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Breakfasts round the world: AFRICA

Africa is the world’s second largest and second most-populous continent, being behind Asia in both categories. At about 30.3 million square kilometers. With 1.2 billion people, as of 2016, it accounts for about 16% of the world’s human population. Some aspects of traditional African cultures have become less practiced in recent years as a result of neglect and suppression by colonial and post-colonial regimes. For this reason, breakfast in African countries may resemble those of the countries that colonized the continent. Come with us on this trip of flavors.

MOROCCO

Morocco, a North African country bordering the Atlantic Ocean and Mediterranean Sea, is distinguished by its Berber, Arabian and European cultural influences. Moroccan breakfast has several types of different breads with chutney, jelly, cheese or butter. Known for a type of semolina pancake called Baghir

EGYPT 

Traditional Egyptian cuisine comes out right at the first meal of the day.  What can not be missed is the Ful medames, or simply fūl, is a stew of cooked fava beans served with vegetable oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper and other vegetables, herb and spice ingredients. 

GHANA 

Ghanaian cuisine and gastronomy is diverse, and includes an assortment of soups and stews with varied seafoods and most Ghanaian soups are prepared with vegetables, meat, poultry or fishThe most popular breakfast item in this African country is the waakye. Basically it is rice and beans cooked together without additional spices and herbs. This type of food is very easy to find at fairs around the cities.

UGANDA

A pretty common dish over there is katogo – a blend of green bananas with beef stew or vegetable gravy. The upper classes introduced matooke to replace cassava and later versions of katogo brought in offal and other new willows.

SOUTH AFRICA

South Africans eat three meals per day. For breakfast, most eat some kind of hot cooked cereal, such as putupap (cornmeal porridge, similar to grits), served with milk and sugar. Putupap and mealie bread (corn bread) are frequently also served as part of a main meal and lunch or dinner, too.

IVORY COAST

The country was colonized by France and therefore has influences of this European country in the first meal of the day. The most traditional recipe is a kind of porridge, the foutou. It is cassava and banana puree served with peanut sauce.

 

ANGOLA

Funje is a traditional Angolan recipe for a classic porridge made by stirring fufu (known as cassava flour) into water. It is a staple accompaniment in Angola to many dishes, including the calulu stew dishes and various others. It is a smooth and creamy mashed potato like substance that is perfect for evening out the intense flavor and wonderful spicy kicks of many Angolan dishes.

To end our trip around the world, next week we will go to the Australian continent.

About the author

Rodrigo Valadares

I am Rodrigo from Brazil. I have worked as a journalist there since 1999, always as a text editor and content on TV. I am 43 years old and now I am living in Dublin. I have discovered how fascinating it is to know and live others cultures since I arrived here.


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