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      • The ‘most important meal of the day’ comes in different shades and dressings.
      • Africa is blessed with an assortment of breakfast ideas.
      • These ideas, whether you are a visitor or a resident, will help you make quick choices during breakfast time.



      Tourism and food are quite inseparable; they have come a long way together. In the continent of Africa, many tourists as well as food enthusiasts require frequent menu updates. There is a repertoire of food ideas for food lovers who are either resident in, or visitors of Africa; however, because the list is quite lengthy, we will dwell exclusively on breakfast ideas, even so, the list might be considered inexhaustive because there are numerous options. Also, studies have rightfully posited that breakfast holds the spot of the most important meal of the day and people are advised against skipping it, which is why we have outlined breakfast stapples famous in Africa so you can try them out when you can. Throughout the world, breakfast staples differ from city to city, country to country, and continent to continent. In most places, the diets, breakfast inclusive, stem from locally sourced food items and Africa is not different. In Africa, the several diet options reflect the versatility of the continent’s cuisine. So, whether you are just curious, tired of the regular kinds of diets – week in, week out – or simply in need of something healthy and nice to eat in the morning on the continent of Africa, we have handpicked an array of major staples considered ideal breakfast meals in Africa.







      known as Dorkunu or Komi by the Ga and Fante people of Ghana, this famous Ghanaian breakfast food is multi-functional; it can also serve as lunch or dinner. Made from fermented white corn and usually eaten with peppered sauce and fish, this dish is a popular Ghanaian food; so vital to the country’s native cuisine that a day is set aside to specially celebrate it. The Kenkey festival offers participant same meal in different ways with different side dishes. It is also known and eaten in Togo, Cote d’Ivoire, Nigeria, and Jamaica.






      Chips Mayai


      Chip Mayai, found majorly in the Tanzanian cuisine and also known as Zege, is basically French fries and omelet. The French fries fry first in vegetable oil until they become crunchy, then the whisked eggs follow. Chips Mayai can be served with sauce or eaten alone mostly as breakfast.





      Pap and Akara


      This combination is so popular that it is a go-to breakfast option in Nigeria, especially during weekends. Pap, also Ogi, Koko, or Akamu in different parts of Nigeria, is made from fermented and processed corn, millet, or guinea corn. It is prepared by adding boiled water to the raw pap mixture to achieve some thickness. For taste, sugar sweetens it while milk can also be added for more richness and better taste.

      Akara, on the other hand, is made from a blend of peeled ground beans, with vegetables and spices like onions, pepper, crayfish, etc. It is usually deep-fried with vegetable oil, groundnut oil, or even palm oil. Akara, a nutritious breakfast staple in Nigeria particularly, usually goes with Akamu or Ogi, bread, or fried yam. Akara is also liked and eaten in Sierra Leone and Ghana. It had grown so popular that Brazilians found a way to incorporate it into their diet; it is known as Acaraje in Brazil.







      Fatira, a sizeable, crispy, and sometimes spicy, pancake made of wheat flour has remained a popular breakfast staple in Ethiopia. It is typically served with either honey or scrambled eggs, or even both. Fatira is normally broken into small pieces and eaten just like pancakes.





      The Ful Medames and Ta’meya


      The Ful Medames, or just Ful, and ta’meya breakfast is the most popular breakfast indigenous to the Egyptians. Fava beans, also faba beans, key to North African cuisines, are basically boiled with oil and salt to make the ful which is garnished with cumin, vegetable oil, onions, chopped parsley, eggs, lemon juice, pepper, mint, and optionally with garlic and other vegetables as well as native spices, then wrapped as small balls. Apart from Egypt, Ful Medames, also constitute a part in the cuisines of many other African countries like Eritrea, Ethiopia, Sudan, and others.





      Tom Brown Porridge


      This is chiefly a Ghanaian breakfast idea. It is an admixture of crushed roasted corn, roasted maize, groundnut, and soybeans. The look inspired the name and it is prepared the same way as Akamu or Pap is prepared – think, blended with milk, sugar, or any other preferred sweetner taste. Tom brown can stand alone, but makes a good company with eggs and bread. Tom brown is good for children and also known in Nigeria.







