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Injera
Injera (, ; om, Biddeena; ) is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. In Ethiopia, Eritrea, and some parts of Sudan, injera is the staple. Injera is central to the dining process, like bread or rice elsewhere. Ingredients Traditionally, injera is made with just two ingredients – teff flour and water. Teff flour is ground from the grains of '' Eragrostis tef'', also known as teff, an ancient cereal crop from the Ethiopian Highlands. Teff production is limited to certain middle elevations with adequate rainfall, and, as it is a low-yield crop, it is relatively expensive for the average farming household. As many farmers in the Ethiopian highlands grow their own subsistence grains, wheat, barley, corn, or rice flour are sometimes used to replace some or all of the teff content. Teff seeds are graded according to color, used to make different kinds of injera: ''nech'' (white), ''key'' or ''quey'' (red), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Teff
''Eragrostis tef'', also known as teff, Williams lovegrass or annual bunch grass, is an annual grass, a species of lovegrass native to the Horn of Africa, notably to both Eritrea and Ethiopia. It is cultivated for its edible seeds, also known as teff. Teff was one of the earliest plants domesticated. It is one of the most important staple crops in Ethiopia and Eritrea. Description ''Eragrostis tef'' is a self pollinated tetraploid annual cereal grass. Teff is a plant, which allows it to more efficiently fix carbon in drought and high temperatures, and is an intermediate between a tropical and temperate grass. The name teff is thought to originate from the Amharic word ''teffa'', which means "lost".Encyclopædia Britannica. (2016) Teff, Grain. URL: https://www.britannica.com/plant/teff (Status: 14.11.2018) This probably refers to its tiny seeds, which have a diameter smaller than 1 mm. Teff is a fine-stemmed, tufted grass with large crowns and many tillers. Its root ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eragrostis Tef
''Eragrostis tef'', also known as teff, Williams lovegrass or annual bunch grass, is an annual grass, a species of lovegrass native to the Horn of Africa, notably to both Eritrea and Ethiopia. It is cultivated for its edible seeds, also known as teff. Teff was one of the earliest plants domesticated. It is one of the most important staple crops in Ethiopia and Eritrea. Description ''Eragrostis tef'' is a self pollinated tetraploid annual cereal grass. Teff is a plant, which allows it to more efficiently fix carbon in drought and high temperatures, and is an intermediate between a tropical and temperate grass. The name teff is thought to originate from the Amharic word ''teffa'', which means "lost".Encyclopædia Britannica. (2016) Teff, Grain. URL: https://www.britannica.com/plant/teff (Status: 14.11.2018) This probably refers to its tiny seeds, which have a diameter smaller than 1 mm. Teff is a fine-stemmed, tufted grass with large crowns and many tillers. Its roots ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pancake
A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. It is a type of batter bread. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies. The pancake's shape and structure varies worldwide. In the United Kingdom, pancakes are often unleavened and resemble a crêpe. In North America, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. A ''crêpe'' is a thin Breton pancake of French origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is a ''palačinke'', a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other fillings—sweet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sourdough
Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities. History In the ''Encyclopedia of Food Microbiology'', Michael Gaenzle writes: "The origins of bread-making are so ancient that everything said about them must be pure speculation. One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland, but the origin of sourdough fermentation likely relates to the origin of agriculture in the Fertile Crescent and Egypt several thousand years earlier", which was confirmed a few years later by archeological evidence. ... "Bread production relied on the use of sourdough as a leavening agent for most of human history; the use of baker's yeast as a leavening agent dates back less than 150 years." Pliny the Elder described the sourdough method in his '' Natural History'': Sourdough remained the usual form of leavening ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flatbread
A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pizza and pita bread. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava, comal, or metal griddle, and eaten fresh or packaged and frozen for later use. History Flatbreads were amongst the earliest processed foods, and evidence of their production has been found at ancient sites in Mesopotamia, ancient Egypt, and the Indus civilization. In 2018, charred bread crumbs were found at a Natufian site called Shubayqa 1 in Jordan (in Harrat ash Shaam, the Black Desert) dating to 12,400 BC, some 4,000 years before the start of agriculture in the region. Analysis showed that they were probably from flatbread ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eritrea
