Collection
Dairy-Free Breakfasts from Around the World
A world of breakfasts that are naturally dairy-free: 122 authentic dishes, each from a real region with its cultural story and dietary swaps built in. Toggle dairy-free on any other recipe and it rewrites itself to match.
122 recipes
Shakshuka bel HarissaTunis, Tunisia · easy · 35 minEggs poached directly in a fiery, harissa-laced pepper and tomato sauce, eaten from the pan with bread.
Ugandan RolexKampala, Uganda · easy · 40 minA fresh chapati rolled around a vegetable omelette, Kampala’s street breakfast, "rolled eggs" said fast.
Ful MedamesAlexandria, Egypt · easy · 35 minSlow-cooked fava beans mashed with cumin, lemon, and olive oil, the breakfast that has powered Egypt for millennia.
LablabiTunis, Tunisia · easy · 35 minChickpeas in garlicky cumin broth ladled over torn bread, hit with harissa, lemon, and a soft egg, Tunisia’s working breakfast.
Akara and OgiLagos, Nigeria · medium · 45 minFluffy black-eyed pea fritters with ogi, a smooth fermented corn pap, a classic Nigerian breakfast pair.
Hausa Koko and KooseAshanti, Ghana · medium · 45 minA spiced fermented millet porridge with koose, crisp black-eyed pea fritters, Ghana's classic Ghanaian breakfast.
UjiNairobi, Kenya · easy · 25 minA smooth, slightly sour fermented millet-and-sorghum porridge, sipped warm to start the day.
MaandaziZanzibar, Tanzania · easy · 40 minLightly sweet East African fried dough triangles scented with cardamom and coconut.
Bouillie d'ArachideAbidjan (Lagunes), Côte d’Ivoire · easy · 30 minA creamy Ivorian peanut-and-millet breakfast porridge sweetened and scented with nutmeg.
BadjiasMaputo, Mozambique · easy · 30 minCrisp Mozambican chickpea-flour fritters flecked with onion and served with fiery piri-piri.
Puff-Puff and BeansLittoral (Douala), Cameroon · medium · 55 minSweet fried dough balls served with a savory stewed bean pot, a filling Cameroonian breakfast.
BotaHarare, Zimbabwe · easy · 25 minA soft, thin maize-meal breakfast porridge enriched with peanut butter and a little sugar.
Mofo GasyAnalamanga (Antananarivo), Madagascar · medium · 35 minSlightly sweet fermented rice-flour cakes griddled in round moulds, "Malagasy bread" for breakfast.
Pão de MilhoLuanda, Angola · medium · 60 minAngolan corn bread: a moist, golden cornmeal loaf, faintly sweet and rich with coconut, sliced for breakfast with butter and coffee.
Farata with Butter Bean CurryPort Louis, Mauritius · medium · 55 minFlaky griddled flatbread (farata) served with a light butter-bean curry, a popular Mauritian breakfast.
MikateKinshasa, DR Congo · easy · 40 minSweet Congolese fried dough balls, golden, pillowy, and dusted with sugar, for breakfast with tea.
SfinzTripoli, Libya · medium · 40 minStretchy, lacy fried dough eaten warm with honey or date syrup, a Libyan weekend breakfast.
GurasaKhartoum, Sudan · easy · 35 minA thick, soft Sudanese griddle pancake eaten with a stew or with sugar and ghee for breakfast.
MaasaBamako, Mali · medium · 40 minMalian pancake-doughnuts: lightly fermented rice-and-millet batter fried into golden puffs and dusted with sugar, sold hot from roadside pans.
VitumbuwaLusaka, Zambia · easy · 35 minLightly sweet Zambian rice-flour fritters, crisp outside and fluffy within, for breakfast with tea.
AbloCotonou, Benin · medium · 45 minSoft, slightly sweet steamed rice-and-corn cakes eaten plain or with a spicy sauce for breakfast.
AyimolouLomé, Togo · easy · 60 minA one-pot of rice and beans cooked together and served with a spicy pepper sauce, Togo's breakfast.
Sierra Leonean Fry FryFreetown, Sierra Leone · easy · 40 minA plate of assorted fried things with a peppery gravy to dip them in, the Freetown street breakfast.
Mkatra FoutraMoroni, Comoros · medium · 40 minSoft coconut-scented griddle breads from the Comoros, torn and eaten with tea or curry.
Bouillie de BananeLibreville, Gabon · easy · 30 minA smooth Gabonese plantain porridge, gently sweet and spiced, to start a rainforest morning.
