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Barley gruel – type of porridge found in Danyang, Jiangsu.It is made from barley, rice and alkali.; Belila is an Egyptian porridge made from pearl wheat, cooked in a light syrup with anise seed and golden raisins, served with chopped toasted nuts and a splash of milk.
Gruel is a food consisting of some type of cereal—such as ground oats, wheat, rye, or rice—heated or boiled in water or milk. It is a thinner version of porridge that may be more often drunk rather than eaten. Historically, gruel has been a staple of the Western diet, especially for peasants.
The porridge is eaten alongside pickles, e.g. turnips, carrots, radish and celery. The porridge may be stirred-fried and is called 炒酸粥 ([tsʰo suɤ tʂɑo]). The porridge may also be steamed into solids known as 酸撈飯 ([suɤ lo fã]). While the traditional grain is proso millet, it is mixed with rice when available. Many folk idioms ...
Genfo is a thick porridge made by lightly roasting, milling and cooking any combination of Ethiopian oats, wheat, barley, sorghum, millet, maize, chickpeas, yellow peas, soybeans, or bulla, the starch from the root of the false banana tree; it is traditionally eaten for breakfast with a dollop of clarified, spiced butter (kibe) or oil and chili ...
Porridge, gruel, and later bread became the basic staple foods that made up the majority of calorie intake for most of the population. From the 8th to the 11th centuries, the proportion of various cereals in the diet rose from about a third to three-quarters. [ 1 ]
Laba congee or porridge (simplified Chinese: 腊八粥; traditional Chinese: 臘八粥; pinyin: làbā zhōu) is a Chinese ceremonial congee dish traditionally eaten on the eighth day of the twelfth month in the Chinese calendar. [1] The day on which it is traditionally eaten is commonly known as the Laba Festival. The earliest form of this ...
Barley gruel (simplified Chinese: 大麦粥; traditional Chinese: 大麥粥; pinyin: dàmàizhōu) or Danyang barley porridge is a type of porridge found in Danyang, Jiangsu. It is made from barley , rice and alkali .
Polenta, a porridge made with the corn left to Italian farmers so that land holders could sell all the wheat crops, still a popular food; Pumpernickel, a traditional dark rye bread of Germany, made with a long, slow (16–24 hours) steam-baking process, and a sour culture; Ratatouille, the stewed vegetable dish