An exploration of the porridge tradition in Southern Sri Lankan culture
Abstract The concept of porridge developed independently across diverse culinary customs globally, as a simple, nutritious, and economical meal option. It is a cooked cereal dish with a semi-solid consistency. Porridge is known as “Congee”, “Kanji” and “Dakjuk” in specific subcultures, while quinoa,...
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2025-07-01
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| Series: | Journal of Ethnic Foods |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s42779-025-00288-0 |
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