Porridge
Asham Thukpa
ཨ་ཤམ་ཐུག་པ
Trashi Yangtse, Bhutan
Trashi Yangtse's Asham Thukpa is a thick corn porridge cooked until spoonable, not a noodle soup.
Original eatfuls sticker artwork
What it is
A closer look at Asham Thukpa.
Trashi Yangtse's Asham Thukpa is a thick corn porridge cooked until spoonable, not a noodle soup.
What to look for
Know it when you find it.
It is yellow, dense, and corn-scented; ask for it in eastern Bhutanese homes and local eateries.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Asham Thukpa.
Trashi Yangtse, Bhutan
Region-specific tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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A Sudanese fermented grain preparation served as a tangy breakfast or light meal.
Saudi Arabia
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Thick porridge made from wheat flour or mashed dates, traditionally eaten by hand, popular in central regions, smooth thick consistency that can be formed into balls with hands, rich ghee flavor, a comforting and traditional dish.
Algarve, Portugal
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Garlicky bread porridge enriched with shellfish, olive oil, and cilantro.
Nigeria
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A Nigerian soft cornmeal pudding, wrapped in leaves and set into a firm jelly-like block, served with soups, stews or akara.
Sierra Leone
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A Sierra Leonean cornmeal pudding set into a soft, sliceable sour starch.
Centre (Abomey / Collines / Zou), Benin
Agoun
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
Buckwheat Groats
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
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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.