page_title: Porridge
section_title: Millet
hierarchical_section_title: Porridge / Varieties / Millet
caption_attribution_description: Čeština: jáhlová kašeEnglish: Millet porridge
context_page_description: Porridge is a food commonly eaten as a breakfast cereal dish, made by boiling ground, crushed or chopped starchy plants—typically grain—in water or milk. It is often cooked or served with added flavorings such as sugar, honey, fruit or syrup to make a sweet cereal, or it can be mixed with spices or vegetables to make a savoury dish. It is usually served hot in a bowl, depending on its consistency. Oat porridge, or oatmeal, is one of the most common types of porridge. Gruel is a thinner version of porridge.
context_section_description: Millet porridge:
  Foxtail millet porridge is a staple food in northern China.
  A porridge made from pearl millet is the staple food in Niger and surrounding regions of the Sahel.
  Oshifima or otjifima, a stiff pearl millet porridge, is the staple food of northern Namibia.
  Middle Eastern millet porridge, often seasoned with cumin and honey.
  Munchiro sayo, a millet porridge eaten by the Ainu, a native people of northern Japan.
  Milium in aqua was a millet porridge made with goat's milk that was eaten in ancient Rome.
  A ragi porridge, by name 'jaava' is consumed as a breakfast item during summer season in the Telugu speaking region of India
  Koozh is a millet porridge commonly sold in Tamil Nadu.
caption: Millet porridge
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