MassaOuagadougou, Burkina Faso · medium · 35 minLittle fermented millet fritters, crisp and tangy, sold hot with a spicy or sweet topping in Burkina Faso.
Ibitoke n'IbiharageBujumbura, Burundi · easy · 55 minBurundi's beans and plantains: red beans and green cooking bananas simmered together with onion and warm spice into a filling plate.
BeignetsBangui, Central African Republic · easy · 40 minCentral African breakfast doughnuts: puffy, golden yeasted fritters fried fresh at dawn and dusted with sugar, eaten with sweet coffee.
Beignets CongolaisBrazzaville, Republic of the Congo · medium · 105 minPuffy, faintly sweet fried dough balls sold hot on Brazzaville street corners and eaten with sweet coffee at daybreak.
Plátano Frito con HuevoMalabo, Equatorial Guinea · easy · 17 minSweet ripe plantains fried till caramelized and topped with a fried egg, Spanish and African breakfast worlds on one plate.
TapalapaBanjul, The Gambia · medium · 50 minThe Gambia's daily bread: a crusty, dense baton of mixed millet, maize, and wheat flours, baked in a clay oven and torn open for breakfast.
LafidiConakry, Guinea · easy · 40 minA Guinean morning plate: okra and garden-egg eggplant mashed with chili and fermented locust bean, spooned over rice with a slick of red palm oil.
FidjósBissau, Guinea-Bissau · easy · 30 minBissau breakfast fritters: a mashed-banana and flour batter fried into small golden puffs, sold in paper cones on the morning streets.
MakoenyaMaseru, Lesotho · easy · 40 minGolden Basotho fat cakes: crisp-edged deep-fried dough balls, soft and lightly sweet inside, sold hot from street stands for breakfast.
Liberian Rice BreadMonrovia, Liberia · medium · 60 minA moist, tender quick bread of rice flour and mashed ripe banana, spiced and baked into a golden loaf for breakfast or tea.
ZitumbuwaLilongwe, Malawi · easy · 25 minMalawian banana fritters: very ripe bananas bound with a little cornmeal and deep-fried into sweet, golden, craggy morsels.
OshikwiilaWindhoek, Namibia · easy · 30 minNamibian mahangu pancakes: golden, slightly crisp pearl-millet flatcakes griddled fresh, the fuel that carries Owambo schoolchildren through the morning.
Fruta-Pão FritaSão Tomé, São Tomé and Príncipe · easy · 25 minGolden fried breadfruit, crisp outside and fluffy within, eaten with strong island coffee on São Tomé mornings.
Ladob BanannVictoria, Seychelles · easy · 30 minRipe plantains simmered soft in sweet, vanilla-and-nutmeg coconut milk, a Creole breakfast or dessert from the Seychelles.
ComboJuba, South Sudan · easy · 40 minSouth Sudanese greens in peanut sauce: leafy greens simmered with tomato and groundnut paste into a rich, creamy relish, eaten with rice.
MotohoMaseru, Lesotho · easy · 45 minLesotho's fermented sorghum porridge, soured overnight with a tomoso starter and eaten warm by the bowl or thinned into a tangy drink.
IncwancwaMbabane, Eswatini · easy · 30 minEswatini's sour fermented maize porridge, tangy from a day or two of natural souring and eaten spoonable or thinned to a drink.
IgikomaKigali, Rwanda · easy · 20 minRwanda's morning porridge of sorghum, maize, and soya flour, whisked smooth and drunk warm and sweet from a mug.
Igikoma cy'UburoBujumbura, Burundi · easy · 20 minBurundi's warming finger-millet porridge, whisked thin and smooth, sweetened, and often enriched with a spoon of roasted groundnut flour.
Bouillie de ManiocBangui, Central African Republic · easy · 20 minA silky Central African cassava porridge, whisked from the national staple flour and sweetened, often enriched with a spoon of peanut paste.
MoniBamako, Mali · easy · 40 minMali's millet porridge of tiny hand-rolled flour pearls simmered in tamarind-soured water and sweetened, eaten at breakfast and Ramadan.
KatogoKampala, Uganda · easy · 55 minGreen cooking bananas simmered in one pot with beans, tomato and onion, the everyday Ugandan breakfast.
SabayadDjibouti City, Djibouti · easy · 40 minA folded, pan-fried flatbread with a crisp exterior and warm flaky layers, the Djiboutian answer to a flat croissant.
Mahjouba (Mhadjeb Stuffed Semolina Flatbread)Algiers, Algeria · medium · 65 minThin, hand-stretched semolina flatbreads folded around a jammy tomato, onion and harissa filling and griddled crisp.
