Georgian cuisine has a number of dishes, which have analogues in other countries. Ghomi is one of these dishes. Italians make it using yellow corn and it is called polenta, corn grain porridge. It is prepared the same way as Georgian ghomi. It's cooked in water for hours, until getting a thin mixture. It is mostly spread in Northern Italy, but it's also a popular side dish in southern states of USA.
Ghomi has a twin in Africa, called Ugali. You can't really tell them apart.They taste the same, look the same and they are cooked the same way. It's called differently in Sub-Saharan Africa. For example, in Zambia and Malawi, it’s called Nsima. In the south, it’s called pap or mieliepap, and in Zimbabwe, it’s called Sadza. It's presented as a side dish in all those countries and is served together with vegetables, herbs or meat.
The corn meal is also traditional on Caribbean islands. Supposedly centuries ago, African slaves spread the twin of ghomi in there. On Curaçao, it is known as Funchi. In Haiti, it is called Moulin.
Centuries ago Emperor Huang Di made the corn dish in China and called it Congee. It might be considered as the earliest one among Ghomi lookalikes. Almost every Asian culture has a dish similar to Congee. Only their names are different: in Burma, it is called hsan; in Vietnam, it is known as Cháo; in Japan as Kayu and in Indonesia as Bubur. It's well-known in Malaysia as well, where Bubur Lambuk is the most popular dish during Ramadan. It is made in streets in huge pots and given to people for free. They say that the tastiest bubur in Malaysia is made in Kuala Lumpur. According to the recipe form the capital city, instead of water, corn is cooked in coconut milk, which gives it a special taste. Probably, that's the reason behind its extreme popularity in Malaysian cuisine for the 60 years.
Ghomi also has a twin in Europe, more precisely, in Portugal known as Canja. It is prepared the same way but has a different taste. Portuguese Ghomi is a dessert and it is cooked with fruits.