Porridge
Ghomi
Ღომი
Georgia
A stiff white porridge of coarse cornmeal cooked in water without salt, served in a mound as the starch of a western Georgian meal.
Original eatfuls sticker artwork
What it is
A closer look at Ghomi.
A stiff white porridge of coarse cornmeal cooked in water without salt, served in a mound as the starch of a western Georgian meal.
What to look for
Know it when you find it.
Deliberately bland; it is a vehicle for cheese, bean stew and sauces. A knob of sulguni is usually pressed into the middle to melt.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Ghomi.
Georgia
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Sudan
Aabrai
A Sudanese fermented grain preparation served as a tangy breakfast or light meal.
Saudi Arabia
Aaseedah
عصيدة
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
Açorda de Marisco
Garlicky bread porridge enriched with shellfish, olive oil, and cilantro.
Nigeria
Agidi
A Nigerian soft cornmeal pudding, wrapped in leaves and set into a firm jelly-like block, served with soups, stews or akara.
Sierra Leone
Agidi
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
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.