Porridge
Açorda de Marisco
Algarve, Portugal
Garlicky bread porridge enriched with shellfish, olive oil, and cilantro.
Original eatfuls sticker artwork
What it is
A closer look at Açorda de Marisco.
Garlicky bread porridge enriched with shellfish, olive oil, and cilantro.
What to look for
Know it when you find it.
A soupy, bread-thickened base topped with whole shrimp or clams.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Açorda de Marisco.
Names around the table
One food, more than one name.
Same family
Related foods and regional cousins.
Keep exploring
If this caught your eye…
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Saudi Arabia
Aaseedah
عصيدة
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Nigeria
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Sierra Leone
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Centre (Abomey / Collines / Zou), Benin
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Pounded yam paste; celebrated annually on August 15th in Savalou; elastic, smooth texture; served with sauce arachide, goussi, or gombo; a central/northern Benin festive dish.
Slovenia
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Ajdova kaša
Whole buckwheat groats boiled and dressed with mushrooms, cracklings or milk — the starch of the Slovenian uplands before potatoes.
South (Cotonou / Porto-Novo / Fon-Yoruba), Benin
Akassa
Fermented corn starch dough shaped into dumplings or porridge; a southern Benin specialty from Ouidah and Porto-Novo; slightly sour; served with sauce goussi or sauce graine.
Ghana
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Ewe staple of corn dough and cassava dough cooked together, softer and lighter than banku.