Upma, IndiaRoasted semolina (that same thing you might know as couscous) is a great breakfast, combined with vegetables for a hearty start to the day. Imagine a ton of flavor with spices designed to rev your metabolism and wake you up faster than a cup of coffee.
White Corn Porridge, JamaicaAlso sometimes called “pop” or “cog”, cornmeal is lightly sweetened with condensed milk, sugar, nutmeg and cinnamon.
Angu, BrazilNot traditionally served as breakfast, this cooked cornmeal is similar to polenta and is a great side dish. You can make it thick or thin and it is often quite plain, but can be made with broth to add a little more flavor.
Pap, South AfricaThis porridge, made from ground maize, is also popular in other African countries, almost considered to be a staple food. It ends up like a crumbly porridge and can be garnished with stewed seasonal vegetables.
Congee, ChinaThis term is often used to describe rice porridge, but really can be used as a term for any watery gruel (hungry yet?). This comfort food is the first non-milk food given to babies and is usually one part rice, ten parts water to get the consistency right. It can be a neutral background for stronger flavors, or kept bland for those who don’t like bold tastes first thing in the morning.
Muesli, SwitzerlandThe first overnight oats began with this mixture of raw rolled oats, dried fruit, seeds and nuts; a staple in the Swiss diet. Usually it is mixed just with yogurt and apples for an energizing breakfast.
Nasi Lemak, MalaysiaThe national dish of Malaysia has flavors that make it extremely amenable to A.M. Western palates. This fragrant rice dish is cooked in coconut milk with pandan leaves. Served with accompaniments such as peanuts and hot sauce, this is an “eat anytime” kind of dish.
Hafragrautur, IcelandThis is one you are probably familiar with. What, you don’t recognize the name? This is what you and I know as oatmeal. They even do it up with brown sugar and raisins, just like grandma used to.
Kasha, RussiaThis take on Cream of Wheat is made with buckwheat, because Russia happens to be the world’s biggest producer of buckwheat. Garnished with a little sugar and butter, it is a naturally gluten-free way to start your day.
Which organic cereals do you reach for in the morning?
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