Easy African Breakfast Recipes
Breakfast is the most important meal of the day. It is essential because it gives the nutrients the body needs to start the day. In Africa, breakfast is paradoxical and spectacular, as it can be eaten for lunch or even dinner. Delicious and easy to prepare, they will make you want for the whole day.
In Cameroon, we take beignets-beans or donuts-boiled in the morning as breakfast. But, you can also eat bread spread with chocolate, butter, pâté, or simply bread with omelette.
Mikaté are soft donuts prepared from flour, water, baker’s yeast, vanilla sugar, a little salt, a bath of frying oil. It is eaten as a breakfast or dessert.
Most Popular African Breakfasts
Mandanzi or Chai na Mandazi is a simple and traditional breakfast for those traveling to Kenya. Originally from Swahili, the Mandazi is a sweet bread or sweet donut served with Chai tea. They reflect part of the history of Kenya in one bite. On the other hand, tea is a British colonial relic, brewed with milk and sugar, with notes of spices.
Akwadu is a biscuit made from banana and coconut which is more a breakfast than dessert. It is a delicious and simple combination of bananas, cooked with citrus, butter, coconut and sugar.
Many Senegalese begin their day by eating bread called “mburu”. At breakfast, he eats a sandwich with a traditional Ndambé dish. These are beans cooked in a spicy tomato paste.
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Some Ghanaians eat a dish based on “gari” fermented and dried with eggs. Sometimes it is accompanied by tomatoes, onions and spices.
Garri is a powder or flake of manioc. It can be eaten in the morning or as a dish during the day. Very consumed in Cameroon, Benin, Nigeria, Sierra Leone, Togo and Ghana. We can also write it gari, garry or gali.
In northern Nigeria, the popular breakfast is Masa (hausa masa). It’s a popular snack, similar to a fried rice cake. Recipes are different depending on the individual. But, it normally consists of a hot and crispy rice ball prepared in a saucepan. Then served with honey.
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Others eat it with pancakes watered with honey and melted butter, orange salad with cinnamon and orange blossom. They accompany all this with mint tea or coffee with milk.
A popular breakfast in the Maghred, Shakshouka is an egg-based meal cooked in a sauce of tomatoes, peppers and onions, often spiced with cumin. He is eaten with bread.
Of Egyptian origin, foul medames is a very popular dish consumed at breakfast in the Middle East. It is a dish of cooked beans served with vegetable oil, cumin and possibly with chopped parsley, garlic, onion, lemon juice and boiled eggs.
South African Spiced Shakshuka
In South Africa, the Magwinya also called “mieliepap” or “vetkoek” is a traditional breakfast for black South Africans. It is a unique and generally more refined bread with South African cream, stuffed with grated cheese or vegetables. In township it is eaten with fish or beef.
Nshima is a poridge boiled with corn flour. It can be consumed slightly sweet, in the form of porridge, with milk, at breakfast. For other meals, it serves as an accompaniment with bread and is eaten with the fingers.
Ugali is a dish made from a mixture of thick corn flour and water. It is a cornmeal that hardens when cooking. Very stuffy, it fills the stomach well and people love it.
South African Recipes
Fitfit or firfir is an Eritrean and Ethiopian food generally served for breakfast using grated flat bread (injera), spiced clarified butter (called niter kibbeh in amharic or tesmi in tigrinya), hot berbere spice or ” Quanta “- dried and spiced beef.
In Ethiopia, children’s breakfast is the “kinche”. It is an Ethiopian oatmeal. “Super-easy, nutritious, fast and inexpensive, it is prepared from 3 ingredients cracked wheat, water and oil or butter.
On the other hand, some wealthier households consume haud chocolate or coffee, sweetened with condensed milk. Fresh milk is very difficult to maintain in the tropical climate.
Different Breakfast Traditions In South Africa
In East Africa, for example in Kenya, many people eat Uji as a breakfast. Uji is a fine porridge made from ground corn or millet, sweetened with honey and sugar.
