How many countries eat breakfast cereal
Food: This is how the world eats breakfast
Papaya, mango, pineapple, melon: fresh fruit for breakfast is available in Brazil on every street corner, as juice or fruit salad. A pretty healthy start to the day - if it weren't for fried sweet potato pieces, cheese balls and boiled cassava roots with lots of butter. Often cakes, cookies and sweet porridge are also served. No wonder that one in four children in Brazil is overweight.
Rice, fresh or smoked fish, sweet and sour pickled vegetables and above all: miso soup - this is what the Japanese serve in the morning. Miso is a paste made from soybeans that is dissolved in hot broth. If the soup is steaming on the table, the Japanese start sipping!
And that is exactly a compliment to the chef. Incidentally, there is a reason for the hearty breakfast: Especially in the country, many rice farmers work in the fields all day and simply have no time for lunch.
Warning, extra cute! Mandazis taste almost like our donuts. The Tanzanians like to plaster the yeast balls in a particularly sugary version for breakfast and add a little coconut milk to the dough.
Put it in the hot fat and the fluffy breakfast is ready! If your stomach is still rumbling afterwards, you can eat chapati (large picture). These originally Indian flat cakes are similar to our pancakes.
Of course, Canadians don't just enjoy maple syrup for breakfast. In the morning, many people like to pour the "liquid gold" with the caramel aroma over fluffy pancakes or waffles. Canada is the main producing country of maple syrup, which is obtained from the sap of the maple tree.
Between February and April, this converts the starch that has accumulated in the trunk and branches into sugar. If you then drill a hole in the bark and put a tap in it, the juice flows out. You need 40 liters of it to make one liter of syrup.
The French have all the cups in their closets. Because they sip their milk coffee or cocoa from a bowl that we use for soups or muesli. Dip a croissant with jam into the brown broth.
Or a piece of baguette and butter. A breakfast for young and old - after all, you can get it without teeth.
The Swedes let it rip: crispbread with cheese, ham or a dollop of jam should not be missing on any breakfast table, as well as herring salad. Those who prefer to spoon instead of crunch can eat a warm porridge made from oat flakes and filmjölk, a kind of sour milk, garnished with pieces of apple or berries.
You don't need a knife or fork for a Turkish breakfast: sheep's cheese, olives, tomatoes, peppers and cucumber are simply shoved into your mouth with a piece of flatbread.
Instead of flatbread, the Turks also eat Simit, a white bread roll sprinkled with sesame, for breakfast. The latter is available as a snack between meals throughout the day at stalls all over the country.
That’s where it gets spicy: Many Indians eat Idli, cakes made from rice flour with sambar, a spicy lentil sauce, for breakfast. There are also pancakes, dosa, through which you could almost read the newspaper.
A dough is made from water, rice and bean flour and then spread thinly on a hot iron plate. There is also chutney, a spicy sauce made from cooked fruit.
No, the British are not vampires. And yet many of them like a portion of blood in the morning, in the form of the famous "black pudding". This mass of pork blood, oat groats, onions, flour and spices looks a bit like chocolate pudding.
For the traditional English breakfast, slices of it are seared in the pan and end up on the plate alongside bacon, sausages, fried eggs, beans, toast and sometimes fried potatoes.
However, there are also British people who forego the greasy breakfast: in Scotland, porridge, porridge, is often the first meal of the day.
Beans with rice - the breakfast of the Ticos, as the inhabitants of Costa Rica are also called, makes you full of paper. Usually the rice for the "" Gallo Pinto "is cooked the evening before and sizzles briefly in the pan with black beans, salt, pepper and coriander the next morning - done.
The neighbors from Nicaragua claim, however: "The real Gallo Pinto is cooked with red beans instead of black beans!" For years, residents of both countries have been arguing about how the food is prepared "correctly" and above all: where it was invented ...
The Egyptians let the pig out for breakfast, well: the broad bean. In any case, they know a lot to do with the legume ... To start the day, cook a portion of it into a creamy porridge, the fuul, and add some oil, sesame sauce or spices.
For Taameya balls, a type of falafel, soak the beans overnight, chop them up the next morning and mix them with onions and spices to form a dough.
From this they form balls the size of a table tennis ball and dip them in the hot frying fat. Whoops, the mushy mass has a crispy crust.
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