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Sofkey – a traditional southeastern Native American porridge made from corn, pounded, culled and sifted, boiled in water with lye. Served hot or cold traditionally without seasoning. It can be drunk or eaten with a spoon depending on the consistency, which can vary from a thin gruel to a watery porridge. [22]
Egbo, a Nigerian local food. Egbo is a Yoruba dish popular especially among the people from Ibadan.The food is made from dry corn which is cooked until soft. [1] [2] Also known as corn porridge, egbo is similar to oatmeal.
Grits are a type of porridge made from coarsely ground dried maize or hominy, [1] the latter being maize that has been treated with an alkali in a process called nixtamalization, with the pericarp (ovary wall) removed. Grits are cooked in warm salted water or milk. They are often served with flavorings [2] as a breakfast dish. Grits can be ...
Many islands in the West Indies, notably Jamaica, also use hominy (known as cornmeal or polenta, though different from Italian polenta) to make a sort of porridge with corn starch or flour to thicken the mixture and condensed milk, vanilla, and nutmeg.
Ugali is prepared from ground white corn similar to how tamales are made from yellow corn in Central America. In most homes the ugali makes up most of the meal, with vegetables or meat as accompaniments. In wealthier homes, or for special occasions, the ugali is served with abundant savory vegetables and meats in spicy gravy.
Adalu is a Yoruba corn and beans porridge, native and popular in Nigeria, ... Corn and beans are boiled separately before being combined. [1] Palm oil, onion, ...
Kānga pirau (which translates literally from Māori as rotten corn), is a fermented maize (corn) porridge dish which is considered a delicacy by many Māori people of New Zealand. [ 1 ] Production
Iinkobe—summer salad made with boiled corn. Sigwaqani—boiled beans mixed with mealie-meal. Mqhavunyeko—wet corn mixed with beans. Trotters and beans—from the Cape, made from boiled pig's or sheep's trotters and onions and beans. Ugali—maize porridge in South Africa, traditional porridge/polenta and a staple food of the African peoples