fiber per serving. Varieties Maize Maize porridge: Atole, a Mexican dish of corn flour in water or milk. Champurrado (a chocolate-based atole), a Mexican blend of sugar, milk, chocolate and corn dough or corn flour. The Philippine dish tsampurado is similar, with rice instead of maize. Cir, păsat or (when firmer) mămăligă are all Romanian maize porridges. Colada, a hot dish prepared with corn starch, milk, sugar and cinnamon in Colombia and Ecuador. Cornmeal mush, a traditional dish in southern and mid-Atlantic US states. Cornmeal porridge (parrige), a traditional dish served for breakfast throughout the Caribbean and among Rastafarians. A blend of fine semolina with milk or water and often with all spice and sugar. Farina or papilla, a traditional Dominican dish of porridge maize or grass peas. Gachas, a Spanish porridge of maize or grass peas. Often garnished with roasted almonds and croutons of bread fried in olive oil. Gofio, a Canary Islands porridge of toasted coarse-ground maize. Made from roasted sweetcorn and other grains (e.g., wheat, barley or oats), used in many ways in parts of the world from which Canary Islanders have emigrated. Grits, ground hominy, is common in the southern United States, traditionally served with butter, salt and black pepper. Sometimes, it is also served with cheese. Kačamak, a maize porridge from the Balkans. Kānga pirau, a fermented corn porridge dish that is made and consumed by the Māori people of New Zealand Mazamorra, a maize porridge from Colombia's Paisa region made with whole maize grains that can be sweet or salty. Polenta, an Italian maize porridge which is cooked to a solidified state and sliced for serving. Rubaboo is made from dried maize and peas with animal fat and was a staple food of the Voyageurs. Shuco, a Salvadoran dish of black, blue or purple corn flour, ground pumpkin seeds, chili sauce and red cooked kidney beans, which was traditionally drunk out of a hollowed-out gourd at early morning, especially coming from a hunting or drinking trip. Suppawn, also called, and better known as, hasty pudding, was common in American colonial times and consisted of cornmeal boiled with milk into a thick porridge. Still eaten in modern times, it is no longer necessarily corn-based. Uji, a thick East African porridge made most commonly from corn flour mixed with sorghum and many other different ground cereals, with milk or butter and sugar or salt. Ugali, a