Although specific regional dishes may differ, a standard Nigerian breakfast usually includes a carbohydrate base, protein, and some form of beverage. As the foundational carb around which the meal is built, Nigerians generally opt for starchy staples or grains. In the south, popular choices include akara (deep-fried bean cakes), moi moi (steamed bean pudding), or yam, which can be boiled, fried, or roasted. In the north, locals prefer dishes like masa (rice cakes) or tuwo masara (cornmeal porridge). Bread is also a popular choice, with a dense, chewy loaf called agege bread being a nationwide favorite. Accompanying these carb-heavy dishes is a protein source, such as fish, eggs, or meat. Suya (grilled meat skewers) is a leading option. Otherwise, the fermented cereal porridge called ogi is very often served in place of meat-based protein. When tea, coffee, or hot chocolate aren't consumed to round off the meal, the cold drink zobo, made from hibiscus flowers or millet-based kunu, is most-often Nigeria's top pick as a breakfast beverage.