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In Russia, millet porridge also remains common and is promoted for its health benefits. [55] Millet porridge made with pumpkin is particularly common. In the Lipetsk Oblast ritual and daily meals from millet include chichi (Russian: чичи). These are millet fritters. [56] Millet is the main ingredient in bánh đa kê, a
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.
Koko (also Ogi in Yoruba) is a spicy millet porridge. It is a popular Nigerian and Ghanaian street food and commonly consumed as a breakfast meal. It can also be taken in late afternoon as snack. [1] [2] Koko is made from many grains including millet with a few local spices added to give it a particular taste and color. [3]
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.
A woman grinding kasha, an 18th-century drawing by J.-P. Norblin. In Polish, cooked buckwheat groats are referred to as kasza gryczana. Kasza can apply to many kinds of groats: millet (kasza jaglana), barley (kasza jęczmienna), pearl barley (kasza jęczmienna perłowa, pęczak), oats (kasza owsiana), as well as porridge made from farina (kasza manna). [4]
Koozh is the Tamil name for a porridge made from millet. It is a traditional food in villages of Tamil Nadu. In Tamil Nadu and other places, koozh is consumed as either breakfast or lunch. Koozh is made from Kezhvaragu or Cumbu flour and broken rice, known as noiyee in Tamil, and is cooked in a clay pot.
Millet pancakes and fried balls. Aiyash is a dish eaten by Chadian Arabs in which millet balls are dipped in various sauces. Nile perch; Okra-based gumbo; Peanut butter [2] Porridges made from millet and sorghum are common throughout the country. Red beans are part of the diet in Southern Chad. [5] Sauces prepared with meat, fish and spices ...
The starch traditionally comes from posho (maize meal) or matooke (steamed and mashed green banana) in the central or kalo (an ugali dish [1] made from millet) in the north, east and west. Posho or millet is cooked as a porridge for breakfast. For main meals, white maize flour is added to the saucepan and stirred into the posho until the ...