Puddings
Sericaia
Alentejo, Portugal
An airy, cinnamon-dusted egg pudding from Alentejo, often served with Elvas plum.
Original eatfuls sticker artwork
What it is
A closer look at Sericaia.
An airy, cinnamon-dusted egg pudding from Alentejo, often served with Elvas plum.
What to look for
Know it when you find it.
A trembling, pale custard with a strong cinnamon top.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Sericaia.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Ripe mango pulp is strained and served chilled, sometimes loosened with milk or scented with cardamom in western India.
Sweden
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Kerala, India
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Sweden
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Curdled milk and egg dessert from Bohuslän, a regional specialty.
Cotonou, Benin
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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.