Porridge and Gruel Recipes

Thin Porridge

Ingredients
1 part FBF
3 parts water
Sugar and salt to taste

Method of preparation

1. Mix FBF with small quantity of hot or cold water.
2. Stir the above mixture with remaining water and bring to a boil.
3. Leave porridge to simmer for another 5 to 10 minutes (stirring constantly).
4. Serve Hot.

Various foods can be added while making the thin porridge:

• oil, to increase the energy density and taste
• leafy or other vegetables (savory)
• seasonal fruits
• any local grains (such as soft fresh corn) or ground nuts

Local names
Atmit in Ethiopia
Bouillie in Senegal
Bubur in Indonesia
Koko in Ghana
Phala in Malawi
Shooro in Somalia/Ethiopia
Thin porridge or Rab in India
Umusururu in Burundi/United Republic of Tanzania

Particularly suitable for older infants (6-12 months)

Thick Porridge

Ingredients
2 parts water
1 part FBF

Method of preparation

1. Boil water.
2. Add FBF and keep stirring to avoid lump formation.
3. Keep over a flame for 5 to 10 minutes, or until the porridge becomes stiff.
4. Serve hot, or allow to cool before serving.

The following foods can be added to increase the dish’s variety:

• sugar or salt
• raw mangoes, tamarind or tomatoes
• leafy or other vegetables and salt
• seasonal fruits, and sugar if necessary
• any local grains (like soft fresh corn) or groundnuts
• mashed boiled sweet potato is added in the Democratic People’s Republic of Korea and heated in oil (sweet potato blended food porridge or Koguma Yongyang Juk)
• yogurt, tomato and carrot, to make vegetable yogurt FBF porridge (Namsae Yogurt Yongyang Juk)

The flour can also be fermented beforehand, which will change the porridge’s flavor.

Local names
Banku, Tuo Zafi or Kokonte (fermented) in Ghana
Besso in Ethiopia
Cereal Pap in the Gambia (with FBF)
Gunfo in Somalia
Juk in the Democratic People’s Republic of Korea
Madida in the Sudan and Southern Sudan
Nsima in Malawi
Ubhugali in Burundi
Ugali in the United Republic of Tanzania

Suitable for all age groups from 9-12 months onwards

Source: World Food Programme