Porridge
Umphokoqo
South Africa
A Xhosa dish of crumbly maize-meal porridge (pap) served cold with amasi (soured milk), a traditional and refreshing staple. A national and rural classic, tangy and comforting, a daily and home dish
Original eatfuls sticker artwork
What it is
A closer look at Umphokoqo.
A Xhosa dish of crumbly maize-meal porridge (pap) served cold with amasi (soured milk), a traditional and refreshing staple. A national and rural classic, tangy and comforting, a daily and home dish
What to look for
Know it when you find it.
White, crumbly maize-meal porridge with soured milk, tangy and refreshing, a Xhosa and rural classic, a national and daily dish, a porridge, a staple.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Umphokoqo.
Keep exploring
If this caught your eye…
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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.