page_title: List of porridges
section_title: F
hierarchical_section_title: List of porridges / Porridges / F
caption_attribution_description: English: Same basic boiling process, one using soungouf (millet flour in Wolof), the other, fondé using rolled pellets of millet flour or araw/arraw (Wolof language.) Smooth Rouy, usually for babies has only added sugar. Butter and sweetened condensed milk are often added to fondé after cooking. Note: Millet recipes use pellets made from millet flour (soungouf in Wolof - names vary between languages), not raw millet grains as millet seeds have a hard and inedible hull that must be removed by hand or machine milling before the millet can be used. Served in inexpensive bright plastic cups manufactured in Senegal. This is an image of food from Senegal
context_page_description: Porridge is a dish made by boiling ground, crushed, or chopped starchy plants in water, milk, or both, with optional flavorings, and is usually served hot in a bowl or dish. It may be served as a sweet or savory dish, depending on the flavourings.
context_section_description: Farex brand name instant baby cereal food served warm or cold as a first food for infants. Produced by the Glaxo company in Australia and New Zealand since the 1930s.
  Farina –  cereal food, frequently described as mild-tasting, usually served warm, made from cereal grains (usually semolina).
  Frumenty was a popular dish in Western European medieval cuisine. It was made primarily from boiled, cracked wheat –  hence its name, which derives from the Latin word frumentum, "grain".
  Fondé - a boiled porridge made with rolled millet flour pellets (araw/arraw) served stirred with condensed milk, sugar, a little butter if available. For older children and adults. Senegal.
caption: Millet flour porridges: rouy  (smooth infant porridge) versus fondé (rolled pellets and milk).  Senegal
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