Porridge
Rice Congee
ဆန်ပြုတ်
Myanmar
Loose rice porridge simmered with chicken or fish, ginger and coriander — the standard food for the ill, for children and for late-night eating.
Original eatfuls sticker artwork
What it is
A closer look at Rice Congee.
Loose rice porridge simmered with chicken or fish, ginger and coriander — the standard food for the ill, for children and for late-night eating.
What to look for
Know it when you find it.
Salt and fish sauce arrive separately; season it yourself. Street versions come with crisp fried garlic and a fried breadstick for dunking.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Rice Congee.
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.