Wonderful worldwide breakfasts
Whether you live in Bangkok, Paris or Peru, breakfast is a very important meal. And whilst cereal is loved all over the world, many countries have their own unique breakfast traditions. We’ve picked a few from around the globe. Now all you have to do is book a round-the-world trip to try them all…
Rice is nice … and the Japanese love it with a soybean puree known as natto.
Gruel, a thin porridge made with cereal and water or milk, is one of the most ancient breakfasts and is still eaten all over the world. The Chinese version is called Congee, a rice gruel topped with pickled tofu, strings of dried meat or egg.
Yum Yum! The Turks know a thing or two about satisfying the morning tummy rumbles. They love their ‘Kaymak’; honey and clotted cream on toasted bread and fried eggs with a delicious spicy sausage called sucuk.
The Italians do breakfast on the go – hot, fast and sugary - “cappuccino e cornetto” is basically just a cup of coffee and a sweet croissant.
Not for the faint-hearted, ‘Fracturas’ is a sugar-rush of a breakfast consisting of buttery, flaky pastries topped with sweetened milk, which has been boiled and reduced to a thick, sticky sauce called Dulce de Leche.
Peruvians love raw fish in the mornings - they tuck into ‘Ceviche’ - raw fish cured in citrus juices, with chillies.
The Bolivian breakfast might sound more like a dinnertime dish - Salteña is a morning meal of stewed meat and vegetables in a thick pastry case with a hot sauce.
Cock-a-doodle-do! There’s nothing like a bit of ‘spotted rooster’ to wake you up in the morning. Made up of black beans, rice, salsa and avocado, this delicious mixture is eaten with a corn tortilla and fried plantain.
Thank you Arvind Grover
Main source for this article: http://blog.hostelbookers.com/travel/best-breakfast
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For the last 15 years we’ve been working to reduce the sodium (which is the major component of salt) in our breakfast cereals across the world, because we are committed to continuously improve the nutritional profile of our cereals. . Achieving consistency in all products, in all countries, takes time - so some may have more sodium than others. Our aim is for all our cereals – globally – to have the same reduced levels of sodium, with a target of less than 135mg per serving in all our children's products.
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