Ethiopian cuisine (Amharic: ???????? ) typically consists of vegetables and meat dishes that are often very spicy. This is usually in the form of a thickened stew, served over an injera, a large flat-breaded bread, about 50 cm in diameter (20 inches) in diameter and made in fermented wheat flour. Ethiopians eat most of the time with their right hand, using bits of
The Ethiopian Orthodox Church set a number of fasting ( tsom , Ge'ez: ?? ?? m , including dairy products and eggs), including Wednesdays, Fridays and all-season seats, so Ethiopian cuisine contains many vegan dishes.
Video Ethiopian cuisine
Ikhtisar
The typical dishes consist of a banana accompanied by spicy stews, which often include beef, lamb, vegetables, and various kinds of peas, like lentils. Gurage cuisine also utilizes fake banana plants ( enset , Ge'ez: ???? insets ), a kind of ensete. The plants are crushed and fermented to make food such as bread called qocho or kocho (Ge'ez: ?? ????? ), eaten with kitfo. The root of this plant can be chewed and prepared as a hot drink called bulla (which is often given to those who are tired or sick. Other typical Gurage preparations are coffee with butter ( kebbeh ). We the herbs are also baked.
Pasta is often available throughout Ethiopia, including rural areas. Coffee is also a big part of Ethiopian culture and cuisine. After each meal, coffee ceremonies are enacted and coffee is served.
Maps Ethiopian cuisine
Traditional materials
Berbere , a combination of chili powder and other spices (somewhat analogous to Southwestern American peppercorns), is an essential ingredient used in many dishes. What's also important is niter kibbeh , butter cleared with ginger, garlic, and some spices.
Mitmita (Amharic: ???? , IPA: Ã, [mit'mit'a] ) is a mixture of powdered spices used in Ethiopian cooking. It is red orange and contains rawse birdseye (piri piri), cardamom seeds, cloves, and salt. Sometimes it has other spices including cinnamon, cumin and ginger.
In their obedience to strict fasting, Ethiopian cooks have developed various sources of cooking oil - in addition to sesame and safflower - to be used as a substitute for animal fats banned during the fasting period. Ethiopian cuisine also uses nug (also spelled noog , also known as "niger seed").
Plate
Wat
Wat starts with a large number of chopped onions, which are boiled or stirred in pots. After onion softens, niter kebbeh (or, in the case of vegan dishes, vegetable oil) added. After this, berbere is added to create keiy wat spicy or keyyih tsebhi . Turmeric is used instead of berbere for lighter alicha wat or both spices removed when making vegetable stew, such as atkilt wat. Meat like beef ( ?? , s ), chicken ( ?? , doro or ), fish ( ?? , hope ), goat or sheep ( ?? i> i> or beggi ) are also added. Legumes such as split peas ( ?? , k? K or kikki ) and lentil ( m? s? r or bitchin ); or vegetables like potatoes ( ??? , D? n? ch ), carrots and chard (???) are also used instead of vegan dishes.
Each variation is named by adding the main ingredient to the wat type (eg kek alicha wat ). However, the word keiy is usually unnecessary, as spicy variations are assumed when omitted (eg Tibs
Meat with vegetables is eaten to make tibs (also tebs , t'ibs , tibbs , etc., Ge 'ez: ??? Ibs ). Tibs are served in various ways, and can range from heat to mild or contain little or no vegetables. There are many variations of delicacy, depending on the type, size or shape of the cuts of meat used.
The mid-eighteenth-century European visitor to Ethiopia Remedius Prutky described the tibs as part of the grilled meat served "to pay certain compliments or show special respect to someone." This may still be true because this dish is still prepared today to commemorate special occasions and holidays.
Kinche (Qinch'e)
Kinche (Qinch'e) is a very common Ethiopian breakfast, equivalent to oatmeal. It's very simple, cheap, and nutritious. It is made from cracked wheat. It can be boiled in milk or water. Kinche flavor comes from nit'ir qibe, which is spiced butter.
Oromo plate
- Waadii - also known as tibs ; specially spiced
- Anchotte - a common dish in the western part of Oromia (Wallaga)
- Baduu - also known as aybe
- Marqaa - also known as genfo
- Chechebsa - also known as we
- Qoocco - though also known as kocho , it is not the Gurage type of kocho but a different type; a common dish in the western part of Oromia (Wallaga)
- Itto - also known as wat ; consists of all kinds of wat, including vegetables and mea
- Chuuco - also known as besso ; the sweet taste of whole grains, seasoned with butter and spices
Chuko, barley preserved with butter, is a traditional Oromia regional food in Ethiopia. It is traditionally made by ladies from barley powder mixed with a sufficient amount of butter distilled, along with ginger, onion, salt and spices. Chuko is easily prepared in a short time, and full of protein because of its new content. To make it, the first barley is filtered and then roasted over the fire. Then pounded into powder. On top of this powder, a lot of butter and spices are added, and mixed to make the finished and exciting product. The individual portion of chuko varies between 2 and 5 kg. Chuko can be stored for up to a year without damage.
