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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 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 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 Ghanaian Togolese 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 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]
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 ...
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 . Gruel may also be made from millet , hemp , barley , or, in hard times, from chestnut flour or even the less bitter acorns of some oaks .
Finger millet (Eleusine coracana) is an annual herbaceous plant widely grown as a cereal crop in the arid and semiarid areas in Africa and Asia. It is a tetraploid and self-pollinating species probably evolved from its wild relative Eleusine africana. [2] Finger millet is native to the Ethiopian and Ugandan highlands. [3]