Breakfast in Africa
In Northern Africa, where the culinary traditions have a great deal in common with the Middle East , breakfasts are likely to include tea or coffee and breads made with sorghum or millet. In Egypt
In East and West Africa , breakfast most often includes uji. This is a thin gruel made out of cassava, millet, rice, or corn, depending on the region. Cornmeal gruel is most common and is made by pounding fresh corn, then squeezing out the starch before cooking. Of course, the extent to which breakfast is differentiated from other meals varies from country to country and with the level of poverty in the area. In some places, peanuts are ground into the cornmeal. In Madagascar
In urban areas, breakfast in the European style is not uncommon. The years of European colonization, especially by the French and the English, have made it likely that breakfast in the west of Africa will be on the French, or Continental model, while in the east and south, the larger English breakfast predominates.
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