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Kitcha
Kitcha (, kitta ) ( ) is a relatively thin unleavened bread typical of Ethiopian and Eritrean cuisine. It is generally made with wheat flour, water, and salt. It is cooked in a hot pan free-form until one side is cooked. It is then picked up and cooked on the other side. Slight burning on each side is often seen. Kitcha will take the shape of the pan in which it is cooked (much like a pancake, though it bears no relation). It is most frequently eaten in a dish called kitcha fit-fit. See also * List of African dishes * List of breads This is a list of notable baked or steamed bread varieties. This list does not include cakes, pastries, or fried dough foods, which are listed in separate Wikipedia articles. It also does not list foods in which bread is an ''ingredient'' which ... References Flatbreads Unleavened breads Ethiopian cuisine Eritrean cuisine {{Ethiopia-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eritrean Cuisine
Eritrean cuisine is based on Eritrea's native culinary traditions, but also arises from social interchanges with other regions. The local cuisine shares very strong similarities with the cuisine of neighboring Ethiopia with several dishes being cultural to both nations as a result of the two nations having been unified for hundreds of years. It also has influences from Italian cuisine due to the Italian colonization of the nation, and minor influences from other cuisines in the region. Overview Eritrean cuisine shares similarities with surrounding countries' cuisines; however, the cuisine has its unique characteristics. The main traditional food in Eritrean cuisine is '' tsebhi'' (stew), served with '' injera'' (flatbread made from teff, wheat, or sorghum and ''hilbet'' (paste made from legumes; mainly lentil and faba beans). A typical traditional Eritrean dish consists of ''injera'' accompanied by a spicy stew, which frequently includes beef, goat, lamb or fish. Overal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ethiopian Cuisine
Ethiopian cuisine ( "Ye-Ītyōṗṗyā məgəb") characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of ''wat (food), wat,'' a thick stew, served on top of ''injera'' (), a large sourdough flatbread,Javins, Marie."Eating and Drinking in Ethiopia." Accessed July 2011. which is about in diameter and made out of Fermentation, fermented teff flour. People of Ethiopia, Ethiopians usually eat with their right hands, using pieces of to pick up bites of entrées and side dishes. The Fasting and abstinence in the Ethiopian Orthodox Tewahedo Church, Ethiopian Orthodox Tewahedo Church prescribes a number of fasting periods known as ''tsom'' ( ''ṣōm''), including all Wednesdays and Fridays and the whole Lenten season (including fifteen days outside Lent proper). Per Orien ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eritrea
Eritrea, officially the State of Eritrea, is a country in the Horn of Africa region of East Africa, with its capital and largest city being Asmara. It is bordered by Ethiopia in the Eritrea–Ethiopia border, 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. Hominid 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. The Kingdom of Aksum, covering much of modern-day Eritrea and Tigray Region, northern Ethiopia, was established during the first or second century AD.Henze, Paul B. (2005) ''Layers of Time: A History of Ethiopia'', . It adopted Eritrean Orthodox Church, Christianity around the middle of the fourth century. Beginning in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ethiopia
Ethiopia, officially the Federal Democratic Republic of Ethiopia, is a landlocked country located in the Horn of Africa region of East Africa. It shares borders with Eritrea to the north, Djibouti to the northeast, Somalia to the east, Kenya to the south, South Sudan to the west, and Sudan to the northwest. Ethiopia covers a land area of . , it has around 128 million inhabitants, making it the List of countries and dependencies by population, thirteenth-most populous country in the world, the List of African countries by population, second-most populous in Africa after Nigeria, and the most populous landlocked country on Earth. The national capital and largest city, Addis Ababa, lies several kilometres west of the East African Rift that splits the country into the African Plate, African and Somali Plate, Somali tectonic plates. Early modern human, Anatomically modern humans emerged from modern-day Ethiopia and set out for the Near East and elsewhere in the Middle Paleolithi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flatbread
A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are Unleavened bread, unleavened, although some are leavened, such as pita bread. A Serving size, serving of 85g (~3 ounces) of pita bread has 234 Calorie, calories. 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 (cookware), comal, or metal griddle, and eaten fresh or packaged and frozen for later use. History Flatbreads were amongst the earliest food processing, processed foods, and evidence of their production has been found at ancient sites in Mesopotamia, ancient Egypt, and the Indus Valley Civilisation, Indus civilization. The origin of all flatbread baking systems are said to be from the Fertile Crescent in West Asia, where they would su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flour
