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Matches in KGTourism for { <http://dbpedia.org/resource/Porridge> ?p ?o ?g. }

• Porridge type Concept external.
• Porridge type Food external.
• Porridge type Q2095 external.
• Porridge type FunctionalSubstance external.
• Porridge comment "Porridge (also spelled porage, porrige, parritch) is a dish made by boiling ground, crushed, or chopped starchy plants – typically grain – in water or milk. It is often cooked or served with flavorings such as sugar, honey, etc. to make a sweet dish, or mixed with spices, vegetables, etc. to make a savoury dish. It is usually served hot in a bowl. Other grains used for porridge include semolina, rice, wheat, barley, corn, and buckwheat. Many types of porridge have their own names, such as polenta, grits, and kasha." external.
• Porridge label "Porridge" external.
• Porridge wasDerivedFrom Porridge?oldid=783017164 external.
• Porridge abstract "Porridge (also spelled porage, porrige, parritch) is a dish made by boiling ground, crushed, or chopped starchy plants – typically grain – in water or milk. It is often cooked or served with flavorings such as sugar, honey, etc. to make a sweet dish, or mixed with spices, vegetables, etc. to make a savoury dish. It is usually served hot in a bowl. The term is often used specifically for oat porridge (called oatmeal in the U.S. and parts of Canada), which is eaten for breakfast with salt, sugar, milk, cream, or butter, and sometimes other flavorings. Oat porridge is also sold in ready-made or partly cooked form as an instant breakfast. Other grains used for porridge include semolina, rice, wheat, barley, corn, and buckwheat. Many types of porridge have their own names, such as polenta, grits, and kasha. Porridge is a staple food in much of Africa, and historically was so in much of Northern Europe and Russia. Porridge is easy to digest, so it is used traditionally in many cultures as a food for the sick, and often is eaten by athletes in training." external.
• Porridge isPrimaryTopicOf Porridge external.