Breakfast is the first meal of the day. The word came about because it means breaking the fast after one has not eaten (fasted) since the night before.
Etymological information
English: 1463, from break (v.) + fast (n.). Cf. Fr. déjeuner "to breakfast," derived from L. jejunare "to fast." The verb dates from 1679. The English word derives from the concept that sleep prevents eating, thus an involuntary fast occurs during sleep; this fast is broken by the first meal of the day referred to as breakfast .
Typical breakfasts by world regions
Africa
- Nigeria . With Nigeria being the most populous state in Africa hosting over 250 different ethnic groups, consistency of eating habits is not possible. In Southwest Nigeria (Ilé Yorùbá) one of the most common breakfasts (onjẹ árọ) is ògì . Ògì - a porridge made from corn usually served with evaporated milk. Also served with breakfast is English tea or malta. Another popular option in SW Nigeria is garri, which is eaten like a cereal. Garri, known in Brazil as farofa, is made from the root of cassava. For breakfast garri is drenched in water and sweetened with sugar.
- Ghana . In Ghana, the typical breakfast across the country includes goat omelets, a very sweet and dense bread, and tea. Porridge is occasionally eaten at home, while many people purchase their breakfasts from street vendors.
- 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.
Asia
Mainland China, Taiwan, and Hong Kong
Chinese breakfasts vary greatly between different regions. Except for Hong Kong, Western types of breakfasts or their derivatives are rarely had. 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.
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 specialist restaurants.
In Taiwan, due to the influx of mainland Chinese in the aftermath of the Taiwan Province retreat to Taiwan in 1949 after the end of the Chinese Civil War, breakfasts tend to be a mix of Northern and Eastern Chinese dishes in addition to the traditional south-eastern Chinese fare. This is more pronounced in cities with high proportions of people of mainland Han Chinese descent, like Taipei.
Traditional breakfasts in Hong Kong follow very closely those in Guangdong, but due to long periods of British colonial rule and the influx of substantial refugees from Jiangsu and Zhejiang provinces and Shanghai with the end of the Chinese Civil War in 1949, localized interpretations of English breakfast and Eastern Chinese breakfast fare are commonly found alongside Cantonese breakfasts. In a Hong Kong cha chaan teng breakfasts could consist of milk tea, coffee, or yuanyang served with bread, ham, and fried eggs, and a bowl of macaroni soup with ham . This local interpretation of English breakfast is regarded in both mainland China and Taiwan as uniquely Hong Kong. In upper market restaurants or hotels, however, standard English and Continental breakfasts are served.
India
In 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 , salty pongal, and chapatis. These are most often served with hot sambar and at least one kind of chutney are the common items in Tamilnadu.
Kerala's traditional breakfast (Praatal/പ്രാതല്) includes Puttu(പുട്ടു്) (eaten with kadala(കടല)(black chana) curry or ripe bananas (നേന്ത്രപ്പഴം), Porotta(പൊറോട്ട) / Pathiri(പത്തിരി)/ Orotti (ഒറോട്ടി) (eaten with Chicken / Beef / Mutton / Veg Curry), Appam(അപ്പം) (Paalappam, Vellayappam, Kallappam) or Idiyappam (ഇടിയപ്പം) (Noolappam / നൂലപ്പം) with Egg Curry (മുട്ടക്കറി) or Meat/Veg stew, Kappa(കപ്പ) (Tapioca) and MeenCurry / MeenVaruttathu (Tapioca and Fish) and other popular breakfast items like Idli (ഇഡ്ഡലി) and Dosa (ദോശ) / Masala Dosa (മസാല ദോശ). Other common dishes include Ada (അട) (Ilayada, Ottada),Ariyappam, Uppumaavu (ഉപ്പുമാവു്) etc.
The usual North Indian breakfast consists of stuffed paratha breads or unstuffed parathas (they resemble oily milee crepes) with fresh butter, cooked spicy vegetables -- especially aloo sabzi. Puri and chholey is also a popular north-Indian breakfast, along with rajma-chawal. Popular accompaniments include sweets like jalebi, halwa, and sweetened milk. Samosas, and combination of jalebi with yogurt (dahi-jalebi) comprise stand-alone breakfast items in U.P. and its surrounding parts. In Maharashtra, Poha, Upma, or Shira (similar to Kesaribath) is frequently eaten for breakfast.
Gujarati breakfast items include haandvo, dhokla, sev-khamni, theplas (a form of paratha), bhaakhri and assorted hard and crispy masala puris with pickles. Tea is a staple item in breakfast. Children are encouraged to drink milk instead of tea.
In urban areas, omelettes and simple butter sandwiches are becoming a popular breakfast food.
Japan
A traditional Japanese breakfast is based on rice, seafood, and fermented foods, which do not differ substantially from dishes eaten at other meals in Japanese cuisine. An exception is nattō (a type of fermented soybeans), which is most popularly eaten for breakfast. A typical Japanese restaurant breakfast presentation would be miso soup, rice with nori or other garnishes, nattō , grilled fish, raw egg, and a pickled vegetable. The influence of Japanese travelers has made this traditional breakfast a standard option on the menus of many upscale hotels worldwide. It is common in Japanese households to include left-over items from the last evening's dinner in the next day's breakfast. Western breakfast foods such as toast an
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Breakfast - Wikipedia, the free encyclopedia
Breakfast is the first meal of the day. The word derives from the idea of break ing the fast of sleep.
Category:Breakfast foods - Wikipedia, the free encyclopedia
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