Like wheat? These African street breakfasts are perfect for you
What's the story
Wheat-based breakfasts are a staple in many African cities, providing a nutritious and filling start to the day. These dishes are not just affordable but also rich in cultural significance, often prepared with locally sourced ingredients. From porridge to flatbreads, each city has its own unique take on these morning meals. Exploring these wheat-based breakfasts can give you an insight into the diverse culinary traditions across Africa.
Nairobi
Nairobi's uji delight
In Nairobi, uji is a popular breakfast choice. This porridge is made from fermented wheat flour mixed with water and cooked until it thickens. Often served with sugar or honey, uji is both nutritious and energizing. It reflects the Kenyan love for simple yet hearty meals that sustain the body through busy mornings.
Accra
Accra's kelewele twist
Accra offers a unique twist on wheat-based breakfasts with kelewele, spicy fried plantains served alongside waakye. While waakye is typically made from rice and beans, it can also include wheat grains for added texture. The combination of sweet plantains and savory waakye makes for an exciting start to any day.
Lagos
Lagos' moi moi fusion
In Lagos, moi moi is a beloved breakfast option that can be made with ground wheat instead of beans or lentils. This steamed, cake-like dish is spiced with peppers and onions, making it flavorful and satisfying. The use of wheat adds versatility to traditional recipes while keeping them deliciously familiar.
Dakar
Dakar's couscous morning meal
Dakar's breakfast scene features couscous as a key ingredient in morning meals. Often paired with vegetables or fruits like mangoes or bananas, couscous provides a light yet filling option for those looking for something different than porridge or flatbreads. Its versatility allows it to be enjoyed sweet or savory depending on personal preference.
Addis Ababa
Addis Ababa's injera innovation
In Addis Ababa, injera—a sourdough flatbread made from teff flour—is sometimes mixed with wheat flour for texture variation. This innovation maintains injera's signature tangy taste while adding depth to the texture profile. It can be paired with various stews, making it an ideal choice for breakfast lovers seeking variety without compromising tradition.