Porridge
Našūf
Yemen
Coarsely ground wheat or barley cooked into a porridge and eaten with ghee and honey or sugar.
Original eatfuls sticker artwork
What it is
A closer look at Našūf.
Coarsely ground wheat or barley cooked into a porridge and eaten with ghee and honey or sugar.
What to look for
Know it when you find it.
Winter and highland breakfast. It should be loose enough to pour and is served with the ghee floating on top rather than stirred in.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Našūf.
Names around the table
One food, more than one name.
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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Nigeria
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Sierra Leone
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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
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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
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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.