Porridge in Chad is made with wheat or corn flour and flavored with peanut butter, milk and sugar – but with the added addition of lemon juice.Shakshuka Recipe – healthy and hearty breakfast, lunch or dinner meal made with poached eggs in a well-spiced tomato-based stew. Pair it with bread or any of your favorite salad and you’ll have one nourishing meal all made in one pan!
I did have trouble pronouncing this word when I first encounter it at a menu back in college. But never did I thought that I would come to fall in love with this and make it as one of my favorite weekend breakfast meals just like this Sweet Plantain and Hash. Even my picky eater son, who’s not a big fan of vegetables and stews, loves to gobble down on this.
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Shakshuka is simply packed with healthy goodness without compromising the taste! A delicious breakfast skillet that you could also enjoy for lunch and even dinner!
Though there are many variations to this dish, a traditional shakshuka recipe is basically made with eggs poached in a spicy warm tomato-based stew with onions, garlic and bell pepper. Other variations would add in some minced meat, yogurt, fresh herbs, feta cheese and more.
The exact origin for this dish is kinda debatable, but it’s known to have originated from North Africa, particularly in Tunisia, and has been brought to Israel and eventually became a popular Middle Eastern dish.
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There’s no right or wrong when it comes to how you want to spice up this egg and tomatoes dish. But you’ll most definitely find some cumin, paprika and chili powder in it. So it’s not really that spicy, but I’d say warm and flavorful. If you want a more prominent heat in your dish, feel free to add some cayenne or jalapeno (along with its seeds) and adjust according to your heat tolerance.
It won’t be that hard for me to convince you in making this easy Shakshuka recipe more often ’cause all of its ingredients are basically sitting there in your pantry. You’ll just need:
See what I’m talking about? Healthy, filling and easy to make meal all made in one pot. What else could you ask for?
East African Breakfast Platter Recipe By Bethica Das
I personally enjoyed it on its own, but sometimes I throw in some avocado slices, crumbled cheese and/or bread. Below are just some of the popular side for this rustic and warm popular breakfast recipe.
Heat a large cast-iron (12 inches) or saute pan over medium heat. Pour in oil into the pan. As soon as oil sizzles, add diced onions and garlic saute for about 1-2 minutes until fragrant. Throw in bell pepper and continue cooking for about 10 minutes, stirring occasionally, until onion and bell pepper mixture is soft and slightly browned. If needed, add an extra 1 to 2 tablespoons oil or as needed. Do not let it burn. Add whole tomatoes together with all its juice smashed with a wooden spoon to the desired texture, followed by all the spices – cumin, paprika, and chili pepper.
Bring to a boil, reduce heat to low and continue cooking stirring for about 2-3 minutes. Season to taste with salt and pepper. Crack one egg at a time in a small ramekin and then dig a small well with a spoon or spatula in the shakshuka. Gently pour the egg into the well. Repeat the same process with all the remaining eggs (crack eggs, make a well and add whole eggs). Simmer over medium heat for about 10 or more minutes or until you have reached the desired doneness. For me, the yolks have to firm up, so I cook a little longer. Serve immediately with cilantro, avocado and a drizzle of olive oil!
Healthy Breakfast Ideas
Shakshuka Recipe - healthy and hearty breakfast, lunch or dinner meal made with poached eggs in a well-spiced tomato-based stew. Pair it with bread or any of your favorite salad and you'll have one nourishing meal all made in one pan!
Calories: 190 kcal (10%) | Carbohydrates: 12 g (4%) | Protein: 8 g (16%) | Fat: 13 g (20%) | Saturated Fat: 2 g (13%) | Cholesterol: 164 mg (55%) | Sodium: 79 mg (3%) | Potassium: 569 mg (16%) | Fiber: 3 g (13%) | Sugar: 6 g (7%) | Vitamin A: 3065 IU (61%) | Vitamin C: 59 mg (72%) | Calcium: 57 mg (6%) | Iron: 2 mg (11%)
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