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.





Chinese rice congee


  • Dakjuk – type of juk (Korean porridge) made with chicken.[2]
  • Dalia – type of Indian porridge made with Indian oats and served with nuts and dried fruit.


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


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 (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".
  • 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)




  • Kānga pirau – a fermented corn porridge dish that is made and consumed by the Maori of New Zealand
  • Kasha – a 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.
  • Konkonte – a poverty food of Ghana made from dried and pounded manioc root. It is also eaten in the Caribbean. The name derives from the Kwa languages.
  • Koozh – the Tamil name for a porridge made from millet. It is commonly sold by street vendors in the state of Tamil Nadu in India.
  • Krentjebrij – a Groningen/north Drenthe traditional soup or porridge-like dessert with juice of berries that is eaten either warm or cold.
  • Kutia – a sweet grain pudding, traditionally served in Russia, Ukraine, Belarus and some parts of Poland. Kutia is often the first dish in the traditional twelve-dish Christmas Eve supper (also known as Svyatah Vecherya).


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 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)
    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
  • Lugaw or lugao – the Tagalog name for congee in Philippine cuisine.


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.[11]
  • 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 – 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
  • Pease pudding – a term of British origin regarding a savory pudding dish made of boiled legumes,[12] which mainly consists of split yellow or Carlin peas, water, salt, and spices. It is 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.
  • Pirón or Pirão – gummy porridge made of farinha (cassava starch) and broth (usually from puchero or moqueca) consumed in Argentina, Uruguay and Brazil.
  • 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.



  • 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]
  • 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.
  • 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[edit]


  1. ^ "Definition of porridge in English". Oxford Dictionaries. Retrieved 30 October 2013.
  2. ^ Bigg, Margot (8 January 2013). Moon Taj Mahal, Delhi & Jaipur – Margot Bigg. ISBN 9781612383545. Retrieved 2014-02-23.
  3. ^ 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.
  4. ^ Allsopp, Richard (2003). Dictionary of Caribbean English Usage (2nd ed.). Kingston, Jamaica: Univ. of the West Indies Press. p. 167. ISBN 9766401454.
  5. ^ Goldstein, D.; Mintz, S. (2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. p. 597. ISBN 978-0-19-931362-4. Retrieved July 22, 2017.
  6. ^ "Hobakjuk (호박죽 ―粥)" (in Korean). Empas / EncyKorea. Retrieved 2008-08-17.
  7. ^ a b An Illustrated Guide to Korean Culture – 233 traditional key words. Seoul: Hakgojae Publishing Co. 2002. pp. 20–21. ISBN 8985846981.
  8. ^ Steinmetz, Sol. Dictionary of Jewish Usage: A Guide to the Use of Jewish Terms. p. 42. ISBN 0-7425-4387-0.
  9. ^ "Coming up: Food from the new EU". BBC News. January 1, 2007. Retrieved 30 October 2013.
  10. ^ What the Slaves Ate: Recollections of African American Foods and Foodways from the Slave Narratives – Herbert C. Covey, Dwight Eisnach. p. 81.
  11. ^ Koo, Chun-sur (Winter 2003). "Ogokbap : Excellent Source of Nutrients for Late Winter" (PDF). Koreana. 17. Archived from the original (PDF) on 2011-07-22. Retrieved 2013-10-31.
  12. ^ Charles Roundell, Mrs (1898). Mrs. Roundell's Practical cookery book – Mrs. Charles Roundell – Google Books. Retrieved 2014-02-23.
  13. ^ 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.
  14. ^ Walker, H. (1996). Cooks & Other People: Proceedings of the Oxford Symposium on Food and Cookery, 1995. Oxford symposium on food and cookery. Prospect Books. p. 274. ISBN 978-0-907325-72-7. Retrieved 2017-07-23.
  15. ^ "Riebel". Retrieved 19 March 2021.
  16. ^ "Rommegrot – Microwave". Sons of Norway. Retrieved 11 December 2019.
  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.
  20. ^ Sylestine, Hardy, and Montler (1993). Dictionary of the Alabama Language. Austin: University of Texas Press. p. 128. ISBN 978-0292730779.CS1 maint: multiple names: authors list (link)
  21. ^ "Makan Pagi Tinutuan di Wakeke" (in Indonesian). 2 April 2010. Archived from the original on 2010-04-07. Retrieved 26 April 2010.
  22. ^ Sombowadile, Pitres (2010). "Tinutuan: dari mata turun ke perut" (in Indonesian). Tribun Manado. Retrieved 26 April 2010.