What’s for Breakfast? A Tasty Tour of Morning Meals Across Africa

Breakfast across Africa is a journey through culture, history, and bold flavors. From Nigeria’s crispy akara and pap to Ethiopia’s fiery firfir, mornings on the continent are rich with spice and soul. For many South Africans, breakfast often means mealie pap or Ouma rusks dunked in rooibos tea, while Egyptians dip into hearty bowls of ful medames with baladi bread. In Morocco, flaky msemen meets sweet mint tea, and in Ghana, chibom and Hausa koko rule the streets. For Kenyans, breakfast, more often than not, consists of mandazi and chai or mahamri, while in Senegal, Café Touba remains a beloved morning staple. In Tunisia, you wouldn’t be out of place if you found natives having brik with harissa for breakfast, while in Tanzania, you would be more likely to find locals eating uji, a thick millet porridge, or chapati.

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