Bouillie

Le mayi moulen est un aliment de base haïtien composé de semoule de maïs jaune cuite dans de l'eau et mélangée à de l'ail, du beurre et du sel jusqu'à ce que la préparation ait l'épaisseur et l'onctuosité souhaitées. Il est rapide et facile à préparer, c'est pourquoi il est consommé à tout moment de la journée en Haïti. Le mayi moulen est le plus souvent accompagné de poisson salé mori ou d'une purée de haricots noirs connue sous le nom de sos pwa. Il est recommandé de le servir chaud avec l'ajout de tranches d'avocat à côté.

Mayi moulen

Slovenia

Lo&scaron;ka medla is a traditional dish originating from the town of &Scaron;kofja Loka. This porridge is usually made with a combination of millet groats, wheat or buckwheat flour, pork fat, smoked pork ribs, water, bacon, and salt. In order to prepare it, the ribs are shortly boiled and taken out of the pot. The washed millet is then cooked in the broth, and when it's nearly done, a combination of flour and pork fat is stirred into the pot and cooked with the millet until it softens. The only seasoning for medla is salt, and before serving, the dish is usually accompanied by pieces of meat and crispy bacon. This is one of the oldest peasant dishes in the Gorenjska region. If desired, various vegetables such as potatoes, cabbage, and turnips can be added to the porridge.

Medla

Le mulgipuder est une bouillie estonienne rustique composée d'orge écrasée et de pommes de terre. Il contient souvent du bacon et des oignons sautés et est généralement servi en plat principal, accompagné de crème aigre et de pain de seigle, ou en accompagnement de divers plats de viande rôtie. Traditionnellement associé au sud de l'Estonie, cet aliment de base réconfortant est aujourd'hui apprécié dans tout le pays comme un repas typique fait maison et un plat de restaurant courant.

Mulgipuder

Muneo-juk is a traditional octopus porridge originating from South Korea. It's usually made with a combination of octopus, rice, garlic, scallions, carrots, sesame oil, fish sauce, and optional ingredients such as eggs and salt. The rice is mixed with sesame oil and garlic, and the mixture is then stir-fried until the garlic is fragrant. The octopus is cooked, sliced, mixed with scallions, sesame oil, and carrots, and the mixture is added to the pan. Everything is covered with water and cooked until the rice is tender. The dish is seasoned with fish sauce and ladled into bowls. If desired, an egg can be cracked on top of each serving. Muneo-juk is often served with kimchi on the side.

Muneo-juk

Indonesia



Le nasi tepeng est un plat traditionnel balinais particulièrement populaire dans la région de Gianyar à Bali. Il s'agit d'une sorte de porridge à base de riz cuit avec une variété de légumes et un riche mélange d'épices et d'herbes balinaises. Le résultat est un plat réconfortant et savoureux qui se déguste au petit-déjeuner ou comme repas chaud et nourrissant à tout moment de la journée, souvent servi avec du sambal (une pâte de piment épicée) pour ceux qui préfèrent une touche supplémentaire. La base du nasi tepeng est faite de riz blanc cuit jusqu'à ce qu'il atteigne une consistance molle, semblable à celle d'une bouillie. On y ajoute un mélange de légumes locaux tels que des aubergines, des épinards, du jacquier et parfois des feuilles de manioc. Ce qui distingue vraiment le nasi tepeng, cependant, c'est l'utilisation d'une pâte d'épices balinaise spécifique connue sous le nom de base gede ou bumbu Bali. Cette pâte est un mélange complexe d'ingrédients comprenant de l'ail, des échalotes, du gingembre, du curcuma, du galanga, des piments, de la citronnelle et plus encore, donnant au plat son profil de saveur distinctif.



Nasi tepeng

Oshifima is a Namibian staple food prepared daily in order to provide the people with sufficient energy for the day. The porridge is typically made with a combination of mahangu flour and cornmeal boiled in water until the concoction develops a thick texture. Namibians often hollow out the center in a ball of porridge, then place the main course inside the indentation, although it can also be served with different sauces. In Botswana, the same dish is known as putu, while in Lesotho it is known as papa.

