Global Porridge Delights: 20 Hearty Bowls from Around the World

Global Porridge Delights: 20 Hearty Bowls from Around the World

Porridge, the humble and hearty dish that transcends borders and cultures, has been a comforting breakfast staple for centuries. It's the ultimate comfort food—a warm, nourishing embrace that varies in flavor, texture, and ingredients from one corner of the world to another. In this blog post, we're embarking on a flavorful journey to explore 20 porridge recipes from around the globe, each with its own unique character and cultural significance.

From the creamy and fragrant Indian kheer to the savory, dumpling-filled Chinese congee, these porridge dishes offer a taste of diverse culinary traditions. Whether you're seeking a comforting breakfast or a cozy evening meal, these global porridges have you covered. So, grab a spoon and prepare to travel the world through your taste buds as we delve into the rich and diverse world of porridge.

1. Kheer (India)

Ingredients:

  • 1/2 cup Basmati rice
  • 4 cups whole milk
  • 1/4 cup sugar
  • Cardamom pods, saffron strands, and chopped nuts for flavor
  • A pinch of salt

Instructions:

  1. Rinse the rice and cook it in milk until it thickens, stirring constantly.
  2. Add sugar, cardamom, saffron, and nuts.
  3. Cook until the mixture reaches a creamy consistency.
  4. Serve hot or cold, garnished with more nuts.

2. Congee (China)

Ingredients:

  • 1/2 cup jasmine rice
  • 6 cups chicken or vegetable broth
  • Sliced ginger, green onions, and sesame oil for flavor
  • Toppings: Shredded chicken, boiled eggs, and soy sauce

Instructions:

  1. Rinse the rice and cook it in broth until it breaks down and becomes porridge-like.
  2. Add ginger, green onions, and sesame oil for flavor.
  3. Top with shredded chicken, boiled eggs, and a drizzle of soy sauce.

3. Champorado (Philippines)

Ingredients:

  • 1 cup glutinous rice
  • 4 cups water
  • 1/2 cup cocoa powder
  • 1/2 cup sugar
  • A pinch of salt
  • Toppings: Condensed milk or evaporated milk, and dried fish (optional)

Instructions:

  1. Cook glutinous rice in water until it becomes soft and sticky.
  2. Add cocoa powder, sugar, and salt.
  3. Stir until it thickens and becomes chocolatey.
  4. Serve hot, drizzled with condensed milk or evaporated milk, and pair with dried fish for a unique sweet-savory combination.

4. Harees (Middle East)

Ingredients:

  • 1 cup whole wheat grains or barley
  • 2 cups chicken or beef broth
  • Ground cinnamon and cardamom for flavor
  • Toppings: Ghee or clarified butter

Instructions:

  1. Soak whole wheat grains or barley overnight.
  2. Cook them in broth until they break down and become creamy.
  3. Season with ground cinnamon and cardamom.
  4. Serve hot, drizzled with ghee.

5. Arroz Caldo (Philippines)

Ingredients:

  • 1 cup jasmine rice
  • 4 cups chicken broth
  • Sliced ginger and minced garlic for flavor
  • Toppings: Sliced green onions, fried garlic, and boiled eggs

Instructions:

  1. Rinse the rice and cook it in chicken broth until it thickens.
  2. Add ginger and minced garlic for flavor.
  3. Serve hot, garnished with sliced green onions, fried garlic, and boiled eggs.

6. Risengrød (Denmark)

Ingredients:

  • 1/2 cup short-grain rice
  • 4 cups milk
  • A pinch of salt
  • Toppings: Cinnamon sugar and a pat of butter

Instructions:

  1. Rinse the rice and cook it in milk until it thickens.
  2. Add a pinch of salt.
  3. Serve hot, sprinkled with cinnamon sugar and a pat of butter.

7. Avena (Latin America)

Ingredients:

  • 1/2 cup rolled oats
  • 2 cups milk
  • Ground cinnamon and vanilla extract for flavor
  • Toppings: Sliced bananas, chopped nuts, and a drizzle of honey

Instructions:

  1. Cook rolled oats in milk until it thickens.
  2. Add ground cinnamon and a splash of vanilla extract for flavor.
  3. Serve hot, topped with sliced bananas, chopped nuts, and a drizzle of honey.

8. Mămăligă (Romania)

Ingredients:

  • 1 cup cornmeal
  • 4 cups water
  • Salt for flavor
  • Toppings: Sour cream and cheese

Instructions:

  1. Mix cornmeal with water and salt.
  2. Cook until it thickens and becomes a polenta-like consistency.
  3. Serve hot, topped with sour cream and grated cheese.

9. Teurgoule (France)

Ingredients:

  • 1 cup Arborio rice
  • 2 cups whole milk
  • Cinnamon and sugar for flavor
  • Toppings: Butter and additional cinnamon

Instructions:

  1. Cook Arborio rice in milk until it thickens.
  2. Season with cinnamon and sugar.
  3. Serve hot, topped with a pat of butter and an extra sprinkle of cinnamon.

10. Kasha (Russia)

Ingredients:

  • 1 cup buckwheat groats
  • 2 cups water
  • Salt for flavor
  • Toppings: Sour cream, butter, and sautéed onions

Instructions:

  1. Toast buckwheat groats in a dry skillet until they become fragrant.
  2. Cook them in water with a pinch of salt until they're tender and porridge-like.
  3. Serve hot, topped with sour cream, a pat of butter, and sautéed onions.

