porridge manufactured by Bokomo Foods Tolegi, a sorghum porridge eaten as a midday meal during the summer in New Guinea. Tuwo or ogi, a Nigerian sorghum porridge that may also be made from maize. Wheat Wheat porridge: Cream of Wheat, a brand of American wheat porridge, boiled in milk or water with sugar or salt; also called farina or "hot cereal" (a term also applied to oat porridge). Dalia, a simple porridge made out of cracked wheat, is a common breakfast in northern India and Pakistan. It is cooked in milk or water and eaten with salt or sugar added. Frumenty, a boiled wheat porridge eaten in Roman times, sometimes with fruit or meat added. Gris cu lapte (Romania), dessert made with semolina boiled in milk with sugar added, sometimes flavored with jam, raisins, dried fruit, cinnamon powder, etc. Tejbegríz (Hungary), semolina dessert cooked with milk, usually with sugar and topped with cocoa or cinnamon powder, etc. Malt-O-Meal – a brand of American wheat porridge Mannapuuro, a traditional Finnish dessert made with semolina. Semolina porridge, eaten in Czech Republic, Slovakia and Croatia, is made of milk, semolina and sugar. Sour cream porridge, a Norwegian porridge of wheat flour in cooked sour cream with a very smooth and slightly runny texture. It is served with sugar, cinnamon, cured meats or even hard-boiled eggs depending on local custom. Upma, a fried semolina porridge traditional in southern India, flavored with clarified butter, fried onions, toasted mustard seeds and curry leaves and often mixed with vegetables and other foods, such as potatoes, fried dried red chilis, fried cauliflower and toasted peanuts or cashew nuts. Velvet porridge or butter porridge, a Norwegian dish: a generous amount of white roux is made from wheat flour and butter, adding milk until it can be served as a thick porridge. Wheatena, a brand name for a whole-wheat porridge. Ýarma, a Turkmen wheat groat porridge. Harees, a Middle Eastern dish of boiled, cracked or coarsely-ground wheat and meat or chicken. Its consistency varies between a porridge and a dumpling. Harees is a popular dish in the Persian Gulf countries, Armenia and Pakistan. Other Brenntar, made of a specially roasted flour (Musmehl). Particularly prominent in the Swabian Jura and in the Allgäu. Flax porridge, often served as part of a mixture with wheat and rye meal. Red River Cereal and Sunny Boy Cereal are common brands in Canada. Kasha, a