Chuko is part of the daily diet and prepared for a special occasion. It's popular among people on a long journey or going to university because of its longevity. It was also prepared for holidays and festivals. It is traditionally associated with Oromo wedding, which is served by the bride's parents to the groom's best man. Chuko is mainly produced for home consumption, but can also be found in local markets.
Chuko production depends entirely on the production of barley. Therefore, when the dry season or harvest is bad, production then decreases. It also becomes more difficult for many families to prepare due to the high price associated with the large amount of butter it needs. It also slowly loses its importance in terms of marriage customs, and is replaced by new imported products to the market, meaning fewer people are left who know how and continue to prepare chuko.
Traditional products, local breeds, and knowledge collected by the community's Ark of Taste that has preserved them over time
- Chororsaa - a common dish in the western part of Oromia (Wallaga)
Gurage Cuisine
Kitfo
Another Ethiopian specialty dish is kitfo (often spelled ketfo ). It consists of raw (or rarely) beef soaked in mitmita (Ge'ez: ???? m ?? m ??? The very spicy chilli powder is similar to berbere ) and niter kibbeh . Gored gored is very similar to kitfo , but using a diced piece of milled meat. Ayibe
Ayibe is a soft and fragile cottage cheese. Its texture is much closer to destroying feta. Although not sufficiently pressed, whey has dried and squeezed. It is often served as a side dish to soften the effects of very spicy foods. It has little or no sense of its own. However, when presented separately, ayibe is often mixed with a variety of mild or hot spices typical of Gurage cuisine.
Gomen kitfo
Gomen kitfo is another Gurage dish. Collard greens (??? g? Men ) are boiled, dried and then finely chopped and served with butter, chili and spices. This is a specially prepared meal for the Meskel event, a very popular holiday that marks the discovery of the True Cross. It is presented together with ayibe or sometimes even kitfo in this tradition called dengesa .
Breakfast
Fit-fit or fir-fir is a common breakfast dish. It is made of grated injera or kitcha sauteed with seasoning or wat. Another popular breakfast food is fatira . The delicacy consists of large fried pancakes made with flour, often with layers of eggs. Eaten with honey. The Chechebsa (or we firfir ) resembles a pancake covered with berbere and niter kibbeh , or other spices, and may be eaten with a spoon. Genfo is a kind of porridge, which is another common breakfast dish. Usually served in a large bowl with a dug made in the middle of the genfo and filled with spices niter kibbeh . Variations of ful , stewed fava beans with herbs, served with bread rolls instead of injera , are also common for breakfast.
Snack
Ethiopian snacks are Dabo Kolo (small pieces of toast similar to pretzels) or colo (barley roasted sometimes mixed with other local grains). Kolo is made from roasted barley, beans and peanuts that are often sold by stalls and sideboards wrapped in cone paper. Snacking on popcorn is also common.
Beverage
Coffee
According to some sources, drinking coffee ( buna ) probably originated in Ethiopia. The main national drink, this is an important part of local trade.
The coffee ceremony is a traditional coffee dish, usually after a big meal. Often involves the use of jebena (???), a coffee pot of clay where coffee is boiled. The buffoon grills the coffee beans right in front of the guests, then walks around the smoke throughout the room so the participants can taste the aroma of coffee. Then the stirrer grinds the coffee beans in a traditional tool called mokecha . The coffee is put into jebena , boiled with water, and then served with a small cup called si'ni . Coffee is usually served with sugar, but it is also served with salt in many parts of Ethiopia. In some parts of the country, niter kibbeh is added instead of sugar or salt.
Snacks, such as popcorn or barley baked (or kollo ), often served with coffee. In most homes, a special coffee area is surrounded by fresh grass, with special furniture for coffee makers. The complete ceremony has three rounds of coffee (Abol, Tona and Bereka) and is accompanied by incense burning.
Tea ( shai ) will most likely be served if coffee is rejected.
Non-alcoholic beverages
Atmet is a wheat and wheat-based beverage cooked with water, sugar and kibe (butter ethiopia) until the ingredients are combined to create a slightly thicker consistency than kopyok eggs. Although this drink is often given to women who are breastfeeding, the sweet taste and smooth texture makes it a comfortable drink for anyone who enjoys the taste.
Drink produced
Ambo Mineral Water or Ambo wuha is a sparkling mineral water in a bottle, sourced from the springs in Ambo Senkele near Ambo town.
Spirits
Tej is a strong honey wine. It's similar to mead, which is often served in the bar (in particular, in a teet or tej house). Katikala and araqe are very powerful cheap local spirits.
Tella is home-made beer served at tella bet (" tella home") specializing in serving tella only. Tella is the most common drink made and served in the household during the holidays.
Gursha
A gursha (var, gorsha , goorsha ) is a act of friendship and love. When eating injera, a person uses his right hand to remove the piece, wrap it around some wat or kitfo , and then put it into his mouth. During a meal with friends or family, it is a common practice to feed someone else in a group with someone's hands by putting a rolled injera or a spoon full of other dishes into someone else's mouth. This is called gursha , and the greater the gursha, the stronger the friendship or bond (surpassed only by brewing Tej together). This tradition is featured in "The Food Wife," an episode of The Simpsons that uses Ethiopian cuisine as a plot point.
See also
- List of African dishes
References
External links
Source of the article : Wikipedia
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