Nhopi (Pumpkin and Peanut Porridge)Harare, Zimbabwe · easy · 50 minMashed pumpkin cooked into mealie-meal and enriched with peanut butter, a lightly sweet Shona comfort porridge.
Sahan Ful (Sudanese Fava Beans)Khartoum, Sudan · easy · 30 minSlow-cooked fava beans crushed with cumin and lifted with tomato, onion and olive oil, the Sudanese breakfast of beans and bread.
Ata (Beninese Black-Eyed Pea Fritters)Cotonou, Benin · medium · 50 minSkinned black-eyed peas whipped into an airy batter with onion and chili, then fried into crisp, fluffy golden fritters.
Omelete à Moda da TerraSão Tomé, São Tomé and Príncipe · easy · 25 minA simple island omelette of eggs beaten with local greens and onion, fried in palm oil and served with fried banana.
Phở Gà (Hanoi Chicken Pho)Hanoi (Red River Delta), Vietnam · medium · 80 minA clear, star-anise-scented chicken broth over rice noodles, finished with herbs and lime at the table.
Kerala Ishtu (Coconut Vegetable Stew)Kerala, India · easy · 40 minA gentle, fragrant stew of potatoes and vegetables in coconut milk with ginger, green chili, and curry leaves.
MohingaYangon, Myanmar · medium · 65 minMyanmar’s national breakfast: rice noodles in a lemongrass-catfish broth thickened with toasted chickpea flour.
Khaman DhoklaGujarat, India · easy · 35 minCloud-light steamed chickpea-flour cakes, tempered with mustard seeds and curry leaves, Gujarat’s teatime signature.
Mas HuniMalé, Maldives · easy · 25 minShredded smoked tuna tossed with grated coconut, onion, chili, and lime, the Maldivian breakfast, with roshi flatbread.
Tamago Kake GohanOsaka (Kansai), Japan · easy · 4 minHot rice topped with a raw egg and a splash of soy, Japan's fastest, most comforting breakfast.
JokBangkok (Central), Thailand · easy · 55 minA silky Thai rice congee topped with ginger, scallion, and a soft egg, the classic Bangkok breakfast.
Youtiao and Soy MilkSichuan, China · medium · 35 minCrisp, airy fried dough sticks dunked into a bowl of warm fresh soy milk, a classic Chinese breakfast.
Hobak-jukSeoul (Gyeonggi), South Korea · easy · 45 minA silky, naturally sweet Korean pumpkin porridge thickened with glutinous rice.
Manakish Za'atarBeirut, Lebanon · medium · 40 minFlatbread baked with a fragrant za'atar-and-olive-oil topping, the Levantine morning staple.
Menemenİzmir (Aegean), Turkey · easy · 30 minSoft eggs scrambled into a simmered base of tomato, green pepper, and pul biber.
Bubur SumsumYogyakarta (Java), Indonesia · easy · 30 minA soft rice-flour and coconut porridge pooled with dark palm-sugar syrup.
ChamporadoCentral Luzon, Philippines · easy · 35 minA sweet Filipino chocolate rice porridge, traditionally eaten with salty dried fish on the side.
Hoppers (Appa)Southern Province, Sri Lanka · medium · 45 minBowl-shaped fermented rice-and-coconut pancakes, lacy at the edges and soft in the middle.
Bai Sach ChroukSiem Reap, Cambodia · easy · 40 minThinly sliced grilled coconut-marinated pork over broken rice, with pickles and a clear broth.
AdasiTehran, Iran · easy · 60 minA warming Persian lentil breakfast stew spiced with turmeric, cumin, and cinnamon.
Ruti with Aloo BhajiDhaka, Bangladesh · easy · 45 minSoft whole-wheat flatbread with a lightly spiced potato-and-onion curry, the everyday Dhaka breakfast.
Nasi LemakPenang, Malaysia · medium · 55 minFragrant coconut rice with spicy sambal, fried anchovies, peanuts, cucumber, and egg, Malaysia's national breakfast.
Dan BingTaipei, Taiwan · easy · 30 minA soft, chewy egg crepe rolled up and sliced, Taiwan's favorite hot breakfast off the griddle.
Khao Piak SenLuang Prabang, Laos · medium · 70 minA comforting Lao chicken noodle soup with soft, chewy hand-cut rice-tapioca noodles.
KhaginaKabul, Afghanistan · easy · 25 minAfghan eggs cooked into a soft, spiced tomato base, a quick, warming Kabul breakfast.
BalilaDamascus, Syria · easy · 15 minWarm chickpeas dressed with cumin, lemon, garlic, and olive oil, a simple Damascene breakfast.
