations in the recipe, sometimes using corn meal
  • Pease pudding – a term of British origin regarding a savory pudding dish made of boiled legumes,[14] which mainly consists of split yellow or Carlin peas, water, salt, and spices. It's often cooked with bacon.
  • 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.
  • Polenta – cornmeal boiled into a porridge,[15] 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 in Hungary, mostly in Transylvania. Traditionally, it is prepared with either sweetened milk or goat's milk cottage cheese, bacon or mushrooms.




  • Sadza – a cooked cornmeal that is a staple food in Zimbabwe and other parts of Southern Africa and Eastern Africa. This food is cooked widely in other countries in these region.
  • Semolina pudding – made from semolina, which is cooked with milk, or a mixture of milk and water. It is often served with sugar, cocoa powder, cinnamon, raisins, fruit, or syrup.[19]
  • 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.
  • Stip (dish) – a regional dish in the Dutch provinces of Groningen, Drenthe and Overijssel. It is served as buckwheat porridge with a hole containing fried bacon and a big spoonful of syrup.





See also


  1. "Definition of porridge in English". Oxford Dictionaries. Retrieved 30 October 2013.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  2. Moon Taj Mahal, Delhi & Jaipur – Margot Bigg. Retrieved 2014-02-23.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  3. 大麦粥_新闻中心_新浪网 (in 中文). 2008-08-06. Retrieved 2011-09-30.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  4. 中国丹阳 (in 中文). 2009-09-09. Retrieved 2011-09-30.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  5. 丹阳大麦粥 (in 中文). 2010-09-26. Retrieved 2011-09-30.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  6. the Oxford English Dictionary gives the following earliest references: Epinal Gloss. 823 Pullis, grytt. c1000 ÆLFRIC Gloss. in Wr.-Wülcker 141/20 Apludes uel cantabra, hwæte gryttan. c1000 Sax. Leechd. II. 220 oððe grytta. a1100 Ags. Voc. in Wr.-Wülcker 330/33 Furfures, gretta. 11.. Voc. ibid. 505/13 Polline, gryttes. a1225 Ancr. R. 186 þis is Godes heste, þet him is muchele leouere þen þet tu ete gruttene bread, oð er werie herde here.
  7. Allsopp, Richard (2003). Dictionary of Caribbean English Usage (2nd ed.). Kingston, Jamaica: Univ. of the West Indies Press. p. 167. ISBN 9766401454.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  8. "Hobakjuk (호박죽 ―粥)" (in 한국어). Empas / EncyKorea. Retrieved 2008-08-17.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  9. 9.0 9.1 An Illustrated Guide to Korean Culture – 233 traditional key words. Seoul: Hakgojae Publishing Co. 2002. pp. 20–21. ISBN 8985846981.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  10. Steinmetz, Sol. Dictionary of Jewish Usage: A Guide to the Use of Jewish Terms. p. 42. ISBN 0-7425-4387-0.
  11. "Coming up: Food from the new EU". BBC News. January 1, 2007. Retrieved 30 October 2013.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  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.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  14. Mrs. Roundell's Practical cookery book – Mrs. Charles Roundell – Google Books. Retrieved 2014-02-23.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  15. 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.
  16. "''Rommegrot'' (Sons of Norway)". Retrieved 2014-02-23.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  17. Manitoba: Past and Present : Hands-on Social Studies, Grade 4 – Jennifer E. Lawson, Linda McDowell, Barbara Thomson. p. 186.
  18. A People on the Move: The Métis of the Western Plains – Irene Ternier Gordon. p. 20.
  19. "Spiced semolina pudding with ginger biscuits". Retrieved December 30, 2012.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  20. "Makan Pagi Tinutuan di Wakeke" (in Bahasa Indonesia). 2 April 2010. Retrieved 26 April 2010.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  21. Sombowadile, Pitres (2010). "Tinutuan: dari mata turun ke perut" (in Bahasa Indonesia). Tribun Manado. Retrieved 26 April 2010.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>