Africa, the world’s second-largest continent, boasts 54 countries with diverse cuisines and traditions, resulting in a versatile selection of recipes. Are you on the lookout for some amazing new breakfast recipes to try? How about some authentic African breakfast food recipes? Here, you’ll find a range of delicious and tried-and-true recipes that are sure to hit the spot every time.
This article explores a variety of African breakfast options, from traditional porridges to savory dishes, offering a glimpse into the continent's rich culinary heritage. From East African doughnuts to plantain fritters, there's something for everyone to enjoy. Let's dive into some amazing African breakfast recipes!
Popular African Breakfast Dishes
Here are some popular breakfast foods to try:
- Fried Potatoes and Eggs
- Puff Puff
- Sweet Fried Plantains
- Tropical Fruit Salad
- Mandazi
- Vitumbua
- Pap
- Plantain Frittata
- African Twisted Doughnuts
- Banana Fritters
- Plantain Pancakes
- Cameroon Banana Cake
- Spaghetti Omelette
- Ginger Drink
- Cameroonian Pancakes
- Plantain Puff Puff
- Savory French Toast
- Pineapple Ginger Juice
- Cameroon Doughnuts
- Plantain Cake
- Cameroonian Fruit Salad
- Beignets Soufflés
- Cameroonian Fish Rolls
- Cameroonian Fish Pie
Let's explore some of these recipes in more detail.
1. Fried Potatoes and Eggs
This breakfast recipe consists of African-style french fries and an omelette. You’ll love this recipe for making an omelet with whole eggs which contains a decent amount of vegetables that’s not overpowering! It is so filling that you could equally make it for dinner. It is one of my favorite breakfasts ever!
Read also: Experience Fad's Fine African Cuisine
2. Puff Puff
Puff Puff is a common West and Central African breakfast food. This West African snack will be your new favorite. After making Puff Puff countless times in the past 10 years, let me teach you how to make the perfect Puff Puff. You can easily make them at home by following the recipe. Fluffy, slightly sweet, great flavor and the perfect breakfast or appetizer.
3. Sweet Fried Plantains
Sweet fried plantains are easily one of the easiest side dishes to fall in love with. It’s the sweetness, the chewy texture and those crispy edges that are hard to resist. Sweet fried plantains are a real treat! Here's how to make the perfect sweet fried plantains.
4. Tropical Fruit Salad
Bright, fresh, springy, summery salad which will transport you to the tropics. Tropical fruit Salad is sweet, fruity, so refreshing with amazing tropical flavors.
5. Mandazi
These are irresistible East African breakfast doughnuts, perfect for pairing with chai tea. East African doughnuts with a slightly crunchy exterior and light fluffy interior. Sweet but not too sweet. Perfect for pairing with tea or coffee.
6. Vitumbua
Made from rice and completely gluten-free, you’ll love in love with the taste and texture of these East African coconut rice pancakes. These East African Coconut Rice Pancakes are so fluffy, flavorful, and perfect with a drizzle of syrup, honey, or can be eaten with a dusting of sugar.
Read also: The Story Behind Cachapas
7. Pap
Fermented foods are great for your gut, and this fermented corn porridge, known as pap, ogi, or akamu, is one to try at least once in a lifetime. It is smooth and creamy like a custard, comfort food at its finest. Here's how to make pap, a corn porridge typically eaten in Cameroon and Nigeria. Instead of using whole corn as is traditionally used, I use corn flour in this recipe and the results are epic. It is authentic, slightly tangy and so comforting. I love having this for breakfast or a quick dinner.
8. Plantain Frittata
A recipe creatively made using a beloved West African ingredient, plantains. Tired of your usual egg casserole? This plantain frittata is the ultimate plantain and egg breakfast recipe. The sweetness of the plantains pairs so well with the savoriness of the eggs and other ingredients.
9. African Twisted Doughnuts
There’s just something about deep fried dough and these homemade twisted doughnuts are hard to resist. These African doughnuts are soft, pillowy, fluffy on the outside with incredible flavor! Perfect for snacking, breakfast or entertaining. And the twists are such fun shapes.
10. Banana Fritters
In less than 30 minutes, you can make these banana fritters, which are a great way to use up overripe bananas. These banana fritters are the perfect way to use up your overripe bananas. They are sweet, but not overly sweet as they do not contain any added sugar. They are soft, fluffy with a rich flavor from the bananas. Enjoy for breakfast, snack time or dessert.
11. Plantain Pancakes
Overripe plantains transform into soft fluffy pancakes. And you can waffle the batter too! Plantain pancakes made with ultra sweet plantains need no added sugar because the sweetness from the plantains is enough! They are slightly sweet, with a hint of cinnamon and amazing plantain flavor.
Read also: Techniques of African Jewellery
12. Cameroon Banana Cake
The banana cake I grew up eating is still one of my favorite baked goods from banana. Not too sweet, so you get to savor all the lovely flavors. This is Cameroon Banana cake as I enjoyed while growing up. It is great for snacking, breakfast, parties or for entertaining guests. It is also a great way to use up overripe bananas.
