Porridge
Shrimp and Grits
Southern United States, United States
A Low Country dish of creamy stone-ground grits topped with shrimp sautéed in bacon, garlic, and Cajun spices.
Original eatfuls sticker artwork
What it is
A closer look at Shrimp and Grits.
A Low Country dish of creamy stone-ground grits topped with shrimp sautéed in bacon, garlic, and Cajun spices.
What to look for
Know it when you find it.
The grits should be smooth and creamy, not stiff; the shrimp should be plump and the sauce peppery and rich.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Shrimp and Grits.
Names around the table
One food, more than one name.
Keep exploring
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Sudan
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A Sudanese fermented grain preparation served as a tangy breakfast or light meal.
Saudi Arabia
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عصيدة
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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
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.