Haferbrei

United States

Acorn mush is a traditional Native American dish made by combining leached acorn flour, or acorn meal, with water. Traditionally, the acorn mixture was cooked in a unique, tightly-woven basket by carefully lowering fire-heated stones into the basket, and then stirring the stones until the mush thickened to a porridge-like consistency. The resulting porridge-like meal was normally eaten by using one&rsquo;s fingers. Once a labor-intensive dish, these days, acorn mush is simply boiled in water over the stove. Also known as wiiwish, this traditional dish is often prepared for holidays such as Thanksgiving, and it is typically accompanied by vegetables or game meat such as venison and rabbit.

Acorn Mush

Ajdova kaša ist ein traditionelles Gericht aus Slowenien. Obwohl es viele Variationen gibt, wird es normalerweise aus einer Kombination aus Buchweizen, Gemüsebrühe, Zwiebeln, Knoblauch, Pilzen, Lorbeerblättern, Fett, Petersilie, Salz und Pfeffer hergestellt. Die Buchweizengrütze wird mit der Brühe bedeckt und langsam in einem Topf mit Lorbeerblättern und Salz geköchelt. Die Zwiebeln werden in Öl oder Butter sautiert und mit den Pilzen, Knoblauch, Salz und Pfeffer vermischt. Die Mischung wird gekocht, bis das Wasser verdunstet ist, und mit gehackter Petersilie bestreut. Sie wird dann mit dem Buchweizen vermischt und Ajdova kaša wird normalerweise mit gebratenem Fleisch oder Sauerkraut serviert.

Ajdova kaša

Ajdovi žganci ist das Nationalgericht Sloweniens und besteht aus Buchweizenmehl und Wasser. Das Wort žganci leitet sich von žgati ab, was „brennen“ bedeutet. Ursprünglich war das Gericht für die meisten Menschen eine Grundmahlzeit, ein Frühstück, das den Bauern die täglichen Nährstoffe und Energie für ihre harte Arbeit während des Tages lieferte. Žganci wurde als Brotersatz gegessen, während die Reste am nächsten Tag mit Schmalz getoastet wurden, damit kein Essen verschwendet wurde. Heute ist das Gericht im ganzen Land zu finden, wird aber in jeder Region Sloweniens anders zubereitet. Es wird üblicherweise mit Sauerkraut und gegrillten Würstchen als Beilage serviert. Ajdovi žganci gilt als das ultimative Wohlfühlessen an kalten Wintertagen.

Ajdovi Stew

Traditionally prepared over an open fire, this velvety Ukrainian corn porridge originated in the Carpathian highlands. It consists of corn flour cooked in a mixture of sour cream and Bryndza cheese. In the past, it was associated exclusively with the Hutsul minority, where the task of preparing the dish was reserved for men. Today, the dish is an indispensable part of traditional Ukrainian cuisine and it is commonly consumed throughout the country. Found on menus of most traditional restaurants, it usually comes served with fried bacon bits, crumbled Bryndza, mushroom sauce, or crispy cracklings.

Banosh

Croatia

Bijeli žganci is a traditional dish from Croatia, particularly popular in the country's northern regions. It is made with a mixture of cooked potatoes and wheat flour seasoned only with salt and cooked until done and homogenous. The cooking of bijeli žganci is very laborious work as it requires constant stirring of quite a thick mass so it doesn't burn. Bijeli žganci is usually served with sauteed onions and can be served as the main dish or a side dish, in which case it accompanies hearty stews, meat dishes, or even sausages. When enjoyed on its own as a simple, comforting meal, it can also be topped with sour cream, cheese, or a bit of fried bacon. Bijeli žganci is a humble, rustic dish that has been a staple in Croatian households for generations. It is particularly associated with rural life and traditional cooking methods, reflecting the resourcefulness and simplicity of Croatian peasant cuisine. The dish is often prepared during colder months, offering warmth and sustenance.

