Editing Breakfast (section)

====Africa====
{{Main|African cuisine|Arab cuisine}}
Traditionally, the various cuisines of [[Africa]] use a combination of locally available [[fruit]]s, [[cereal grain]]s and [[vegetable]]s, as well as [[milk]] and [[meat]] products. In some parts of the continent, the traditional diet features milk, [[curd]] and [[whey]] products. A type of porridge is most commonly eaten. In the book ''The Bible cyclopædia (et al.)'' published in 1843, it was documented that during this time in the [[Arab world]], [[Bedouin]]s often utilized [[locust]]s mixed with [[butter]] for breakfast, spreading the mixture on unleavened bread.<ref>[[#Goodhugh|Goodhugh]], p. 779</ref>

===== Egypt =====
{{Main|Egyptian cuisine}}
In the book ''The Bible cyclopædia (et al.)'' published in 1843, it was documented that Egyptians were early risers that sometimes had a first meal consisting of coffee along with the smoking of a [[Smoking pipe (tobacco)|pipe]], and did not eat breakfast until noon.<ref name="Bible cyclopædia">[[#Goodhugh|Goodhugh]], p. 843</ref> At this time, it was documented that Egyptian breakfast foods included bread, [[Egyptian cheese|cheese]], [[egg]]s, [[butter]], [[curd]]s, [[clotted cream]] and stewed beans.<ref name="Bible cyclopædia"/> In addition, fava beans are an established national breakfast dish.<ref>Bsisu, May (2005). [https://books.google.com/books?id=3BiX3o1VXfAC&q=breakfast&pg=PA4 ''The Arab Table: Recipes and Culinary Traditions'']. HarperCollins. p. 105. {{ISBN|0060586141}}</ref>