Breakfast fried bread. Originating in the British isles during the Victorian era, the full breakfast is among the most internationally recognised British dishes. Another traditional British breakfast consists of porridge, although now associated with Scotland, it has been consumed across Britain as a staple food since at least the Middle Ages. The breakfast cereal Scott's Porage Oats was produced in Glasgow in 1880. Before the arrival of American-style breakfast cereals in the early 20th century, dried bread soaked in hot milk or tea and porridge (boiled oats) was the common daily breakfast, while leftover vegetables (often, cabbage) and potatoes not eaten
Breakfast "Moi moi". Both are made from ground bean paste; akara is fried in oil, and moi moi is wrapped in leaves or foil and then steamed. Ògì can also be steamed in leaves to harden it and eaten with akara or moi moi for breakfast. English tea or is served as a breakfast drink. Another popular option in southwest Nigeria is "Gari", which is eaten like a cereal. "Gari", known in Brazil as "farofa", is made from the root of "cassava". For breakfast, it is soaked in water and sweetened with sugar. Breakfast typically consists of café Touba, spiced coffee