Bijeli žganci

Bogobe jwa lerotse is the national dish of Botswana, characterized by a delicate flavor imparted by the lerotse melon, a type of fruit that is visually reminiscent of a typical watermelon and distinguished by its orange-colored flesh. Lerotse has a neutral flavor when raw, but it imparts a unique flavor to the dish when cooked. The dish is typically stirred with a traditional wooden whisk, called lehetho, and has a porridge-like consistency when fully cooked.

Bogobe jwa lerotse

Slovenia

Bohinjski žganci is a traditional dish originating from Bohinj. This polenta-like dish is made from coarsely ground autochtonous Bohinjka/Trdinka flint corn, characterized by dark reddish kernels. The roughly milled corn flour is cooked in water and seasoned with salt. In the past, the cooking water was reserved and combined with skuta (ricotta-like curd cheese) to be eaten with žganci, a practice stemming from peasants who didn't have milk. The dish is served with sour or sweet milk, sauerkraut, or pork rinds on special occasions.

Bohinjski žganci

Broodpap is a sweet Dutch bread porridge made with pieces of old or stale bread, butter, sugar, and milk. The combination of those ingredients is boiled over a low heat until it thickens, and the porridge is then left to cool. Some cooks like to enrich the dish by adding lemon zest or raisins into it. When served, it is recommended to sprinkle the porridge with sugar and cinnamon for extra flavor.

Broodpap

Originally, brose referred to a dish of oatmeal soaked in boiling water or milk, sometimes with a little butter stirred in for a richer flavor. Probably the simplest Scottish fare, depending on what was locally available, brose could be made with barley or beremeal, peasemeal, but also vegetables like young nettle tops, spring onions, swede, and kale. The origins of brose are unknown, however, up until the 18th century it was known to be a staple of Scottish soldiers on active service who used to carry along a bag of oatmeal with them until they had time to boil some water and prepare this humble, yet hearty meal.

Brose

Bryjka is a traditional dish that encompasses a number of dishes based on flour that is cooked in boiling water and typically served with some melted fat or butter in the center. Other ingredients are added to the porridge-like mixture to make it either savory or sweet, such as pork cracklings, pork fat, mushrooms, salt, herbs, chopped fruits, honey, sugar, and nuts. This dish is often associated with the Podhale region, where it is considered a traditional highlander soup that is believed to date back to the 19th century. The Podhale variant of bryjka was made by boiling flour in salted water until thick, then rubbing the flour mixture into wooden or earthenware bowls and serving it with pork fat, linseed oil, or lard, and sometimes buttermilk or milk whey. Proto-Polish Slavic tribes had their own version of bryjka that consisted of mashed bruised grains such as oats, millet, barley, or wheat, which was consumed either as a sweet dish or a savory one. This traditional flour dish is also considered a regional specialty of Stary Sącz, where the official name of the humble preparation is cyr, but it is generally called bryjka or highland pudding.

Bryjka

Malaysians prefer to break the fast with sweet and soft food which won't strain their stomach, so they traditionally prepare bubur lambuk &ndash; a dish that can be literally translated as scattered porridge, referring to the fact that it's made by throwing the ingredients into a single pot. At most mosques, it is given to people free of charge during the holy month of Ramadan. The porridge is usually made with meat, onions, garlic, shrimps, coconut oil, pandan leaves, and seven spices: cloves, black pepper, cardamom, cinnamon, aniseed, fenugreek, and star anise.

Bubur lambuk

Dieser herzhafte Brei wird traditionell aus einer Kombination von sauren Steckrüben, Hirse und Schweineknochen zubereitet, die etwas Fleisch und Fett enthalten, wie z. B. Schweinekopf, -schwarte oder -halsstücke. Das Gericht wird normalerweise mit Zaseka gewürzt – einer Konfitüre oder Pastete aus gekochtem Speck, verschiedenen Gewürzen und lokalem Kürbiskernöl. Dieses einst schlichte Gericht wurde traditionell während der jährlichen Schweineschlachtung zubereitet, ist heute jedoch einer der besten Vertreter der traditionellen Küche von Prekmurje. Es kann als Hauptgericht oder als Beilage zu Fleisch und Kartoffeln genossen werden.

