Think fiberful, protein-loaded breakfasts have to be bland oatmeal or egg whites? Think again. These 10 powerhouse breakfasts from around Africa are spicy, colorful and will keep you full late into the day.
We love that this breakfast can be made in one skillet that really locks in the flavors. This is a traditional North African breakfast of braised eggs in a robust, spicy bell-pepper sauce. The high water content of the bell peppers will help fill you up on few calories, and the eggs deliver a lot of protein.
This is a traditional African breakfast platter of scrambled eggs, pap (a cornmeal polenta-like porridge), spicy vegetable relish, grilled tomatoes and sausage. The soft, gritty polenta is a great base for the spicy, salty flavors of the vegetable relish, which is slightly sweet. You’ll want a little bit of every ingredient in every bite.
This is an African dish but from a restaurant in New Zealand called Organic Africa. We love this switch up from the usual oatmeal: quinoa is packed with protein but mild enough to not overpower the delicious, warm and rich berry compote. The quinoa is cooked in orange juice, making it nice and sweet, and the nuts on top give the dish a great crunch.
This is a traditional Ghanaian dish of cooked rice and beans, and for breakfast it’s eaten with fried plantains and boiled eggs. Plantains are the perfect mix of sweet and savory to eat with the beans, and the eggs and beans will keep you full for hours.
This is a slightly sour porridge you’d find in Botswana. You can have it as the base for your lunch or dinner, but it’s delicious in the morning with sausage or eggs. Made usually from sorghum or millet, it’s a great complex carb full of fiber. The porridge is traditionally served in a chicken stock with tomato sauce and onions.
This Egyptian breakfast food is one of the country’s national dishes, and it’s really an impressive looking platter with a fava bean mash, olive oil, garlic, chopped parsley and lemon juice. Pita bread is usually used to scoop up the main ingredients.
This Ethiopian dish is very hearty. Dulet is made from tripe, beef, liver, and peppers and is often eaten with firfir, which is made from the flatbread injera and spices. If you like sausage and grits, this is the African version.
This traditional Nigerian breakfast is made with mashed beans, mashed potatoes, peppers, various meats, eggs and spices. All of these ingredients are put inside an aluminum can, which is then steamed in a pot before it is cooled and the contents served over rice.
If you need your bowl of oatmeal with fruit and nuts every morning, you’ll love this Tunisian alternative. Instead of oatmeal, the base is couscous, and it’s topped with toasted nuts, dates, milk and sugar. Dates are a nice change from prunes and the toasted nuts add protein.
In Gambia, breakfast is simple, usually made of rice and peanut porridge or mashed beans with oil gravy. If you usually mix peanut butter into your oatmeal or muesli, you’ll love the peanut porridge.