Breakfast is the first meal of the day. The word is a compound of "break" and "fast," referring to the conclusion of fasting since the previous day's last meal. It has been referred to as the most important meal of the day, based on studies of the large numbers of people in the West that skip breakfast. Breakfast meals vary widely around the world.
Typical breakfasts by world regions
Africa
Nigeria
Nigeria is the most populous state in Africa and hosts over 250 different ethnic groups, with different eating habits.
With the south western Yoruba people (Ilé Yorùbá) one of the most common breakfasts is (ounjẹ árọ) is Ògì— a porridge made from corn, usually served with evaporated milk. Ògì is eaten with Acarajé (akara) or Moi moi. Both are made from ground bean paste; akara is fried in oil, and Moi moi is wrapped in leaves or foil and then steamed. Ògì can also be steamed in leaves to harden it and eaten with akara or moi moi for breakfast.
To drink at breakfast English tea or malta is served. Another popular option in southwest Nigeria is garri, which is eaten like a cereal. Garri, known in Brazil as farofa, is made from the root of cassava. For breakfast it is soaked in water and sweetened with sugar.
Ghana
In Ghana, the typical breakfast across the country includes omelets, a very sweet and dense bread, also known as sugar bread, and tea. Porridge is occasionally eaten at home, while many people purchase their breakfasts from street vendors. A porridge called Tom Brown (a light brown porridge made from roasted maize flour) is also eaten for breakfast.
In contemporary times, a local meal called waakye (rice cooked in beans) is very common. People prefer to buy the waakye from street vendors just like they do other meals. It is normally eaten before work is commenced in various offices in Ghana.
Uganda
Different parts of Uganda serve varying breakfasts. A usual breakfast is a cup of tea with a variety of either warm or cold foods. In central Uganda, a typical breakfast would be a tea (made with milk and ginger) served with a warm meal known locally as katogo . This is a combination of green cooking bananas (matooke) mixed either in a stew from beef or in sauce from vegetables like beans. In some parts of Northern Uganda, breakfast would consist of tea and boiled cassava.
Senegal
In Senegal, breakfast typically includes freeze-dried coffee, typically Nescafé, with dried milk and abundant sugar, accompanied by baguette pieces with any number of spreads: Chocoleca, a Nutella equivalent made from peanuts; butter; or Laughing Cow processed cheese. Fresh fruit, including mangoes and bananas, are often also part of a simple breakfast.
Asia
China
Chinese breakfasts vary greatly between different regions. In Northern China breakfast fare typically includes huājuǎn , mántou (steamed breads), shāobǐng (unleavened pocket-bread with sesame), bāozi (steamed buns with meat or vegetable stuffing), with Dòunǎi or dòujiāng (soy milk) or tea served in Chinese style as beverages.
In Central and Eastern China, typified by Shanghai and the neighbouring Jiangsu, Zhejiang, and Anhui provinces breakfast fares include some Northern as well as Southern dishes. Typically breakfast consists of ci fan tuan , 油豆腐粉絲 → yóudoùfu fěnsī (a soup made by fried tofu and cellophane noodles), plain rice porridge (粥 → zhōu ) served with numerous side dishes such as salted duck eggs, pickled vegetables, and century eggs, or sweetened or savoury soy milk served with shāobǐng or 油條 → yóutiáo .
In Southeastern China, such as Fujian province, breakfasts consist of rice porridge served with side dishes like pickled vegetables and century eggs (also known as thousand-year old eggs).
Chinese steamed eggs is a common dish served all through out China Proper. Vegetables, shrimps, scallions, and tofu are commonly added and steamed with the eggs. In southern areas of China they are usually served with rice congee, but in the northern areas it is served with Mantou (Chinese steamed buns).