11. Red Red (Ghana)

Ingredients:

  • 1 cup black-eyed peas
  • 2 cups palm oil
  • Chili peppers and spices for flavor
  • Toppings: Fried plantains and fried fish

Instructions:

  1. Cook black-eyed peas until they're soft.
  2. Prepare a sauce with palm oil, chili peppers, and spices.
  3. Serve the peas and sauce hot, topped with fried plantains and fried fish.

12. Tamago Gohan (Japan)

Ingredients:

  • 1 cup cooked rice
  • 1 raw egg
  • Soy sauce and nori (seaweed) for flavor
  • Toppings: Pickled vegetables, furikake (rice seasoning), or grated daikon radish

Instructions:

  1. Mix cooked rice with a raw egg.
  2. Season with soy sauce and sprinkle with crumbled nori.
  3. Serve hot, topped with pickled vegetables, furikake, or grated daikon radish.

13. Asida (North Africa)

Ingredients:

  • 1 cup sorghum flour
  • 3 cups water
  • Honey or clarified butter for flavor
  • Toppings: Yogurt and date syrup

Instructions:

  1. Mix sorghum flour with water and cook until it thickens.
  2. Sweeten with honey or clarified butter.
  3. Serve hot, topped with yogurt and a drizzle of date syrup.

14. Tomalito (Peru)

Ingredients:

  • 1 cup fresh corn kernels
  • 1/2 cup masa harina (corn flour)
  • Milk and sugar for flavor
  • Toppings: Cinnamon and raisins

Instructions:

  1. Blend fresh corn kernels with masa harina, milk, and sugar.
  2. Cook until it thickens.
  3. Serve hot, sprinkled with cinnamon and garnished with raisins.

15. Samp and Beans (South Africa)

Ingredients:

  • 1 cup dried samp (crushed maize kernels)
  • 1 cup dried sugar beans
  • Chopped vegetables and spices for flavor
  • Toppings: Tomato and onion sauce

Instructions:

  1. Soak samp and sugar beans separately overnight.
  2. Cook until they're tender.
  3. Mix with chopped vegetables and spices.
  4. Serve hot, topped with tomato and onion sauce.

16. Arepa de Huevo (Colombia)

Ingredients:

  • 1 cup pre-cooked cornmeal
  • Eggs, cooked and scrambled
  • Salt and spices for flavor
  • Toppings: Salsa and avocado

Instructions:

  1. Mix pre-cooked cornmeal with water, salt, and spices to form a dough.
  2. Flatten the dough into a disc and stuff it with scrambled eggs.
  3. Fry until it's golden brown.
  4. Serve hot, topped with salsa and avocado.

17. Grits (Southern United States)

Ingredients:

  • 1 cup stone-ground grits
  • Water, milk, or broth for cooking
  • Butter and cheese for flavor
  • Toppings: Shrimp, bacon, or gravy

Instructions:

  1. Cook stone-ground grits with your choice of liquid until they're creamy.
  2. Stir in butter and cheese.
  3. Serve hot, topped with shrimp, bacon, or gravy.

18. Youtiao Zhou (Taiwan)

Ingredients:

  • 1/2 cup rice
  • 1/2 cup youtiao (fried dough sticks)
  • Soy milk and sugar for flavor
  • Toppings: Green onions and soy sauce

Instructions:

  1. Cook rice until it's soft.
  2. Break youtiao into pieces and add them to the rice.
  3. Season with soy milk and sugar.
  4. Serve hot, garnished with green onions and soy sauce.

19. Tejate (Mexico)

Ingredients:

  • 1 cup masa (corn dough)
  • Chocolate, ground seeds, and flowers for flavor
  • Toppings: Whipped foam and sugar

Instructions:

  1. Mix masa with chocolate, ground seeds, and flowers.
  2. Add water and blend until it's frothy.
  3. Serve cold, topped with whipped foam and sugar.

20. Lugaw (Philippines)

Ingredients:

  • 1/2 cup glutinous rice
  • 4 cups chicken or beef broth
  • Sliced ginger and minced garlic for flavor
  • Toppings: Fried garlic, chopped green onions, and calamansi (Filipino lime)

Instructions:

  1. Rinse glutinous rice and cook it in broth until it thickens.
  2. Add ginger and minced garlic for flavor.
  3. Serve hot, garnished with fried garlic, chopped green onions, and a squeeze of calamansi.

Conclusion

From the creamy elegance of India's kheer to the savory simplicity of Ghana's Red Red, these 20 porridge recipes from around the world offer a tantalizing glimpse into the rich tapestry of global cuisines. Each dish reflects the unique flavors, ingredients, and traditions of its region, making porridge not just a breakfast staple but also a cultural ambassador on the plate. So, the next time you're seeking culinary adventure, consider exploring the world one spoonful at a time through these diverse and delectable porridge offerings. Your taste buds will thank you for the journey.


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Masago Porridge

Masago Sorghum Superfood Porridge

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Regular price £12.99
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This is Masago Porridge, an ancient breakfast enjoyed in East Africa for thousands of years. Made from Sorghum – a highly sustainable, gluten free & anti-inflammatory grain combined with Chia Seeds, Flaxseeds, Almonds, Cashews & Oats and finely ground to create the gut friendly, low calorie & low GI superfood breakfast served by guides hiking Mount Kilimanjaro!

 

Instructions:

  1. Put 2 scoops of Masago Porridge into approx. 200ml of water and heat on the stove/microwave on high heat.
  2. Mix after each minute on heat.
  3. Heat for 3 minutes and mix until it thickens.
  4. Add 50ml of milk and 1 tbsp of yogurt (optional) and mix well.
  5. Top with honey or fruit to make the perfect porridge!
  6. Enjoy!
Only 50p per serving!

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