Culinary Adventures for Morning Foodies: Exploring International Breakfast Delights

Smile AM

Breakfast tables provide the ideal starting point to explore a country's cuisine, be it an English fry-up or Chamorro pork sausage. Each dish reveals something about its culture.

South Sudanese breakfasters enjoy a breakfast meal of rich millet porridge known as lakh. Cooking the Globe reports that this delectable treat may come topped with either fried peanuts or chopped vegetables for extra crunch and nutrition.


Kazakh cuisine provides an intriguing glimpse into its rich traditions. From vibrant Green Bazaar stalls to hands-on cooking experiences such as traditional yurt and home dining experiences, the delicious flavors of Kazakhstan will entice your senses.

Kazakhstanians have learned to be resourceful through living a nomadic lifestyle for centuries, so you'll likely come across animal-based dishes on their menus. Qazy is a favorite dish featuring rib meat stuffed into horse intestines which have been washed and salted before being salted themselves and stuffed with rib meat. Also popular is Kuurdak which features livers kidneys lungs and hearts in its batter coating for an offal dish experience.

Kazakhstani cuisine includes fish dishes as part of its national cuisine, although they may not be as widely enjoyed as meat-based fare. Common fish dishes include koktal - hot, smoked fish that can be prepared in various ways; and yemek, which combines boiled fish with noodles.

Kazakhstani cuisine has long been heavily influenced by that of Central Asian nations surrounding them, especially when it comes to popular dishes like tandyr nan (a type of Central Asian version of naan bread made in a tandyr or tandoor). Depending on its region it could also be called tandir non, tonur nan, patyr nan or lepyoshka.

Experience Kazakhstan's culinary culture first-hand by dining with a Kazakh family. Be it their yurt or home, their hospitality will guarantee an inviting meal - you may even be asked to take off your shoes and be seated comfortably around a low-cushioned table upon arriving!


Kenya, known for its picturesque landscapes and expansive wildlife reserves, serves as an important commercial hub in East Africa. Its coastal ports allow imports worldwide and serve as entryways into landlocked neighbors' economies. Kenya boasts an active middle class as well as numerous international fast food chains adapting their menus to local tastes and ingredients.

Nyama Choma (grilled beef), is a popular breakfast choice in Kenya and Tanzania; however, breakfast doesn't only consist of this delicacy. Ugali made from corn flour, millet, or sorghum flour is cooked until dough-like in consistency before being topped with various dishes; many families add braised meat, vegetables,, or mashed potatoes to complete this hearty breakfast meal.

Kikuyu tribe members add another tasty culinary masterpiece to Kenyan cuisine through Githeri, an appetizing blend of beans and corn that's cooked before being stir-fried with onions, tomatoes and spices for a satisfying and delicious breakfast dish. Pilau is another staple dish from this African nation; like other regions across the globe, Kenyans also love adding meat to their grain-based meals like this delicious treat!

Kenya, one of the continent's leading exporters of food, is famed for its delicious sweet treats such as Samosa. This triangular pastry filled with meat and vegetables or potatoes features a flaky exterior and is deep-fried at Kenyan restaurants; local flavors may include curry or garlic sauce for dipping. Many Kenyans also opt for serving it alongside kachumbari salad with cucumbers, tomatoes, and onion for maximum satisfaction!


Liechtenstein, one of Europe's smallest nations, boasts an extraordinary culture and cuisine. Sharing many cultural ties with Austria (Week 10) and Switzerland, Liechtenstein's cuisine features heavy dairy influences with cheese and cream products being key players.

Vaduz, Liechtenstein's capital city, should be included on any visit to Liechtenstein. Of special note is its National Museum of History and Art with exhibits related to archaeology, folk art and Liechtenstein's role in World War II.

Princely Treasury, with its stunning array of precious objects - an apple blossom Faberge egg and lunar rocks from Apollo 11 and Apollo 17 missions! - is another top attraction.

Restaurant Torkel in Vaduz provides an inviting setting and extensive menu of traditional Liechtenstein foods, including its popular soup dumpling knodel made with potatoes and meat, or its more extravagant cousin schnitzel, usually deep fried and served with onions; often breadcrumbed or coated in flour before cooking.

Liechtenstein's compact size and well-maintained road network make traveling around easy. Car rental is available, while busses connect major towns and villages. Walking is another great way to see Liechtenstein; streets are narrow and pedestrian-friendly and many of the country's attractions can be reached on foot.


Denmark is a modern nation known for its strong welfare state and egalitarian society. Additionally, Denmark boasts windswept beaches, bicycle-friendly capital city streets, cutting-edge restaurants, and internationally competitive companies and often ranks among the happiest countries according to surveys - its citizens are often known for their friendly demeanor and helpful attitude.

Denmark is well known for their mastery of "hygge." Hygge involves creating an inviting atmosphere among friends and family while taking pleasure in small pleasures and spending quality time together - an ideal concept to try during your travels in Denmark.

Danish breakfasts tend to be lighter than their counterparts in the United States or the United Kingdom, typically including bread and a selection of cold foods (like sandwiches, cheese, ham eggs or pastries) along with tea/coffee and fruit as regular components of their menus. Muesli can often be found as part of this meal while yogurts may also make an appearance. Muesli and yogurts are both widely enjoyed.

As industrialization began to occur, Danish food production changed and more permanent food sources such as rye, potatoes, and salted pork became necessary for sustenance. Danish factory workers first invented Smorrebrod sandwiches as an easy way of packing lunch in 19th-century factories.

An open sandwich is composed of a slice of dark rye bread filled with your choice of meat, fish or salad - garnished with pickles or other vegetables if desired - that has been filled with delicious slices of meat or fish, salad or pickles. Not only is this tasty but it is also very filling!


Egypt is an impressively historic nation. Although political tensions still exist today, most Egyptians remain proud to call their home nation home and eager to share its cuisine with visitors.

Nile River farmland provided fertile land vital to ancient Egyptian food culture. Wheat and barley were widely consumed across all social classes. Egyptians also cultivated vegetables, fruit, and legumes which provided balanced meals containing honey, milk, and cheese products; additionally, legumes served as an important protein source; while the wealthy hunted animals for meat such as beef, mutton, and goat while the poor people relied more on poultry such as turkey, pheasant, herons and pigeons for sustenance.

Egyptian breakfast specialties to consider for breakfast include koshari, which features macaroni, lentils, and rice in a tomato-based sauce with chickpeas or fried onions on top. Ta'amiyya is another delicious option made with fava beans and green herbs that give this breakfast dish its vibrant hue.

Egyptian seafood specialties should not be missed by seafood enthusiasts, including fresh and dried varieties from the Mediterranean Sea, Red Sea, and Lake Nasser. Other regional favorites include lamb kebabs, kofta (spiced ground meat patties grilled on skewers), the love-it-or-hate-it molokhiyya soup, and stuffed pigeon.

Ending any meal, Egyptians enjoy finishing off their meals with dessert. From mahalabiye (milk custard with pine nuts and almonds) or ruz bi laban (rice pudding), to black tea or hibiscus tea - the Egyptians have an avid sweet tooth and indulge in dessert after every meal!


Post a Comment

Post a Comment (0)

Previous Post Next Post