      These Tunisian traditional doughnuts have transcended the shores of the Northern African Country. They are liked and regularly consumed, in generous proportions, in Ethiopia. They are made with flour, yeast, hot water, and salt. The dough is fried in hot oil till it turns golden brown, then, sugar is either sprinkled or just placed on top of the doughnuts. Bambalouni ideally goes with coffee, especially for breakfast.







      The rice and bean combination popular as waakye is nutritious, satisfying, and blends with several side dishes. Some of the popular appendages that supplement this native Ghanian meal include fried plantains, boiled eggs, talia, similar to spaghetti, a black pepper sauce called shito, meat-based tomato soup, avocados, and gari foto, a sauce made with chopped cassava.





      Fried eggs and harcha


      This breakfast is cherished by most Moroccans, and it often includes fried eggs and black olives, served with cheese and olive oil. Sometimes the meal is enjoyed with fried eggs and khlea which is a sort of dried meat.





      Chai tea and mandazi


      This breakfast idea, though indigenous to Kenya, is a favorite breakfast for other East African countries including Tanzania and Uganda. Kenya is quite big on tea, so this breakfast is basically tea with a side of mandazi, a doughnut-like deep-fried pastry that contains ground cardamom seeds and coconut milk. Sometimes, the tea, usually containing lavish amounts of milk and sugar, is served with slices of bread or portions of fruits. Each of the countries that have adopted this meal as breakfast have respectively added their twists to the meal. Chai tea, particularly, is a healthy type of tea with infused spices.







      Okpa is the native name for Bambara nuts. It is also the name of the boiled ground pudding made with the Bambara nut powder. The usually wrapped okpa pudding is quite easy to make and this might explain why there are numerous okpa vendors. It is prominent in the eastern part of Nigeria, West Africa. Okpa can keep hunger at bay for hours. If taken as breakfast it may keep a person going until lunch time because it is very filling. This food, suitable for diabetics, also goes well with pepper and tomato sauce, Pap or Akamu, or even beans.







      This is chiefly native to South Africans. It is a sort of sausage and a vital slice of South African cuisine. It is mainly made up of chunks of irregularly chopped meat, usually lamb, beef, or pork, and some preservatives, spices, and seasonings. Boerewors is grilled and mostly served with Polenta; a porridge type indigenous to South Africa. It also goes well with bread or scrambled eggs. Though owned by South Africans, Boerewors is also quite common in Zimbabwe, Namibia, and Botswana.





      Yam and Egg Sauce


      Yam and egg sauce have been serving as a filling, nutritious, and delicious breakfast staple mostly in Nigeria. The tubers are basically root crops, cut into sizeable portions and cooked till they become soft and edible; yams can also be roasted or fried though. The egg sauce on the other hand consists of properly whisked eggs and vegetables like pepper, onions, tomato, carrots, as well as spices all sautéed in hot vegetable or groundnut oil.





      Bread and Tea


      This combination, though originally and chiefly English, is one of the quickest breakfasts to prepare in very little time and it has traversed Africa; to many Africans this combo is a major breakfast option. The recipe, types, and ways of easting bread are not widely unknown globally. Fundamentally, flour, yeast, salt, sugar, and eggs are some of the ingredients used in making bread. In Africa, tea may come in different variants; it can be a concoction of chocolate drink, sugar, and milk. It can also be coffee-based. The bread taken with tea usually go with spreads of jam, butter, peanut butter, chocolate, etc. Africans have also long adopted the easy but enjoyable option of bread and tea with scrambled eggs or tomato sauce.






      Pancakes are recognized in different cuisines globally. The basic constituents of pancakes are flour, eggs, and sugar, but from place to place, within Africa, you will find different twists to it contingent on condiments used. Africans add African vegetables like tomatoes, onions, and pepper, as well as herbs and spices to pancakes. Africans enjoy tasty and spicey meals especially because there is an assortment of spices in the continent.





      One thing these foods have in common is that they are all mostly easy to prepare, so, whether you are in Africa or not you can either get the ingredients for these foods and prepare them yourself, or you can visit special African restaurants across to the world and make your pick from this list of culinary delight.



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