2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
When it comes to cereal, there are no limits. Almost every country has its own version of this breakfast and its popularity is growing with each passing day. Once considered the breakfast of villagers and working people, oatmeal is now the choice of almost every family who loves a healthy lifestyle and home-cooked comfort.
As a cornerstone of cuisines around the world, oatmeal comes with many names and is made with a variety of ingredients - from oats, barley and wheat, to quinoa, legumes, buckwheat, corn and rice. All these cereals are boiled in a hot liquid to a creamy paste and garnished with milk, honey, fish, cheese, vegetables and herbs or according to taste and preference.
Despite the differences, all porridges seem to share a few common features: porridges are a nutritious, healthy, vitamin-rich food and are the easiest thing to satisfy your hunger.
Here are some of the most consumed porridges in the world:
Upma
The favorite breakfast in southern India and Sri Lanka is Upma porridge made from dry roasted semolina, traditionally stewed in melted butter with toasted mustard seeds, seasoned with curry, turmeric and fried onions. It can be mixed with potatoes, tomatoes, peas and toasted nuts. Nowadays, Upma serves not only for breakfast, but also as a main dish consumed for lunch or dinner.
Rice porridge
Chefs all over Asia, including China, Korea, Thailand, Vietnam and Malaysia, are known for their favorite porridge made from rice, which is slowly cooked to a creamy perfection and served with a variety of delicious ingredients. For them, this porridge is the equivalent of chicken soup in Western cultures, which is eaten in case of illness. The porridge comes with several names and variations of recipes, depending on where and who made it. In China, for example, it is known as jook. Rice porridge can be boiled mixed with ginger, pork, shrimp, onions, garlic, dried mushrooms and eggs. In Japan, the porridge is called kayu and can be covered with sesame and prunes.
Oatmeal
Apart from being a national support, oatmeal in America is also a basic homemade breakfast. It is traditionally eaten with butter and milk, but depending on the region where it is prepared, the recipes for porridge vary from garnished with bacon, eggs and ham, to those with catfish and shrimp.
Champorado / Tsampurado
Sweet and chocolatey, this Filipino porridge is made from boiled sticky rice with added milk, sugar and cocoa. It is traditionally served for breakfast or as a dessert. The national treasure for the Philippine table was actually introduced by the Mexicans, who during the Spanish colonization galleon Mexican traders introduced their traditional hot chocolate, which was later transformed into a recipe for Filipino porridge.
Polenta
Like many types of porridge, the polenta of the time was the food of the common people, and more precisely of the Italian peasants. Polenta can be served as a creamy porridge, garnished with meat, sauces and cheese or simply with a piece of butter and sprinkled with Parmesan. It is often left to cool, where it hardens and tightens, cut into pieces, which are fried, breaded or grilled. Modern gourmet cuisine these days garnishes polenta with gorgonzola, sauteed wild mushrooms, shrimp and even lobster. In our country polenta is our traditional porridge.
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