more solid meal, is also made from maize flour, likewise often mixed with other cereals. These two, under various names, are staple foods over a wide part of the African continent, e.g., pap in South Africa, sadza in Zimbabwe, nshima in Zambia, tuwo or ogi in Nigeria, etc., though some of these may also be made from sorghum. Žganci, a maize porridge prepared in the Kajkavian countries and Slovenia. Mielie pap is a maize porridge staple in South African cuisine. Millet 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. Oat Oat porridge, traditional and common in the English-speaking world, Germany and the Nordic countries. Oat porridge has been found in the stomachs of 5,000-year-old Neolithic bog bodies in Central Europe and Scandinavia. Varieties of oat porridge include: Groats, a porridge made from unprocessed oats or wheat. Gruel, very thin porridge, often drunk rather than eaten. Yod Kerc'h, a traditional oat porridge from the north-west of France, primarily Brittany, made with oats, butter and water or milk. Owsianka, an east European (Russia, Poland, Belarus, Ukraine) traditional breakfast made with hot milk, oats and sometimes with sugar and butter. Porridge made from rolled oats or ground oatmeal is common in the UK, Ireland, Australia, New Zealand, North America, Finland and Scandinavia. It is known as simply "porridge" or, more commonly in the United States and Canada, "oatmeal". In the US, oat and wheat porridge can both be called "hot cereal". Rolled oats are commonly used in England, oatmeal in Scotland and steel-cut oats in Ireland. In the Royal Navy during the Napoleonic Wars, cooks made burgoo for the men for breakfast, from coarse oatmeal and water. Porridge (Parrige) – Anglophone Caribbean (Guyana, Jamaica, Trinidad etc.) Also known as Pap. The most