Puddings
Orh Nee
芋泥
China
Teochew dessert of taro steamed and mashed with shallot oil and sugar into a dense warm paste, topped with gingko nuts and pumpkin or coconut cream.
Original eatfuls sticker artwork
What it is
A closer look at Orh Nee.
Teochew dessert of taro steamed and mashed with shallot oil and sugar into a dense warm paste, topped with gingko nuts and pumpkin or coconut cream.
What to look for
Know it when you find it.
Real orh nee is made with lard or shallot oil and tastes savoury at the edges. Look for a glossy, almost liquid surface rather than a stiff scoop.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Orh Nee.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Maharashtra, India
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आमरस
Ripe mango pulp is strained and served chilled, sometimes loosened with milk or scented with cardamom in western India.
Sweden
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Colostrum-based curd/custard; overlaps Swedish kalvdans and Finnish uunijuusto.
Kerala, India
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A Kerala dessert of rice-flour ada cooked in thick coconut milk and jaggery, scented with cardamom, served at Onam feasts.
Sweden
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Curdled milk and egg dessert from Bohuslän, a regional specialty.
Cotonou, Benin
Aklui
A traditional porridge from fermented corn starch (mawê) with granules; served with milk, sugar, and sometimes coconut; a Cotonou breakfast specialty; sweet and comforting.
Greece
Akoumia
Ακούμια
Santorini spoon sweets of tiny citron-lime fruits candied whole in syrup and served one or two on a small dish with water and coffee.
Equatorial Guinea
Akwadu
Baked bananas or plantains doused in melted butter, baked until golden, drizzled with orange or lemon juice, brown sugar, and honey, then topped with shredded coconut; a common breakfast or dessert.
Argentina
Anchi
Warm corn-flour porridge sweetened with miel negra (cane molasses), perfumed with cinnamon and orange peel — a pre-Hispanic dessert of Santiago del Estero and Tucumán served alongside patay and arrope.