Ethiopian cuisine is organic and original with the distinctive flavor master for centuries and passed to the generation which is one of the remarkable signs of being Ethiopian with cultural heritage and full of tradition. Most Ethiopian dishes are nutrient-dense and low in fat.
Injera: is made from tef (tiff) which is the world's smallest grain. It is the foundation of most Ethiopian meals with high in protein and calcium, and gluten-free.
Wot: Ethiopia's version of curry, and the ubiquitous companion of injera. While beef and goat are often used with wot, chicken (Doro).
Berbere: One of the most common accompaniments. This spice mix containing up to 16 constituent elements, including chili powder, fenugreek, ginger, garlic, cardamom, and cinnamon.
Tibs: Sliced beef or lamb, pan-fried in butter, garlic, and onion, tibs is one of the most popular dishes among Ethiopians. It comes in a variety of forms, varying in type, size or shape of the cuts of meat.
Kitfo: Made from the leanest meat, the meat is minced and warmed in a pan with a little butter, mitmita and sometimes thyme. Kitfo is typically served leb leb or Geba yale but the traditional way of this food is raw (tere).
Beyainatu: The most popular vegetarian dish translates as "a bit of every type," hence your injera arrives blanketed in piles of tasty and colorful vegetables, potatoes, curries, lentil stews and more, creating a riot of colors and tastes. Very common food for tradition of religious fasting and abstaining from meat on Wednesdays and Fridays.
Doro wot: is made with chicken drumsticks or wings cooked and served in a hot sauce of butter, onion, chili, cardamom, and berbere. During this stew incongruously bobs a hard-boiled egg. This meal of celebration during national and religious festivals.
Ethiopian eat and share in the center to show unity and foster sense of community to keep everything open so everyone can have equal access and get their fair share of food, which keeps everyone honest. Ethiopians' eat and share in the center to show unity and foster sense of community to keep everything open so everyone can have equal access and get their fair share of food, which keeps everyone honest
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