What is the breakfast culture in the Democratic Republic of the Congo?

The breakfast culture of the Democratic Republic of the Congo generally focuses on simple and filling foods. In most of the country, breakfast is a light meal to stave off the hunger period that usually lasts until lunch. However, in more urban areas and wealthier families, a more comprehensive breakfast may be available. A typical DR Congo breakfast begins with "bush tea", a hot drink usually eaten with local bread or corn tortillas (fufu). Fufu is a type of dense bread made from corn or yuca root. You can also consume a type of porridge called "koko" made from corn flour for breakfast. In addition, in some regions, rice or corn porridge (pap) can also be preferred for breakfast. These porridges are usually consumed salty or sweet and different sauces or spices are added to them. Breakfast usually does not include protein foods, but in some regions, boiled eggs or a small amount of meat may also be consumed. While the breakfast culture of the Democratic Republic of the Congo generally focuses on simple and nutritious foods, it may also show regional differences. Especially in cities and wealthier families, more varied and full breakfasts may be preferred.



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