Breakfast, the first meal of the day eaten after waking from the night’s sleep, varies in composition and tradition across the world. Breakfast in Africa varies greatly from region to region. Most Egyptians begin the breakfast meals for large groups with a light breakfast.
Egypt’s several national dishes, is typical. Fried eggs with pastirma is also a common breakfast food in Egypt. Thin layers of bread with browning on surface. Nigeria has over 250 different ethnic groups, with a corresponding variety of cuisines. Round, thin bread with many bubbles and holes.
In Tunisia, Lablabi is a common and popular breakfast stew. In Uganda, most tribes have different cuisines but the most popular breakfast dishes are porridge and datogo. Porridge is made by mixing maize flour or millet flour with water and bringing the mixture to a boil. In Arab countries, breakfast is often a quick meal, consisting of bread and dairy products, with tea and sometimes jam. Flat bread with olive oil and za’tar is also popular. The typical Bangladeshi breakfast consists of flour-based flatbreads such as chapati, roti or paratha, served with a curry. Usually the curry can be vegetable, home-fried potatoes, or scrambled eggs.
