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From Middle English pottage, from Anglo-Norman and Old French potage, equivalent to pot +‎ -age.



pottage (countable and uncountable, plural pottages)

  1. (archaic or historical) A thick soup or stew, made by boiling vegetables, grains, and sometimes meat or fish, a staple food throughout Europe in the Middle Ages.
    • 1357, John Mandeville, The Travels of Sir John Mandeville[1], modernized spelling edition:
      And they have not in many places, neither pease ne beans ne none other pottages but the broth of the flesh.
    • 2009, Hilary Mantel, Wolf Hall, Fourth Estate, published 2010, page 328:
      He is a portly man, though he lives on pottage and mashes.
  2. (archaic) An oatmeal porridge.
  3. (Nigeria) A dish made by stewing plantain, beans, or yam in a tomato and pepper based sauce.
    Synonym: porridge

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Middle English[edit]



  1. Alternative form of potage