Top 16 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 puréed beans are typically seasoned with olive oil, lemon juice, and garlic, and the dish is often served with paprika and cumin on the side, while crusty bread is almost mandatory. Bissara is traditionally served for breakfast, and it is especially popular during winter.Expand

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.Expand

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 ingredients, la bouillie is often modified with other ingredients, depending on which ingredients are available in each household.Expand

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 itself, and it is recommended to serve it hot with some cinnamon sugar on top. Melkkos is especially popular during the colder, winter days.Expand

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 wooden utensil until it develops a smooth, yet extremely thick consistency. The porridge is then transferred to a bowl, shaped into a mound, and a hole is created in the center, usually by using a finjal (Ethiopian coffee cup). The well is filled with clarified spiced butter niter kibbeh (it will usually be made with spices like besobela known as Ethiopian sacred basil, koseret, fenugreek, cumin, coriander, turmeric, Ethiopian cardamom, cinnamon, or nutmeg ) and berbere, a mix of chili peppers and up to 20 different spices. Genfo is traditionally consumed as it is, although it can be accompanied by a scoop of yogurt. The dish is often shared and consumed by pulling the thick porridge pieces from the outside and dipping them into the spice blend in the center.Expand

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 seasoned with salt. The combination is cooked until tender, and maize is added near the end of cooking. The whole thing is mixed well before serving. This porridge is typically served alongside meat or vegetables.Expand

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, kinche is added to the pan with either clarified spiced butter known as niter qibe or with oil and fried onions, although kinche can also be consumed without any flavorings.Expand

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 pork fat, sliced onions, and cubes of pork meat are placed into a large pot and mixed with the xerem. The mixture is covered with water, brought to a boil, and simmered until all of the liquid is absorbed, and the dish is then ready to be enjoyed. Xerem de festa is typically prepared for weddings.Expand

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.Expand

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 is usually made from pearl millet, called mahangu. When properly prepared, pap should look like a white gloopy mass without any lumps. Due to the fact that many Namibians only eat one meal per day, meat and pap is often served for dinner.Expand