Does toasting the bread change its nutritional value?

The primary dish is usually a pancake-like bread (canjeero, canjeelo). It may also be eaten with a stew or soup (maraq). Lahoh is a pancake-like bread originating in Somalia, Djibouti and Yemen….

The primary dish is usually a pancake-like bread (canjeero, canjeelo). It may also be eaten with a stew or soup (maraq).

Lahoh is a pancake-like bread originating in Somalia, Djibouti and Yemen. It is usually eaten together with honey and ghee or beef jerky (muqmad) and washed down with a cup of tea. During lunch, lahoh is typically consumed with soup or stew. Nigeria has over 250 completely different ethnic teams, with a corresponding number of cuisines. For the Hausa of northern Nigeria, a typical breakfast consists of kosai (muffins produced from ground beans that are then fried) or funkaso (wheat flour soaked for a day then fried and served with sugar).

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Eeja gway (Chinese-type fried breadsticks or youtiao) with Indian tea or espresso is one other favorite. Add fritters corresponding to break up chickpea (pè jan jaw), urad dal (baya jaw) or gourd (bu jaw), boiled egg and fried fish cake (nga hpè jaw). Breakfast (quraac) is a crucial meal for Somalis, who typically begin the day with some style of tea (shaah).

Fried chapati, blistered like nan bya however crispy, with pè byouk and crispy fried onions is a popular various. “100 layers”, is flaky multi-layered fried paratha served with either pè byouk or a sprinkle of sugar.

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Both of these muffins could be served with porridge and sugar generally known as koko. For the south western Yoruba folks (Ilé Yorùbá) one of the common breakfasts is Ògì— a porridge produced from corn, often served with evaporated milk.

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Both are produced from floor bean paste; akara is fried in oil, and moi moi is wrapped in leaves or foil after which steamed. Ògì can also be steamed in leaves to harden it and eaten with akara or moi moi for breakfast. English tea or malta is served as a breakfast drink. Another popular choice in southwest Nigeria is Gari, which is eaten like a cereal. Gari, identified in Brazil as farofa, is made from the foundation of cassava.