– The Telegraph by Rachel Walker –
Tropicana is encouraging us to start the day off right with a small glass of orange juice. Discover the most appetising morning meals on the planet. It is always breakfast time somewhere in the world…
Breakfast sets the tone for the day ahead. Aside from the feeling of well-being, there is plenty of scientific proof that shows the benefits of a good breakfast. For example, start the day with one 150ml glass of Tropicana orange juice and you’ll have already got one of your five-a-day, while a bowl of Quaker Oats porridge makes for a nutritious breakfast.
There is enormous variety in breakfasts round the world, but what they have in common is a sense of ritual and habit. From spiced chai and lentils to porridge with local honey, the benefit of a good morning routine is something that is acknowledged worldwide. Add a small 150ml glass of Tropicana and you’ve already had one of your five-a-day before leaving home.
The institution of the full English is alive and well, though it is often a weekend affair. A classic fry-up is based on bacon, eggs and toast – but any self-respecting Brit would find room on the plate to accommodate a couple of sausages, mushrooms, tomatoes and baked beans as well as lashings of brown sauce. Toast and cereals are the most popular day-to-day breakfast choice, and regional delicacies range from kippers to kidneys and kedgeree.
France’s cuisine is known for being rich and elaborate, but when it comes breakfast, often less is more. Dry toast with jam (known as tartines) are a popular option, as are butter croissants, which are often served plain, leaving diners to nonchalantly dip a corner in their breakfast espresso. Traditional patisseries such as pain au chocolat or pain aux raisins are usually eaten as a weekend treat.
Vietnamese pho is one of the country’s biggest culinary exports – in Britain the clear bone broth with noodles and fresh herbs is served as a main meal – but in Vietnam, it is a traditional way to start the day. The country’s warm climate makes breakfast a sociable occasion, meaning that bowls of pho are often slurped from street vendor stands.
Traditional Turkish breakfasts consist of several little plates. It is a meal defined by variety, but intense flavour is a common theme: blocks of sharp white cheese, salty olives and shots of strong coffee. Those with a sweet tooth might hunt down some of the country’s famous honey, served with a local delicacy called kaymak, which is similar to thick clotted cream.
The grapefruit diet was invented in America, as was the eat-all-you-can breakfast buffet. The pendulum still swings between green juice and stacks of pancakes garnished with bacon and maple syrup. The concept of brunch evolved in the US, and classics such as cream cheese bagels, blueberry muffins and eggs Benedict remain popular choices nationwide.
In Morocco, breakfast options are often sweet or spiced: typically, dried fruits and nuts, yoghurt with orange blossom water and rose petal jams; or a steaming pan of shakshuka, which roughly translates as “a mixture”. It is a spiced tomato ragu with poached eggs nestled in the sauce – not the kind of dish that comes with knives and forks, but flatbread to scoop up the sauce and wipe the frying pan clean.
The cheeses are strong, the pumpernickel bread is dark and the sliced salamis are studded with peppercorns at a typical German breakfast. While a continental spread is still the traditional option, German exports such as Bircher müesli and pretzels have become popular worldwide, prompting their resurgence on German breakfast tables.
Traditional Japanese breakfasts are hot, savoury and varied. They are often served on trays that accommodate the selection of small dishes: a bowl of white rice, one of steaming hot miso soup, perhaps a teapot containing green or black tea, and usually another little plate for nattō (fermented soya beans), pickled vegetables, tofu or slices of tamagoyaki rolled omelette.
Australian breakfast has come a long way since Vegemite on toast. Coffee culture is deeply engrained in most cities, and a flat white is a popular start to the day, followed by fusion dishes that often combine native and non-native ingredients: lemon myrtle blueberry muffins, macadamia nut granola, buckwheat pancakes or avocado with lime and coriander.
The word for breakfast – café da manhã – literally translates as “morning coffee”, and often Brazilian breakfasts are little more than that. Coffees are small, dark and strong, and are usually accompanied by little more than a selection of fresh native fruits: papaya, mango, guava, pineapple and passion fruit.
In Finland, open sandwiches are often served at breakfast, with substantial, savoury toppings such as gravlax or hard cheeses. A sharp, cultured milk yoghurt called viili, or porridge with cloudberry or lingonberry jam are also popular options, as are traditional Finnish pastries like korvapuusti cinnamon rolls.
Masala chai – tea infused with herbs and spices – is sipped up and down the country, but otherwise Indian breakfasts vary from region to region.
In the south, an idli steamed rice cake or dosa pancake might be served alongside a sambar spiced lentil broth and chutney.
In the north, more robust breads such as paratha or roti are typically offered alongside a drier, spicier vegetable curry with pickles. Lots of regions have particular breakfast specialties, such as the akuri spiced scrambled eggs enjoyed in the Parsi cafés of Mumbai.
Dim sum is such a popular mid-morning snack. People flock to China Towns worldwide to feast on bamboo baskets stacked with steamed bazoi buns, and plates of glutinous rice wrapped in lotus leaves, or egg custard tarts. Steaming bowls of congee rice porridge are another traditional option, as are wonton dumplings simmered in a savoury broth.
Cultured yoghurt or a sour dairy product called filmjölk (often known as “fil”) is a typical start to the day. Swedish cuisine is known for being simple, and a bowl of yoghurt is often served with fresh berries (eg, lingonberries, crowberries, cloudberries), honeys or jams. Smoked or cured fish also make up a typical Swedish breakfast, and are often served in Scandinavian open sandwiches.
Mexican breakfasts are a sure-fire way to bulk up at the start of the day, with heavy dishes such as potato hash, corn chilaquiles or the Tex-Mex breakfast burrito: eggs, cheese and beans in a tortilla wrap. One of Mexico’s best breakfast exports is huevos rancheros (also known as huevos el Diablo, Devil’s eggs), which is a popular dish where eggs are poached in a spicy tomato sauce.
Link to original article:
Lifystyle | Wellbeing | Traditional breakfasts from around the world