In 1864, a male scientist tried to "porridge-splain" how to make proper gruel to Norwegian women who had been making it for centuries. It caused quite a stir and didn't work out so well for him.
To break the fast at sunset, mosques distribute nombu kanji, a lightly spiced rice and lentil porridge, to worshipers and the poor. The meal epitomizes the Muslim holy month's spirit of giving.
Globally, this humble dish was one of the first ways humans learned to unlock the nutrition in grains. Now, chefs are embracing its sumptuous, delicious possibilities. And no, it's not just oatmeal.
