African Porridges

Bissara is a comforting Egyptian and Moroccan dish made with puréed beans – either split peas or dried fava beans. It can be prepared in the form of a soup or porridge, while the thicker versions are commonly used as a dip. The pur&ea... READ MORE

Genfo or ga'at is a simple Ethiopian and Eritrean porridge that is commonly consumed for breakfast, made by adding dry-roasted barley flour or wheat flour to boiling water and stirring the concoction with a woode... READ MORE

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... READ MORE

Melkkos is a South African staple made by boiling milk and combining it with a mixture of flour, salt, and butter. The dish is vigorously stirred until lumps develop, and it is then left to rest. It can be served as a dessert or a light meal in it... READ MORE

Simple, nutritious, and inexpensive, kinche is an Ethiopian breakfast staple made with cracked wheat that is boiled in either water or milk. The best way to describe kinche would be as the Ethiopian equivalent of oatmeal. After it has been cooked,... READ MORE

La bouillie is a Chadian breakfast made with rice or wheat combined with milk, flour, and peanut butter. The dish is always served hot after it has been boiled to a thick consistency. Although it is typically prepared with the aforementioned ingre... READ MORE

Meat and pap is the unofficial national dish of Namibia. It consists of pap, a traditional porridge made from ground maize that's usually accompanied by meat, but it can also be eaten with cabbage or fish. In the north of the country, however, pap... READ MORE

Ngalakh is a delicious Senegalese millet porridge that is traditionally flavored with either baobab cream, peanut butter, or sweet yogurt. It is typically served in large bowls as a dessert. The dish is consumed chilled, and it is recommended to s... READ MORE

Xerem de festa is a traditional dish originating from Cape Verde. The dish is usually made with a combination of coarsely ground corn (xerem), pork fat, onions, and pork. The xerem is soaked in water with pork fat and onions. The next day, the por... READ MORE

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 ... READ MORE

Dikgobe is a dish from Botwsana, South Africa and Lesotho, consisting of a combination of peas, beans and samp, which is processed maize, giving the dish a porridge-like consistency. The ingredients are cooked in a small amount of fat or oil, whil... READ MORE

Kat-kat banana is a traditional specialty that features green bananas and fish cooked in coconut milk. It is usually prepared with plantains, which are first boiled with fresh coconut milk, then mashed and combined with cooked, shredded fish fille... READ MORE

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 th... READ MORE

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. Ler... READ MORE

Sishwala is a traditional porridge originating from Eswatini (formerly known as Swaziland). It is made with a combination of corn flour, salt, water, and dried beans. The beans should be soaked overnight, then drained, covered with water, and seas... READ MORE