Porridge potatoes

Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, porridge potatoes grain, in milk or water. Oat porridge is also sold in ready-made or partly cooked form as an instant breakfast. Other grains used for porridge include rice, wheat, barley, corn, triticale and buckwheat.

Many types of porridge have their own names, such as congee, polenta, grits and kasha. Porridge is eaten for any meal of the day and porridge is also eaten in many cultures as a common snack and is often eaten by athletes. Percentages are roughly approximated using US recommendations for adults. This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Maize porridge: Atole, a Mexican dish of corn flour in water or milk. Mexican blend of sugar, milk, chocolate and corn dough or corn flour.

The Philippine dish tsampurado is similar, with rice instead of maize. Colada, a hot dish prepared with corn starch, milk, sugar and cinnamon in Colombia and Ecuador. Cornmeal mush, a traditional dish in southern and mid-Atlantic US states. A blend of fine semolina with milk or water and often with all spice and sugar. Farina or papilla, a traditional Dominican dish of porridge maize or grass peas. Gachas, a Spanish porridge of maize or grass peas.

Often garnished with roasted almonds and croutons of bread fried in olive oil. Gofio, a Canary Islands porridge of toasted coarse-ground maize. Grits, ground hominy, is common in the southern United States, traditionally served with butter, salt and black pepper. Sometimes, it is also served with cheese. Kačamak, a maize porridge from the Balkans.

Mazamorra, a maize porridge from Colombia’s Paisa region made with whole maize grains that can be sweet or salty. Polenta, an Italian maize porridge which is cooked to a solidified state and sliced for serving. Rubaboo is made from dried maize and peas with animal fat and was a staple food of the Voyageurs. Shuco, a Salvadoran dish of black, blue or purple corn flour, ground pumpkin seeds, chili sauce and red cooked kidney beans, which was traditionally drunk out of a hollowed-out gourd at early morning, especially coming from a hunting or drinking trip.

Suppawn, also called, and better known as, hasty pudding, was common in American colonial times and consisted of cornmeal boiled with milk into a thick porridge. Still eaten in modern times, it is no longer necessarily corn-based. Uji, a thick East African porridge made most commonly from corn flour mixed with sorghum and many other different ground cereals, with milk or butter and sugar or salt. Ugali, a more solid meal, is also made from maize flour, likewise often mixed with other cereals. These two, under various names, are staple foods over a wide part of the African continent, e.

Mielie pap is a maize porridge staple in South African cuisine. Millet porridge: Foxtail millet porridge is a staple food in northern China. A porridge made from pearl millet is the staple food in Niger and surrounding regions of the Sahel. Oshifima or otjifima, a stiff pearl millet porridge, is the staple food of northern Namibia. Middle Eastern millet porridge, often seasoned with cumin and honey. Munchiro sayo, a millet porridge eaten by the Ainu, a native people of northern Japan.