Khur-leThimphu, Bhutan · easy · 30 minRustic buckwheat pancakes from the Bhutanese highlands, eaten with chili-cheese ezay.
Zhingyalov HatsYerevan, Armenia · medium · 50 minThin flatbread stuffed with a dozen or more chopped herbs and greens, griddled until blistered.
MalawachTel Aviv, Israel · medium · 45 minA flaky, buttery Yemenite-Israeli pan-fried flatbread served with grated tomato and zhug.
QutabBaku, Azerbaijan · medium · 45 minThin, half-moon griddle breads stuffed with greens and herbs, folded and cooked until charred.
KattamaBishkek, Kyrgyzstan · medium · 45 minA flaky, spiral pan-fried bread layered with onion, torn and eaten with tea or broth.
KatilapamBandar Seri Begawan, Brunei · easy · 40 minSoft steamed rice-flour cakes lightly spiced and faintly sweet, a Bruneian teatime and breakfast bite.
ChebabManama, Bahrain · easy · 30 minSaffron-and-cardamom pancakes tinted gold, served with cheese or date syrup, a Gulf breakfast.
KhanfarooshDoha, Qatar · medium · 40 minLittle saffron-and-cardamom cakes, crisp outside and soft within, fried and dusted with sugar.
ChorekAshgabat, Turkmenistan · medium · 45 minRound tamdyr-baked bread with a crisp crust and soft crumb, torn warm with tea and butter.
Jagung BoseDili, Timor-Leste · easy · 90 minThe Timorese corn staple: dried corn and red beans slow-cooked until creamy in coconut milk, humble everyday nourishment.
OnbanPyongyang, North Korea · medium · 65 minA Pyongyang bowl of warm rice in chicken broth topped with shredded chicken and a mung-bean pancake.
Galayet Bandora (Fried Tomatoes)Amman, Jordan · easy · 50 minA simple Jordanian skillet of ripe tomatoes simmered down in plenty of olive oil with sliced garlic and green chilli until jammy, scooped up with warm pita.
Bruneian Nasi LemakBandar Seri Begawan, Brunei · medium · 65 minBrunei coconut rice plate: fragrant santan rice with a caramelised sambal, crisp anchovies, peanuts, egg and cucumber.
Pa amb TomàquetAndorra la Vella, Andorra · easy · 8 minRustic bread rubbed with ripe tomato and garlic, drizzled with olive oil and salt.
SoccaMonaco, Monaco · easy · 22 minA thin, crisp-edged chickpea-flour pancake baked hot and eaten in torn pieces with black pepper.
DoublesPort of Spain, Trinidad & Tobago · medium · 70 minTwo soft turmeric flatbreads folded around curried chickpeas, tamarind, and pepper sauce, Trinidad’s street-corner breakfast.
Gallo PintoManagua, Nicaragua · easy · 30 minDay-old rice fried with red beans until speckled like a painted rooster, Nicaragua’s twice-daily heartbeat.
Green Fig and SaltfishCastries, Saint Lucia · easy · 50 minSaint Lucia's national breakfast: boiled green bananas tossed with sautéed salted cod, peppers, and herbs.
Pan con ChicharrónLima, Peru · medium · 60 minCrisp fried pork and sweet camote layered in a soft roll with tangy salsa criolla, the definitive Lima weekend breakfast sandwich.
Cuscuz NordestinoBahia, Brazil · easy · 30 minA fluffy steamed cornmeal cake from Brazil's northeast, moistened and finished with butter or coconut, naturally gluten-free morning fuel.
Tortas FritasMendoza, Argentina · easy · 35 minSimple fried dough discs, crisp-edged and dusted with sugar, that Argentines make on rainy mornings to eat with mate.
SopaipillasCentral Valley, Chile · medium · 40 minGolden pumpkin-dough fritters, soft and faintly sweet, fried up on cold Chilean mornings and eaten with pebre or chancaca syrup.
Arepas con PericoCaracas, Venezuela · easy · 35 minGriddled corn arepas split and filled with perico, soft scrambled eggs cooked down with tomato, onion, and pepper.
Sada Roti with Tomato ChokaDemerara (Georgetown), Guyana · medium · 40 minSoft griddled flatbread torn and dipped into smoky fire-roasted tomato choka sharpened with garlic and onion, a vegan Guyanese classic.
BaraParamaribo, Suriname · medium · 50 minLittle savory fried rings of ground urdi and flour, green with chopped tajer leaf and heavy with masala, eaten hot with chutney or sambal.
