Have you ever wondered what breakfast around the world looks like? Tired of the same old eggs and toast or bowl of cereal? Has even your morning Greek yogurt with almonds and blueberries become mundane? Try a new breakfast from another country. In this article, discover breakfast around the world.
Natto, which is fermented soybeans served with soy sauce, karashi mustard, and Japanese bunch onion, along with a fried egg on rice, and miso soup. Miso soup contains wakame a type of seaweed, white fermented soybean paste, dashi, scallions, and tofu.
Sticky rice with curry and a fried egg.
Puttu, which is a soft steam rice cake made with rice flour and grated coconut, black chickpea curry, and fruit served with an egg or chicken that is a curry. Add vegetables if you like.
Roast barley flour to make a porridge called tholma.
Make khanum which consists of dough, minced carrots, onions, salt and pepper. Add it all in, roll the dough over, lightly fry it, then add in potato and meat. You can steam it or bake it. Cook for forty minutes if steaming it. Pour oil on it and serve with tomato sauce.
Rye bread with maple syrup flavoring, Finnish cheese on top of it and cucumbers on top of the cheese.
Fresh baked Danish breakfast rolls with cheese or jam and a Danish pastry.
Greeks sure do love their pies in the morning, but these are not your typical American pies like chicken pot pie and apple pie. Take your pick of milk pie, cheese pie, or spanakopita. Served with Greek bread topped with sesame paste, honey and Peloponnesian ham or salami.
The French keep their breakfasts light and make lunch their biggest meal of the day. Tea or hot chocolate served with French bread with jam or butter.
Opposite to the French, Serbs eat a hearty brekky high in calories and carbohydrates. However, their lifestyle is physically hard working. Breakfast consists of bread with butter or jam, yogurt, sour cream or cheese, served with eggs or salami or bacon or sausages.
Nigerian breakfast can be summed up with one cute word, fufu. Nigerians eat all types of fufu for their morning meal. Nni oka serves a lot of people, but you can portion it for just enough for your breakfast. You need cornmeal (not corn starch) and cassava flour (not starch). Use 4 cups cassava for every 1 cup corn. Mix well. Put 1 1/2 cups of water into a pot. Boil. Reduce it and add in the mixture stirring constantly. Mix until there are no lumps. This is a quick meal to make. Add a few drops of water. Cover and steam on low. Mix again and serve.
12. Central African Republic
There is no set type of food for breakfast, unlike here in the US. Try a delicious foulanie boullie which is porridge made with millet flour served with peanut butter and lemon.
Namibia is a very diverse country. It has thirteen official languages and what you eat depends on where you live. There seems to be no distinct food for breakfast, but sometimes we’re just not in the mood for American breakfast food at breakfast. In fact, looking at Namibian cuisine it really cannot be replicated. Their beef and mutton are so fresh the only equivalent would be if you hunted and cooked the meat all in thirty minutes. You could make porridge with maize, but it’s still not the same. Some foods you just have to travel to.
Want something light but filling? Have a bowl of cashews, native to Mozambique, and tropical fruits such as an avocado and a mango.
A fried egg with a runny yolk, black olives, soft cheese, and lots of olive oil is a morning meal for Moroccans. Scoop it up with bread.
Blueberry scones are one Canadian breakfast not typical for Americans to eat. Preheat oven to 425F. In a large bowl stir 2 1/4 cups of flour, 2 tbs of sugar, 1/2 tsp of baking soda, and salt to taste. Cut in 6 tbs of unsalted butter with two knives until mixture resembles coarse crumbs. Stir in blueberries. Add 1 cup of buttermilk. Flour hands and press into dough ball. On a lightly floured surface, knead ten times. Pat out until its thick and round. Using a 2 1/2 inch floured cutter, cut out rounds. Place on ungreased baking sheet. Brush scones with egg. Bake for fifteen minutes.
If you’ve been to or live in Arizona or New Mexico you’ve probably already eaten huevos rancheros. Fry eggs, put them on a tortilla, and pour some spicy tomato sauce on top. Did you know the Indigenous Mexicans have been making tortillas for twelve thousand years?
Bermuda codfish that is boiled in a tomato and onion sauce, boiled potatoes, a hard-boiled egg and a banana is what’s for breakfast in Bermuda.
Swiss cheese (or Swiss looking cheese), toast, jam or jelly, lemon, and bacon with peas, carrots, and corn. As you can tell, Greenland’s food is transported to the world’s biggest island.
Scrambled eggs, a slice of fried ham, thick tortillas, cheese, refried beans and plantains are the hearty, big morning meal of Hondurians that you can try.
Like the French, Brazilians have a light breakfast. Strong coffee and pão de quiejo. Pão de quiejo are amazingly delicious rolls stuffed with cheese.
Bread with manjar, which is a caramel topping, mashed avocado, and/or scrambled eggs with cheese, tomato, and onion.
Roasted eggplant with tomato and roasted garlic mashed, and sada roti with curry which is a flatbread. Guyanian cuisine has been influenced by indentured servants who came from India.
Try chipá for breakfast. Chipá is bread kneaded with yuca starch, cheese, eggs, milk and anise seed. Form it to look like a bagel.