Porridges

Thick, grain-based breakfast dishes

Recipes in Porridges

Explore our collection of recipes in porridges featuring traditional and modern African cooking techniques. These recipes showcase authentic flavors, ingredients, and methods passed down through generations.

From quick everyday meals to special occasion dishes, discover how African cuisine uses recipes in porridges to create flavorful, nutritious, and culturally significant food that tells the story of diverse culinary traditions across the continent.

Akassa (Fermented Cornmeal Porridge)

Akassa is a cherished dish in Benin, especially amongst the Fon and Yoruba ethnic groups. This traditional meal is made from cornmeal fermented for up to 48 hours, resulting in a unique, tangy flavor profile. Akassa is often served in a clay bowl, reflecting its deep-rooted cultural significance. This dish is typically enjoyed for lunch or dinner, often accompanied by okra soup or a meat-based stew. Its rich, creamy texture and tangy flavor make it a beloved staple in Beninese households. The process of preparing Akassa is a communal affair, bringing families together as they share in the fermentation and cooking process.

1 hour

4 servings

Porridges

Asseeda (Sudanese Porridge)

Asseeda, a type of porridge, is a beloved staple in Sudanese households. Made primarily from wheat flour, it has a unique texture that is both fluffy and slightly sticky. Traditionally, Asseeda is served on special occasions like weddings and religious holidays, but it can also be enjoyed as a hearty everyday meal. It is typically presented in a communal bowl, symbolizing shared experiences and unity. The dish is usually accompanied by a sauce or stew, often made from okra or meat. In Sudan, it's common to eat Asseeda with your hands, scooping up the porridge and the accompanying sauce in one motion. This dish is a true embodiment of Sudanese hospitality and communal dining.

1 hour

4 servings

Porridges

Asida (Arabic Porridge)

Asida is a popular dish in Libya, traditionally served during celebrations, especially births and weddings. This rich, buttery porridge is made from wheat flour, water, and salt, creating a comforting dish that is both simple and satisfying. The Asida is typically presented in a deep bowl, with a well in the center filled with melted butter and honey. Side dishes are not common with Asida, as it is a complete meal in itself. Asida is typically eaten with a spoon, scooping from the edges towards the center. The dish is often shared amongst family and friends, adding a communal aspect to the meal.

45 minutes

4 servings

Porridges