Saturday, April 25, 2015

What Does The World Eat For Breakfast?

                  
                           
Miso (みそ or 味噌) is a traditional Japanese seasoning  produced by fermenting soybeans with salt and the fungus Aspergillus oryzae, known in Japanese as kōji (), and sometimes  rice, barley, or other ingredients. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru (味噌汁), a Japanese culinary staple. 
Chutney is a family of condiments associated with South Asian cuisine made from a highly variable mixture of spices, vegetables, or fruit.
Congee is a type of rice porridge or gruel popular in many Asian countries. When eaten as plain rice congee, it is most often served with side dishes. When additional ingredients, such as meat, fish, and flavorings, are added while preparing the congee, it is most often served as a meal on its own, especially for the ill.
Dosa is a fermented crepe made from rice batter and black lentils.
Ful medames (Arabic: فول مدمس) is an Egyptian dish of cooked fava beans served with vegetable oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice and chili pepper. 
Naannan or khamiri is a leavened, oven-baked flatbread found in the cuisines of West, Central and South Asia. 
Pho is a Vietnamese noodle soup consisting of broth, linguine-shaped rice noodles called bánh phở, a few herbs, and meat. It is primarily served with either beef or chicken. Pho is a popular street food in Vietnam and the specialty of a number of restaurant chains around the world. 
Pita or pitta is a soft, slightly leavened flatbread baked from wheat flour. 
Pork bun: Cha siu bao or Char siu bao is a Cantonese barbecue-pork-filled bun (baozi). The buns are filled with barbecue-flavored cha siu pork. They are served as a type of dim sum during yum cha and are   sometimes sold in Chinese bakeries.
Sambar is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines adapted in each to its taste and environment.
Uji is an East African dish eaten for breakfast. It is a thin porridge made from a combination of millet, corn, and/or sorghum flours. 
Millet flour is made from the grain millet. Millet flour is gluten free. It has a sweet taste and lacks the bitter aftertaste often associated with sorghum flour. Millet flour produces a lighter, crunchy crust in breads.
Sorghum flour is also gluten free. It originates from Africa. Unlike most grains, sorghum is eaten with the hull on thus retaining a lot of its nutrition. Sorghum is high in protein, iron, and fiber.
Corn meal or flour is also gluten free. Corn meal is fine flour that has been ground from dried kernels of corn.
Vegemite is a dark brown Australian food paste made from leftover brewer’s yeast extract with various vegetable and spice additives developed by Cyril P. Callister in Melbourne, Victoria, in 1922.
  
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