Oshifima

Papa is a Basotho staple food, a stiff porridge made from maize or corn. Maize meal is cooked with water in a large pot, usually over a wood fire. It looks mushy and soft during the cooking process, but once it's cooled down, it becomes stiff and solid. Due to the fact that papa has almost no nutritional value, if the conditions allow it, the dish is served with greens, beans, or (less likely) with meat. Once served (every day in Lesotho!), papa is traditionally eaten with the fingers.

Papa

Pease pudding is an English dish consisting of boiled peas with onion and carrots, which are seasoned with salt and other spices, and then cooked together with bacon or ham for extra flavor. The final result is a thick porridge with mild, yet rich flavors. Originally, pease pudding was cooked in large cauldrons which were hanging over an open fire. Today, it is even available in cans throughout the United Kingdom.

Pease pudding

Phutu is a traditional porridge made by steaming maize meal until it develops a crumbly, grainy texture. It is one of the staple foods in the country, and it's regularly consumed by most cultural groups. When served, phutu is typically accompanied by vegetables, sour milk, beans, or meat.

Phutu

Le pirádo est le plat d'accompagnement brésilien par excellence, qui ressemble à une bouillie diluée ou à de la polenta. Il existe de nombreuses variétés à travers le pays, mais il est principalement préparé en mélangeant de la farine de manioc dans divers bouillons de viande ou de fruits de mer savoureux. Ce plat simple mais copieux est un aliment de base de la cuisine brésilienne depuis des siècles, et même si ses origines exactes sont inconnues, il est probablement originaire des cultures indigènes brésiliennes. Il est principalement servi en accompagnement du riz et de nombreux plats de viande et de fruits de mer.

Pirão

United States

Poi is a traditional Hawaiian food, a nutritious, starchy dish made from the taro plant, prepared by smashing the cooked corm (underground plant stem) and adding water to it until it becomes a thick, sticky paste that is purple in color. It stimulates weight loss, lowers cholesterol, is a great source of vitamin B and calcium, and it has low fat and protein content. The taro plant was brought to Hawaii by the Polynesians in the year 450, and it is one of the oldest crops on Hawaii. Since taro is associated with the god Kane, creator of water, sun, and life - poi became a sacred part of Hawaiian life. When poi was served at the table, the consumers were forbidden from arguing, as a symbol of respect to its sacredness. Some like it thinner, some thicker, and it can be eaten immediately, when it is fresh and sweet, or when it has been left to sit a bit longer to ferment and lose some of the sweetness. It may be eaten for breakfast, on bread or buns, but it is traditionally paired with fish.

Italy

Polenta is an ancient dish of Northern Italian origin, most commonly made from coarse corn flour cooked in water. Although polenta today is characterized by its intense yellow color, before the arrival of corn in Europe in the 16th century, it was made with spelt, rye, and buckwheat, which gave it a much darker color. In Roman times, polenta was called pulmentum, and it was a staple of both peasants and Roman soldiers, who were given portions of grain as field rations. In Italy today, polenta is still made using a copper pot called a paiolo and a long wooden spoon known as a tarello. The boiled polenta is poured onto a flat surface or into a pan and left to cool and harden, and the cooled polenta cake is then traditionally cut into slices with a wooden knife or a cotton thread. Polenta is also characterized by its versatility; it can replace bread or pasta, it can serve as a side to fish or meat, or it can even be grilled and served with tomatoes and mushrooms. Despite its humble beginnings, in recent years, polenta has made a steady move towards gourmet audiences and high-end restaurants.

Polenta

Polenta con cavoli is a traditional polenta dish originating from Piemonte. It's made with a combination of cornmeal, butter, pork rinds, white beans, cabbage, and potatoes. The beans are boiled in water with strips of pork rinds until tender, the potatoes and cabbage are cooked in another pot, while the polenta is cooked in salted water in the third pot. Before serving, the cooked polenta is mixed with the white bean mixture, and the butter is stirred in until it melts. The dish is served with cabbage and potatoes on the side.

Polenta con cavoli

Polenta concia (or cunsa in local dialect) is a rich, creamy version of polenta that is traditionally prepared in a copper pot. The list of ingredients explains why it is also known as polenta grassa, meaning fat polenta: the dish consists of cooked polenta and Fontina Valdostana cheese (or similar Alpine cheeses) that are topped with sizzling melted butter. Just like many other mountain dishes, polenta concia definitely isn&rsquo;t low on calories, but it is a perfect comfort food for cold winter days, especially when paired with a glass of full-bodied local red wine such as Enfer d'Arvier.