In Southern China, represented by Guangdong province breakfasts include rice porridge prepared to a thicker consistency than those sold in Shanghai and side dishes are not served. Congee is served with yóutiáo if it is plain. In many cases, however, congee is prepared with meats or dried vegetables such as beef slices, shredded salted pork and century eggs, fish, or slices of pig's liver and kidney and can be served with or without yóutiáo . Other breakfast fares include rice noodle rolls ( cheong fun ) (served with Hoi sin sauce and soy sauce, without fillings), fried noodles (pan fried noodles with bean sprouts, spring onions, and soy sauce), fagao (rice cakes), jiānbǐng (thin crispy omelets with fillings folded in), lúobogāo (turnip cakes) and zòngzi (another kind of rice cake wrapped in bamboo leaves). The dim sum breakfast is a world in itself, and is often eaten as brunch at special dim sum restaurants.
Afghanistan
In Afghanistan a typical breakfast would be omelette, boiled eggs, cake or biscuits, buttered toast, rice with koft'a (meat) or sabzi (spinach), and for drinks there is usually tea, Qaimaaq chai (Green tea with milk and rose essence or cardamom seeds).
Hong Kong
Traditional breakfasts in Hong Kong follows very closely those in Canton, but local interpretations of English breakfast and Eastern Chinese breakfast fare are commonly found alongside Cantonese breakfasts. The long periods of British colonial rule and the influx of many refugees from Jiangsu and Zhejiang provinces and Shanghai around the end of the Chinese Civil War changed eating habits. In a Hong Kong cha chaan teng breakfasts might consist of Hong Kong-style milk tea, coffee, or yuen yeung served with bread, ham, and fried eggs, and a bowl of macaroni soup with ham . This local interpretation of English breakfast is regarded in Taiwan as uniquely Hong Kong. In upscale restaurants or hotels, however, standard English and Continental breakfasts are served.
India and Bangladesh
Main article: Indian cuisineIn Indian Bengal and Bangladesh the breakfast items may include luchi / kochuri (stuffed luchis), puffed rice crisps with milk, jaggery and fruits. The luchi/kochuri are served with a vegetable curry or something shallow fried. Semi-fermented rice having a mild pungent flavour (panta bhaath) is also eaten sometimes with dal and chillies.
In South India, the most popular breakfast is an assortment with several possible main dishes, such as idlis , vadas , dosas , uppuma (uppittu), savory pongal , and chapatis. These are most often served with hot sambar and at least one kind of chutney are the common items in Tamilnadu. This is usually accompanied with a tumbler of filter coffee.
In parts of South India, especially Karnataka, Tamil Nadu and Andhra Pradesh, rice porridge (known as congee, kanji or ganji) is also traditional, and served with various condiments such as pickles, nuts, coconut chutney or curry.
Kerala's traditional breakfast praatal പ്രാതല്) includes puttu (പുട്ടു്) (eaten with kadala (കടല) (black chana curry) or ripe bananas (നേന്ത്രപ്പഴം), porotta (പൊറോട്ട) / pathiri (പത്തിരി) or orotti (ഒറോട്ടി) (eaten with chicken, mutton or vegetable curry), appam (അപ്പം) — paalappam , vellayappam , kallappam , idiyappam (ഇടിയപ്പം) or noolappam (നൂലപ്പം) — with egg curry (മുട്ടക്കറി) or vegetarian stew, kappa (കപ്പ) (tapioca) and meencurry / meenvaruttathu (tapioca and fish) and other popular breakfast items like idli (ഇഡ്ഡലി) and dosa (ദോശ) or masala dosa (മസാല ദോശ).
Other common dishes include Ada (അട) — Ilayada , Ottada — ariyappam , and uppumaavu (ഉപ്പുമാവു്).
The usual North Indian breakfast consists of stuffed paratha breads or unstuffed parathas (they resemble as crepes) with fresh butter, cooked tatse vegetables—especially aloo sabzi . Puri and chholey is also a popular north-Indian breakfast, along with rajma-chawal .
Muslim breakfast of North India, especially Delhi and Uttar Pradesh, consists of Shermal (a heavy but very soft sweet naan-type item) and Taftan (slightly sweet and salty variant of naan).
Popular accompaniments include sweets like jalebi , halwa , and sweetened milk. Samosas,
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