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Bulgur (also bulghur or burghul)
is a cereal food made from several different wheat species, but most
often from durum wheat. Bulgur for human
consumption is usually sold parboiled, dried and partially de-branned.
Bulgur is a whole grain. Bulgur is sometimes confused with cracked
wheat, which is crushed wheat grain that has not been parboiled...
Fufu, (variants of the name include foofoo, foufou, foutou),
is a staple food of West and Central Africa. It is a thick paste or porridge
usually made by boiling starchy root vegetables in water and pounding with a
mortar and pestle until the desired consistency is reached...
Grits is an aboriginal American grits-based food common in
the Southern United States, consisting of coarsely ground grits...
Harissa (Armenian: Հարիսա) is an iconic Armenian dish similar
to kashkeg found in Turkish cuisine. It isa kind of homogeneous porridge made of previously stewed and boned chicken and
coarsely ground soaked wheat...
Hominy or nixtamal is dried maize kernels which have been
treated with an alkali. The traditional United States
version involves soaking dried corn in lye-water (sodium hydroxide or potassium
hydroxide solution), traditionally derived from wood ash, until the hulls are
Mămăligă (Russian: Мамалыга)
is a dish made out of yellow maize traditional for
Romania, Moldova and Ukraine. It is better known to the rest of the world in its
Italian form -
Polenta is a dish made from boiled cornmeal.
The word "polenta" is borrowed into English from Italian...
Porridge is a dish
made by boiling oats (rolled, crushed, or steel cut) or sometimes another cereal
in water, milk, or both. It is usually served in a bowl or dish.
Other grain meals boiled in water, such as cornmeal, may also be
described as porridge...
Quinoa, a species of goosefoot (Chenopodium),
is a grain-like crop grown primarily for its edible seeds. It is a
pseudocereal rather than a true cereal, or grain, as it is not a grass...
is an East African dish (also sometimes
called sima, sembe, or posho) which is a cornmeal product
and a staple starch component of many African meals, especially in
Eastern and Southern Africa...
Žganci is a dish in Slovenian and Croatian cuisine, known as
Sterz in Austria, pura on the Croatian coast, and also known in northern Italy.
It is a form of
polenta prepared from various grains...