Polenta concia

La polenta con il merluzzo est un plat traditionnel italien à base de farine de polenta grossière comme ingrédient principal. Bien qu'il existe plusieurs variantes, les autres ingrédients comprennent généralement des anchois, des filets de morue en dés, des pommes de terre, de l'huile d'olive, des noix, de l'ail, des oignons, des tomates, du persil, du romarin et des assaisonnements. Les oignons sont cuits dans l'huile d'olive jusqu'à ce qu'ils soient légèrement dorés. Les anchois, l'ail, les noix, les tomates, le romarin et le persil sont ensuite ajoutés à la poêle et cuits pendant un certain temps jusqu'à ce que la morue et les pommes de terre soient également ajoutées à la poêle. Le plat est cuit jusqu'à ce que les pommes de terre se défassent presque et que la sauce épaississe. Enfin, le mélange est versé sur la polenta cuite, avec des morceaux de morue au milieu.

Polenta au merlu

Polenta cr&ouml;pa o crupa is a traditional porridge originating from the Valtellina area of Lombardy, where it was once prepared by shepherds in the mountain pastures. Nowadays, this version of polenta in fiur is made with a combination of local dark buckwheat flour, cornmeal, potatoes, cream, cheese, and salt. The potatoes are boiled, pur&eacute;ed, then added to boiling cream in a pot, along with cornmeal and dark buckwheat flour. The mixture is continuously stirred until it becomes thick. For the final touch, cubes of semi-fat cheese are added to the polenta until they melt, and the dish is then ready to be served, typically on a basla, a traditional wooden serving dish.

Polenta cröpa o crupa

Polenta di grano e verdura is a traditional dish originating from Sicily. This variation on polenta is not prepared with cornmeal, but with semolina flour. Other ingredients include broccoli florets, pancetta, extra-virgin olive oil, red pepper flakes, garlic, and salt. The broccoli florets are cooked in water, and the cooking water is reserved for later. The florets are saut&eacute;ed with pancetta and garlic, then crushed with a fork in the process so that all the ingredients are mixed together. The 'polenta' is made with semolina flour and the reserved broccoli cooking water. Once done, the broccoli mixture is added to the polenta, and the dish is seasoned with olive oil, salt, and red chili pepper flakes before serving. This is a typical winter dish in Sicily, and it can also be found in a variation that uses mountain fennel instead of the broccoli florets.

Polenta di grano e verdura

Polenta e bogoni is a traditional dish of the Veronese cuisine that is especially popular in the area of Garda. In order to prepare the dish, snails are first cleaned, parboiled, washed with salt and vinegar, then boiled one more time with vinegar, garlic, bay leaves, celery, and onions. The snails are then baked or cooked with lemon zest, chopped onions, parsley, and garlic. If desired, white wine and butter can also be added to the pan. It takes about four hours for the snails to cook, and once properly prepared, they are served on a bed of tender and creamy polenta.

Polenta e bogoni

Polenta e schiz is a traditional dish from the Veneto region of Italy, that combines creamy polenta with "schiz", a local fresh cheese. Schiz is cut into thick slices and then pan-fried in a bit of butter or olive oil until it&rsquo;s golden on the outside and warm and gooey on the inside. Polenta is typically cooked and served alongside the fried cheese. Sometimes, a drizzle of melted butter or a sprinkle of salt is added to enhance the flavor, and the dish may also be topped with a splash of milk or cream to make it even richer.

Polenta e schiz

Polenta incatenata is a traditional dish originating from Fivizzano and the Lunigiana in Tuscany. The dish is usually made with a combination of beans, cavolo nero (Tuscan kale), olive oil, cornmeal, salt, and grated Parmigiano-Reggiano. The beans and cavolo nero are cooked in water with a drizzle of olive oil. The polenta is cooked for about an hour until thick and soft. Once cooked, the polenta is served with the sauce in deep bowls, and each serving is topped with grated cheese. If desired, each serving can be finished with a drizzle of extra-virgin olive oil.