Eritrea ( ; ti, ኤርትራ, Ertra, ; ar, إرتريا, ʾIritriyā), officially the State of Eritrea, is a country in the Horn of Africa region of Eastern Africa, with its capital and largest city at Asmara. It is bordered by Ethiopia in the south, Sudan in the west, and Djibouti in the southeast. The northeastern and eastern parts of Eritrea have an extensive coastline along the Red Sea. The nation has a total area of approximately , and includes the Dahlak Archipelago and several of the Hanish Islands. Human remains found in Eritrea have been dated to 1 million years old and anthropological research indicates that the area may contain significant records related to the evolution of humans. Contemporary Eritrea is a multi-ethnic country with nine recognised ethnic groups. Nine different languages are spoken by the nine recognised ethnic groups, the most widely spoken language being Tigrinya, the others being Tigre, Saho, Kunama, Nara, Afar, Beja, Bilen and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ethiopian Cuisine
Ethiopian cuisine ( am, የኢትዮጵያ ምግብ "Ye-Ītyōṗṗyā məgəb") characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of '' wat,'' a thick stew, served on top of ''injera'' ( am, እንጀራ), a large sourdough flatbread,Javins, Marie"Eating and Drinking in Ethiopia." Accessed July 2011. which is about in diameter and made out of flour. eat most of the time with their right hands, usin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Agriculture In Ethiopia
Agriculture in Ethiopia is the foundation of the country's economy, accounting for half of gross domestic product (GDP), 83.9% of exports, and 80% of total employment. Ethiopia's agriculture is plagued by periodic drought, soil degradation caused by overgrazing, deforestation, high levels of taxation and poor infrastructure (making it difficult and expensive to get goods to market). Yet agriculture is the country's most promising resource. A potential exists for self-sufficiency in grains and for export development in livestock, grains, vegetables, and fruits. As many as 4.6 million people need food assistance annually. Agriculture accounts for 36% percent of the nation's Gross domestic Product (GDP) as of 2020. Many other economic activities depend on agriculture, including marketing, processing, and export of agricultural products. Production is overwhelmingly of a subsistence nature, and a large part of commodity exports are provided by the small agricultural cash-crop secto ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ethiopian Highlands
The Ethiopian Highlands is a rugged mass of mountains in Ethiopia in Northeast Africa. It forms the largest continuous area of its elevation in the continent, with little of its surface falling below , while the summits reach heights of up to . It is sometimes called the Roof of Africa due to its height and large area. Most of the Ethiopian Highlands are part of central and northern Ethiopia, and its northernmost portion reaches into Eritrea. History In the southern parts of the Ethiopian Highlands once was located the Kingdom of Kaffa, a medieval early modern state, whence the coffee plant was exported to the Arabian Peninsula. The land of the former kingdom is mountainous with stretches of forest. The land is very fertile, capable of three harvests a year. The term ''coffee'' derives from the ar, قهوة, italic=no ()''Oxford English Dictionary'', 1st ed. "coffee, ''n.''" Oxford University Press (Oxford), 1891. and is traced to Kaffa. Physical geography The Hi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wat (food)
Wat or wot ( am, ወጥ, ) or tsebhi ( ti, ጸብሒ, ) is an Ethiopian and Eritrean stew that may be prepared with chicken, beef, lamb, a variety of vegetables, spice mixtures such as ''berbere'', and '' niter kibbeh'', a seasoned clarified butter. Overview Several properties distinguish wats from stews of other cultures. Perhaps the most obvious is an unusual cooking technique: the preparation of a wat begins with chopped onions slow cooked, without any fat or oil, in a dry skillet or pot until much of their moisture has been driven away. Fat (usually niter kibbeh) is then added, and the onions and other aromatics are sautéed before the addition of other ingredients. This method causes the onions to break down and thicken the stew. Wat is traditionally eaten with injera, a spongy flat bread made from the millet-like grain known as teff. There are many types of wats. The popular ones are doro wat and siga wat, (Amharic: ሥጋ ''śigā'') made with beef. Doro wa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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