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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.
Tongba is a Sikkimese drink made from fermented millet: warm water is added to the millet and the liquid is consumed. Fermented foods are an integral part of Sikkimese cuisine, comprising 12.6% of total food consumption in the state. Polling indicates that 67.7% of Sikkimese people prepare fermented foods at home rather than purchasing them.
This dish, primarily made with millet, served with stewed vegetables and meat, cooked in a cauldron, remains a part of modern Ukrainian cuisine. [53] In Germany, it is eaten sweet, for example with milk and berries for breakfast. [54] Millet is the main ingredient in bánh đa kê, a Vietnamese sweet snack.
Chicken meat is usually eaten with dumplings or pap. Bogobe is made by putting sorghum, maize or millet flour into boiling water, stirring into a soft paste, and then cooking it slowly. Sometimes the sorghum or maize is fermented before cooking for some days to make it sour. This dish is called ting. This sour porridge can be cooked and eaten ...
[8] [9] [10] Another popular non vegetarian dish from Rajasthan is Maans ra Soola, which is a kind of spitted or skewered meat. [11] Another dish is Sohita or Soyeta, delectably made from chicken, millets, ginger and chilli. [12] Apart from lamb, chicken and freshwater fish are also cooked; for example Bhuna Kukada and Macchli Jaisamandi. [13]
Finger millet balls made from ragi flour which is boiled with water and balls are formed and eaten with vegetable gravy; Greens, such as dandelion and collard [7] Head cheese, made from boiling down the cleaned-out head of an animal to make broth, still made; Hominy, a form of corn specially prepared to be more nutritious
Potjiekos is a traditional African stew (popularised by Afrikaners) made with meat and vegetables and cooked over coals in cast-iron pots. [32] People were, in other words, defined to some extent by the kinds of food they ate. The Bantu-speakers ate dishes of grain, meat, milk and vegetables, as well as fermented grain and fermented milk products.
Azerbaijani cuisine is the cooking styles and dishes of the Republic of Azerbaijan.The cuisine is influenced by the country's diversity of agriculture, from abundant grasslands which historically allowed for a culture of pastoralism to develop, as well as to the unique geographical location of the country, which is situated on the crossroads of Europe and Asia with access to the Caspian Sea.