Ackee and SaltfishKingston (Surrey), Jamaica · medium · 35 minJamaica's national dish for breakfast: silky ackee sautéed with flaked salt cod, peppers, onion, and Scotch bonnet, eaten with fried dumplings.
Espageti AyisyenOuest (Port-au-Prince), Haiti · easy · 30 minHaiti's famous breakfast spaghetti tossed with smoky herring, onions, peppers, and a hit of epis and ketchup, savory morning comfort.
Bajan Saltfish CakesBridgetown, Barbados · easy · 30 minCrisp, fluffy fritters of salt cod, flour, and herbs fried golden and eaten hot with pepper sauce, a Bajan breakfast and street favorite.
Fry JacksBelize City, Belize · easy · 35 minPuffy, crisp triangles of fried dough eaten with refried beans, eggs, or jam, the golden centerpiece of a Belizean breakfast.
Stewed Saltfish with DumplingsBasseterre, Saint Kitts and Nevis · medium · 50 minSalt cod stewed down with tomato, onion, and pepper, served with boiled dumplings and ground provisions, the national breakfast of St. Kitts.
Fried Bakes with ZabocaRoseau, Dominica · easy · 35 minGolden fried bakes split and filled with seasoned mashed avocado (zaboca), a simple, satisfying vegan breakfast from the Nature Isle.
Fried Bakes and SaltfishKingstown, Saint Vincent and the Grenadines · medium · 40 minSautéed salt cod with onion, tomato, and pepper tucked into hot fried bakes, the everyday breakfast of St. Vincent and the Grenadines.
BabakauViti Levu, Fiji · medium · 105 minPuffy, faintly sweet Fijian fried bread, crisp outside and pillowy within, torn and dunked in sweet milky tea for breakfast.
Koko AlaisaUpolu, Samoa · easy · 35 minSamoan cocoa rice: short-grain rice simmered with rich local cocoa, coconut, and sugar into a warm, chocolatey porridge.
Roasted Kaukau with CoconutHighlands, Papua New Guinea · easy · 40 minKaukau (sweet potato) roasted in the embers and eaten with fresh grated coconut, an everyday Papua New Guinean breakfast.
Keke IsiteTongatapu, Tonga · medium · 105 minTongan fried "yeast cakes", crisp-shelled, fluffy doughnuts eaten warm with tea, a Saturday-morning island tradition.
Cook Islands PokeRarotonga, Cook Islands · easy · 55 minCooked ripe banana bound with arrowroot and baked until translucent, drowned in thick coconut cream, eaten at breakfast, at teatime, or alongside the main meal.
Taro with Coconut SyrupNgerulmud, Palau · easy · 40 minSteamed taro drizzled with a warm caramel-like coconut syrup, a gently sweet Palauan breakfast built on the islands' staple root.
Kiribati Coconut RiceTarawa, Kiribati · easy · 30 minRice simmered in fresh coconut milk and sweetened with coconut toddy, a soft, fragrant breakfast from the atolls of Kiribati.
Marshallese Banana PancakesMajuro, Marshall Islands · easy · 25 minThick, sweet banana pancakes flecked with coconut, griddled golden, a modern Marshall Islands breakfast favorite.
Grilled Reef Fish with RicePalikir, Micronesia · easy · 30 minWhole reef fish grilled over coconut husks with lime and served over hot rice, a savory, protein-rich Micronesian morning plate.
Banana in Coconut CreamYaren, Nauru · easy · 15 minRipe bananas warmed in sweet coconut cream with a hint of lime, a soft, quick Nauruan breakfast from the Pacific's smallest republic.
Boiled Kumara with Fresh CoconutHoniara, Solomon Islands · easy · 25 minTender boiled kumara (sweet potato) tossed with fresh grated coconut and a little salt, an honest, everyday Solomon Islands breakfast.
FekeiFunafuti, Tuvalu · medium · 45 minA sweet Tuvaluan pudding of grated pulaka or banana cooked with coconut cream into a sticky, caramel-rich cake.
Nalot (Pounded Breadfruit with Coconut Cream)Efate (Port Vila), Vanuatu · easy · 65 minRoasted breadfruit pounded to a smooth, heavy paste and served with a well of hot coconut cream poured into the middle.
Rēwena Parāoa (Māori Potato Bread)Waikato, New Zealand · advanced · 80 minA traditional Māori sourdough raised with a fermented potato starter, baked into a soft, faintly sour loaf.
Chukuchuk (Coconut Rice Balls)Majuro, Marshall Islands · easy · 35 minWarm sticky rice rolled by hand into balls and coated in freshly grated coconut, a Marshallese staple served with fish.
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