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Porridge, popular flavours include oatmeal, cornmeal, peanut, banana, plantain, and hominy corn porridge. Rice and peas, the most popular style of rice for everyday use, and is a Sunday staple of most Jamaican households; Roast yam and saltfish (either 'cooked up' or roasted as well) Roast conch; Roti
Gungude – also known as congatay or plantain porridge, is a Caribbean porridge made from sun-dried plantains or green bananas. It is often fed to infants. [4] Guriev porridge – a Russian porridge dish prepared from semolina and milk with the addition of nuts (hazelnut, walnuts, almonds), kaimak (creamy foams) and dried fruits. [5]
Porridge oats before cooking Oatmeal with raisins, butter, chopped walnuts, cinnamon, brown sugar, and shredded coconut. Oat porridge, traditional and common in the English-speaking world, Germany, and the Nordic countries. [12] Oat porridge has been found in the stomachs of 5,000-year-old Neolithic bog bodies in Central Europe and Scandinavia ...
The oats sank to the bottom of the cup and didn't cook together into a cohesive porridge. The taste: This protein oatmeal was quite sweet. It contains 12 grams of added sugars from cane sugar ...
Instead of making hot oats in the morning, try cold overnight oats. The basic recipe involves equal parts rolled oats, milk, and yogurt with chia seeds, salt, and cinnamon.
Goetta – US pork and oats dish [71] Gogli – Egg-based homemade dessert [72] Granola – Breakfast, lunch and snack food; Griddle scone – Scone made with a griddle or frying pan [73] Grillades [74] Grits – Porridge of boiled cornmeal [75]
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