Bujta repa

Bukstinbiezputra is one of Latvia&rsquo;s national dishes, made from barley groats, potatoes, onions, and milk or cream. All the ingredients are combined and cooked until the mixture becomes a smooth porridge. The porridge is typically served as a main course accompanied by fried bacon, onions, and with fresh dill sprinkled on top. Buktinbiezputra is a traditional dish with origins tracing back to the 18th century when Latvian farmers started growing potatoes. Back then, it was a dish made for various festivities during the cold winter months.

Bukstiņbiezputra

Ch&aacute;o b&ograve; is a traditional porridge. It's made with a combination of ground beef, rice, ginger, coriander, scallions, salt, and black pepper. The beef and ginger are mixed with the rice porridge, and the dish is then garnished with coriander, scallions, and black pepper. It's served immediately while the porridge is still hot. Before eating, it's recommended to stir the ingredients so that the beef cooks in the hot soup and the flavors combine. This dish is traditionally served as the closing dish for the Vietnamese seven-course beef feast.

Cháo bò

Chao ga is a traditional rice porridge. This version is prepared with added chicken pieces, onions, ginger, and Vietnamese coriander. The meat is cooked in a big pot with onions and ginger. Once cooked, the meat is shredded and taken out of the pot, while rice and chicken stock are added to the mix, cooked, and seasoned with salt and sugar. The meat is then placed back into the pot, and the porridge is served in small bowls while still warm, usually sprinkled with black pepper and garnished with coriander. This rice porridge is especially popular on colder days.

Chao ga

Often described as a porridge or a congee, ch&aacute;o long is a Vietnamese dish that combines pork bone broth, rice, and various pork offal such as liver, kidney, spleen, intestines, or hearts. The dish is always served warm, with sliced offal and usually pieces of quẩy&mdash;deep-fried dough&mdash;as well as scallions and chili flakes, while bean sprouts, lime, fresh vegetables and herbs, fish sauce, and ginger are usually served on the side. Optionally, cubes of congealed blood can be added. Ch&aacute;o long is a hearty, affordable dish that is enjoyed throughout the country.

Cháo lòng

Dhindo is a thick Nepalese porridge prepared by cooking ground millet or cornmeal flour. It is traditionally cooked in a taapke (cast-iron pan). The dish is mostly consumed in the mountainous regions where wheat and rice are difficult to grow. The porridge is often paired with pickles, yogurt, curried vegetables, or homemade butter. It is recommended to consume it as soon as possible since it hardens as it cools.

Dhindo

Georgia

Dzykka is a traditional Ossetian high-calorie porridge of brined cheese, flour, sour cream, and salt. It has a rich cultural significance and is associated with the celebration of the birth of a son, symbolizing abundance and prosperity. The preparation of Dzykka is quite particular, requiring attention and silence. It can be served hot as a porridge or cold as a casserole, often with a tandoor tortilla. For breakfast, it is typically served with the fermented milk drink ayran.

Dzykka

Elarji ist eine Spezialität der georgischen Region Samegrelo und wird als dicker Brei aus grobem Maismehl, Maisstärke und Sulguni oder Tchkhinti-Käse, je nachdem, was verfügbar ist, zubereitet. Das Gericht hat eine extrem dicke Konsistenz und ist sehr elastisch. Wenn es richtig zubereitet ist, sollte man es über den Kopf ziehen können. Es wird traditionell heiß serviert und mit georgischer Bazhe-Sauce gegessen, die aus Knoblauch, Walnüssen und verschiedenen Gewürzen hergestellt wird.

Elarji

Funchi ist ein Grundnahrungsmittel auf Aruba, ein einfaches Gericht aus Maismehl, Salz und Butter. Das Maismehl wird in kochendem Wasser gekocht und mit einem Holzlöffel gerührt, bis die Mischung dick und steif wird. Vor dem Servieren wird sie dann mit Butter vermischt. Funchi kann in Scheiben geschnitten, in Butter oder Öl gebraten und mit verschiedenen Zutaten serviert werden, oder man kann es einfach so verzehren und als Beilage zu Eintöpfen und Suppen servieren.