13. Spaghetti Omelette
Spice up your omelette routine by trying this hearty spaghetti omelette. This spaghetti omelette is the kind of breakfast I dream of having every morning. Loaded with all the nutrients, fresh, filling and insanely delicious! I grew up eating this spaghetti omelette occasionally from cafeterias in Cameroon. It was always such a special treat! And it is even better when made at home because you can customize to add other veggies/proteins you like. Some may refer to this as a spaghetti frittata. It is quite close to a frittata.
14. Ginger Drink
Ginger is good for you and it tastes really delicious too! This Ginger drink is reminiscent of a drink my mom used to make for us in my childhood. Ginger Drink is a great detox and immunity-boosting drink plus it tastes great and it is easy to make!
15. Cameroonian Pancakes
How to make Cameroonian pancakes. These are like crepes by sightly thicker than crepes. They come together in no time! This is the perfect breakfast recipe.
16. Plantain Puff Puff
Puff Puff is a popular African street food that is insanely tasty. This version is made with overripe plantains. It is a great way to use up overripe plantains. I must say here that it is slightly addicting. I had to stop my kids from consuming too much. They didn’t want to stop eating.
17. Savory French Toast
Yes, French toast doesn’t always have to be sweet. My mother’s recipe for Savory French Toast. This Savory French Toast is made without milk. It is a very easy french toast recipe with minimal ingredients yet so tasty!
18. Pineapple Ginger Juice
This Pineapple Ginger Juice is such a refreshing drink, especially during hot summer months. The fruitiness of the pineapple and the spicy gingery taste are such a winning combo. To make things even better, there’s some lemon juice inside. AND the juice is ready in no time.
19. Cameroon Doughnuts
How to make perfect Cameroonian drop doughnuts.
20. Plantain Cake
Yes, you can bake plantains into a cake. Exceptional Plantain Cake made with overripe plantains. This scrumptious plantain dessert will become a regular at your table. Simple enough for breakfast and elegant enough ton serve when receiving guests.
21. Cameroonian Fruit Salad
Fruit salad made with fruits readily found in Cameroon.
22. Beignets Soufflés
A beignet soufflé is similar to a Southern hush puppy but it tastes like a doughnut with crispy edges. You’ll learn how to make them to be just like the ones in African bakeries. I loved buying beignets souffles from bakeries back home in Cameroon. It has a crunchy exterior, the inside tastes like cake. It is good with coffee or tea.
23. Cameroonian Fish Rolls
Like an egg roll but with a savory fish filling that is flavorful and so good! This is the ultimate Camerooniuan fish roll recipe. It is crispy on the outside and fish filling is so flavourful.
24. 25. Akara (Black-Eyed Pea Fritters)
These protein-heavy fritters made out of black-eyed peas are crispy on the outside and fluffy in the middle. Also known as Akara, they are perfect for serving with Pap and make a great replacement for animal protein in a sandwich.
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Shakshuka: A North African and Middle Eastern Delight
On top of that list is the shakshuka recipe from North Africa. Shakshuka is basically whole eggs poached in tomato sauce. Shakshuka is a classic North African and Middle Eastern dish and one that’s eaten for breakfast or any meal of the day. It’s made from simple, healthy ingredients and is vegetarian.
Shakshuka is an easy, healthy meal in Israel and other parts of the Middle East and North Africa. It’s a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. The first time I had shakshuka was years ago on a trip to Egypt with my mom. I remember instantly loving the meal and the simple yet bold flavors and spices. I spent two weeks traveling throughout Israel and Jordan (on the most glorious trip) and was able to enjoy shakshuka many times over.
Tel Aviv is a bustling, vibrant, hip, outdoor cafe-vibe kind of city. I didn’t know what to expect with Tel Aviv, but I can tell you this, it blew me away. There’s gorgeous Mediterranean weather year round in Tel Aviv, but let me tell you, the food scene is definitely something to write home about. I ate. And ate. And ate. Everything is fresh, veggie-heavy, loaded with herbs and layered with flavor. The photo below is one shakshuka I enjoyed in Tel Aviv. How adorable is that single-serving portion served up in a mini sauté pan? Shakshuka with freshly squeezed juice and a side of fruit, yes please!
Ingredients for Shakshuka
- Vegetables: The base of shakshuka is a mix of sauteed onion, bell pepper, and garlic, along with tomatoes (I use a can of whole peeled tomatoes).
- Spices: The simple combination of paprika, cumin, and chili powder imparts incredible flavor. And the aroma instantly takes me back to meandering the spice souks in Cairo and Amman.
- Eggs: The eggs gently poach in the spiced tomato mixture. You can cook them as long as you’d like for your perfect yolk texture.
- Fresh Herbs: A sprinkle of freshly chopped parsley and cilantro not only adds a pop of green, but also adds yet another layer of flavor.
