Breakfast Around The World: South America Edition

Breakfast Around The World: South America Edition
Breakfast around the world, how South America eats , Photo Credit: Shutterstock

Right from Brazil to Paraguay, here's how South Americans like their breakfast platter

Simrran Gill
August 07 , 2019
11 Min Read

While some consider breakfast the most important meal of the day, others prefer to have a lighter version and some others do not weigh any meal over the other. Some feast heavily on the breakfast menu while others tend to skip it considering it to be not so important.
In the 4th part of the series, let’s look at how South American countries like their breakfast:

BRAZIL (Pão francês and Coffee)

 
 
 
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Like a few other countries, Brazilians are not big on breakfast. They tend to indulge in a heavier meal during lunch. Café da Manhã, whose literal translation is morning coffee, is what breakfast is called in Portuguese. Brazilians like their pão francês (french bread) with tossed with butter. Sometimes this bread is also served with ham or cheese. Along with this, papaya is what makes it to the table very often along with other tropical fruits.
Coffee is a must along with breakfast. Whether without milk, or a dash of milk, or half milk-half coffee, one thing that stays constant is the copious amount of sugar.

 VENEZUELA (Arepas)

 
 
 
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All food in Venezuela favours corn as an ingredient. The most traditional food on the breakfast list is arepas. It looks similar to cake and bread together and is made in corn or maize dough and baked.  For the stuffing one can choose from cheese, beef, fish or chicken. Arepas can also be had with a side of beef or beans or avocados. People also prefer a serving of fresh fruit juice on the side.

PARAGUAY (Tereré Rupa)

 
 
 
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The breakfast here is called tereré rupa, essentially eaten for breakfast or mid-morning. Tereré, a favourite during summers, is made out of a mixture of herbs by adding cold water to it. Along with that there is chipá, a sort of bread kneaded with cassava or mandioca. It can also be made with fresh corn and cheese or milk or cornflour and peanuts.Another staple is mbejú. It is a starchy cake made with cheese and pork and is then fried. The literal meaning of mbejú is cake and It is also made from mandioca flour.

COLOMBIA (Calentado and Changua)

 
 
 
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Calentado is a very common breakfast serve in Colombia. Generally rice and beans are served for dinner and the extra is used for breakfast the next morning. The left over rice and beans are then reheated and served with eggs and arepas the next morning. Changua is comforting egg soup that is relished by all. The soup is made with eggs, milk and corn flour and has a very creamy texture to it. Within the milky texture of the soup crunchy bread is also present.

TRINIDAD AND TOBAGO (Doubles and Corn Soup)

 
 
 
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Doubles are the best and easiest option available. A pure discovery, doubles is dough stuffed with spicy chickpeas and then fried. They are dressed with spicy and sweet sauces and a local hot pepper sauce. The bread used for the dough is bara bread. Corn soup is the staple after a long night of partying. It is a soup based with fresh corn and dumplings.   


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