Eneksa Agaga

Cut the bacon into small pieces and dice the onion into a fine, even chop.

In a large heavy-bottomed pot over medium heat, cook the bacon pieces until they begin to render their fat and turn lightly crisp.

Add the diced onion to the pot with the bacon and sauté, stirring occasionally, until the onion becomes soft and translucent.

Add the broken or coarsely ground rice to the pot and stir to coat the grains in the bacon fat, toasting lightly for about one minute.

Pour in the water, stir well to combine, and bring the mixture to a full boil over medium-high heat.

Reduce the heat to low and simmer the porridge uncovered, stirring frequently to prevent sticking, until the rice breaks down and the mixture thickens to a creamy, congee-like consistency.

Taste and adjust seasoning as needed, then remove from heat and allow the porridge to rest briefly so it thickens slightly before serving.