How to Make Shakshuka
It’s really easy to make shakshuka, especially if you use canned tomatoes (though you can always use fresh tomatoes as well - see my tip below).
- Sauté the veggies. Dice an onion and red bell pepper and add that to a sauté pan with a little olive oil over medium heat. Stir the veggies for about 5 minutes, or until the onions become translucent.
- Simmer the eggs on top. Pour in a 28-ounce can of whole peeled tomatoes and use your spatula to break up the tomatoes into smaller pieces. Once this entire mixture is lightly simmering, you can crack your eggs on top. Use your spatula to make little holes for the eggs, then crack an egg into each hole. I use six eggs, though depending on the size of your pan you may use more or less.
- Garnish with fresh herbs. Before serving, season the eggs with salt and a generous amount of freshly chopped parsley and cilantro.
It’s quite common to serve pita or some type of bread with shakshuka. You can dip it in the sauce to soak it all up! I was fortunate in Tel Aviv to find several restaurants that served gluten-free pita, much to my delight!
Serving Suggestions
- For breakfast: Make my falafel or falafel flatbread for a delicious bread alternative. I’ve been known to break the falafel in half and then dip them in my serving. Can’t let any of that sauce go to waste! A side a fresh fruit is always a great idea as well.
- For lunch or any time of day: Serve up a tasty mezze platter with sides of hummus, baba ganoush or white bean dip.
Tips and Variations
- Is shakshuka spicy? Shakshuka spices may vary, but you’ll commonly find paprika, cumin and chili powder, along with fresh garlic. I’d consider it flavorful spicy, not hot spicy. Though you can always add cayenne pepper if you’d like to heat it up.
- How do I prevent runny egg whites? The eggs should cook fully after simmering for 5 to 8 minutes in the pan. But if you’d like to speed up the process, go ahead and add a lid. They’ll cook in about half the time.
- Can I swap in fresh tomatoes for the canned tomatoes? Yes, you sure can. I’m using whole peeled tomatoes which break down easily into a soft texture (as there’s no skin). But you can use diced fresh tomatoes as well. If using fresh, you’ll need about 10 to 12 tomatoes.
Today, you can find many variations of shakshuka, like my Green Shakshuka with Brussels Sprouts and Spinach and Orange Shakshuka with Butternut Squash. You can also add feta or goat cheese and adapt it to your taste.
A Glimpse into Everyday African Breakfast Traditions
Since relaunching I have been working frantically to get my blog back up to a healthy readership again. In fact, I re-launched from scratch and finally started getting Google hits again from 3 July 2020. I posted one question on Reddit then went to bed. I woke up to a flood of new followers and subscribers, plus a spike in blog activity. My post had been upvoted 2800 times overnight. Currently, it has 3.7k upvotes. I was encouraged to start a subReddit, which I did about 20 days ago, but as soon as I shared it, I gained nearly 400 members.
Since then, I have received a few questions about African breakfast from my original Reddit Cooking post so I am posting a few answers here. They range from old school traditional, to modern conveniences and those left by outside influences.
- Porridge: This is an almost universal breakfast across the continent and it has been recorded by visitors as far back as the Middle ages. Since the introduction of corn, we can find corn versions in Nigeria (pap, smooth like custard) or in Ghana (koko, a little course and filled with warming spices like cloves and ginger). In East Africa is it called uji, Southern Africa like Botswana it is called ting. I believe this is one of the oldest African foods we can still find today. In Southern Africa you could have a slice of bread with it. In West Africa, definitely, some fried savoury bean balls called akara, or sweeter beignets called puff puff.
- Cornmeal Porridge: My kids are half Zimbabwean, and growing up in Botswana, Southern Africa, means that I was accustomed to having cornmeal porridge for breakfast. Sugar and a topping of milk is pretty standard to add. A dollop of butter made it particularly delicious. But the Zimbabwean way to have it tops the charts; they add peanut butter.
- Cereals: I remember Kellogs frosties as a kid growing up in Botswana. What are my kids eating? They eat a lot of Cheerios, CocoPops and Golden Morn, a corn-based cereal.
- Bread: I feel very proud every time my kids eat toast and scrambled eggs. Bread has become very important. Even the poorest of the poor can afford a loaf. In Botswana where I grew up, standard sliced salted bread was everywhere.
- Heavy Meals: This is to eat what you would consider lunch for breakfast. So you get a lot of men eating heavy meals ahead of a long day at work. Meals like banku and pepper with fish. I see a lot of bread and beans being eaten here in Lagos, Nigeria. What is very popular, and has been taken up in restaurant culture here is yam and egg sauce. The Nigerian version looks like scrambled eggs with a bit of onion, tomato, and scotch bonnet chili. The Ghanaian version has more of the tomato sauce. I have even seen sugar being added to the yam as it boils which I found quite interesting.
There is so much more I could add here and no doubt in a couple of years I will have more to say and amendments to make. I hope you enjoyed a little bit about everyday life and tradition in this post.
