You can eat all sorts for breakfast here, and we have. Fried octopus, steamed buns, noodle soup, yam cake. But my favourite thing is coffee and toast. The toast, is always cooked over charcoal (see above), as all toast should be, and it’s served with the crusts cut off and spread with butter and kaya. Kaya is like lemon curd, but with coconut instead of lemon, and is slightly green in colour. It’s doesn’t taste coconutty, just sweet, but goes nicely with the salty butter. The coffee is fiendishly strong, brewed in a cross between a sock and a butterfly net and served with a dollop of condensed milk. Just the thing to get you going after a long night spent swatting mossies and refereeing arguements between bed sharing children.
This post is a contribution to Wanderfood Wednesday. Head on over for more travelling deliciousness.