widely consumed groats/porridge range of dishes, utilising a variety of grains, widespread in Eastern Europe and Russia. English speakers frequently reserve the term "kasha" for buckwheat porridge, made of buckwheat in butter, as eaten by many people in Russia and Ukraine, with yoghurt more common in the Caucasus. Terci de hrișcă, buckwheat porridge from Romania. Mixed grain and legumes in Ethiopia: Genfo is a thick porridge made by lightly roasting, milling and cooking any combination of Ethiopian oats, wheat, barley, sorghum, millet, maize, chickpeas, yellow peas, soybeans, or bulla, the starch from the root of the false banana tree; it is traditionally eaten for breakfast with a dollop of clarified, spiced butter (kibe) or oil and chili-spice mix berbere, or with yoghurt. For those who can afford it, it is a popular holiday or Sunday breakfast dish and is often given to pregnant women and women after birthing to bring them back to health and strength. Atmit, Muk or Adja is a thinner version of Genfo porridge for drinking, mixed often with spiced, clarified butter, milk and honey, or on its own with a pinch of salt. It is popular in the rainy season and for nursing the sick back to health. Besso, made of roasted and ground barley is a popular snack for travellers and, in olden times, foot soldiers. The powder is either mixed with a bit of water, salt and chili powder to make a thick bread-like snack or mixed with more water or milk and honey for drinking. The Gurage and other southern tribes in Ethiopia ferment the Besso for a few days with water and a bit of sugar, add a pinch of salt and chili and drink it as a fortifying and energising meal-in-a-drink. Multigrain Porridge This consists of roasted rice, wheat, roasted gram, jowar, maize, millet, groundnut, cashewnut, corn, barley and ragi and is prepared by roasting all the ingredients individually in a pan without using any ghee or oil, then grinding them together into a coarse powder. This porridge is described as being rich in protein and good for children. Pease porridge or peasemeal porridge, made from dried peas, is a traditional English and Scottish porridge. Potato porridge, eaten in Norway, is a thick, almost solid paste made from cooked potatoes mixed with milk and barley. Helmipuuro ("pearl porridge") is a porridge made from grains of potato starch swelled in milk into