Flour is a powder made by Mill (grinding), grinding raw grains, List of root vegetables, roots, beans, Nut (fruit), nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Maize flour, Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in both Central Europe and Northern Europe. Cereal flour consists either of the endosperm, cereal germ, germ, and bran together (whole-grain flour) or of the endosperm alone (refined flour). ''Meal'' is either differentiable from flour as having slightly coarser particle size (degree of comminution) or is synonymous with flour; the word is used both ways. The Centers for Disease Control and Prevention, CDC has cautioned not to eat raw flour doughs or batters. Raw flour can contain harmful bacteria such as ''E. coli'' and needs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Water
Water is an inorganic compound with the chemical formula . It is a transparent, tasteless, odorless, and Color of water, nearly colorless chemical substance. It is the main constituent of Earth's hydrosphere and the fluids of all known living organisms (in which it acts as a solvent). It is vital for all known forms of life, despite not providing food energy or organic micronutrients. Its chemical formula, , indicates that each of its molecules contains one oxygen and two hydrogen atoms, connected by covalent bonds. The hydrogen atoms are attached to the oxygen atom at an angle of 104.45°. In liquid form, is also called "water" at standard temperature and pressure. Because Earth's environment is relatively close to water's triple point, water exists on Earth as a solid, a liquid, and a gas. It forms precipitation in the form of rain and aerosols in the form of fog. Clouds consist of suspended droplets of water and ice, its solid state. When finely divided, crystalline ice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt
In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as rock salt or halite. Salt is essential for life in general (being the source of the essential dietary minerals sodium and chlorine), and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food. Salting, brining, and pickling are ancient and important methods of food preservation. Some of the earliest evidence of salt processing dates to around 6000 BC, when people living in the area of present-day Romania boiled spring water to extract salts; a salt works in China dates to approximately the same period. Salt was prized by the ancient Hebrews, Greeks, Romans, Byzantines, Hittites, Egyptians, and Indians. Salt became a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Unleavened Bread
Unleavened bread is any of a wide variety of breads which are prepared without using rising agents such as yeast or sodium bicarbonate. The preparation of bread-like non-leavened cooked grain foods appeared in prehistoric times. Unleavened breads are generally flat breads. Unleavened breads, such as the tortilla and roti, are staple foods in Central America and South Asia, respectively. Unleavened sacramental bread plays a major part in Christian liturgy and Eucharistic theology. Religious significance Unleavened breads have symbolic importance in Judaism and Christianity. Jews and Christians consume unleavened breads such as Matzah during Passover and Eucharist, respectively, Jews as commanded in Exodus 12:18. Per the Torah, they were instructed, "Seven days shall there be no leaven found in your houses: for whosoever eateth that which is leavened, even that soul shall be cut off from the congregation of Israel, whether he be a stranger, or born in the land." Canon L ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wheat Flour
Wheat flour is a powder made from the grinding of common wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or ''bread flour'', is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour. In terms of the parts of the grain (the grass fruit) used in flour—the endosperm or protein/starchy part, the germ or protein/fat/vitamin-rich part, and the bran or fiber part—there are three general types of flour. White flour is made from the endosperm only. Brown flour includes some of the grain's germ and bran, while whole grain or ''wholemeal flour' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pancake
A pancake, also known as a hotcake, griddlecake, or flapjack, is a flat type of batter bread like cake, often thin and round, prepared from a starch-based Batter (cooking), batter that may contain eggs, milk, and butter, and then cooked on a hot surface such as a griddle or frying pan. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies. The pancake's shape and structure varies worldwide. In England, pancakes are often Leavening agent, unleavened and resemble a crêpe. In Scotland and North America, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. A ''crêpe'' is a thin pancake of Brittany, Breton 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 palatschinke, a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of African Dishes
Africa is the second-largest continent on Earth, and is home to hundreds of different cultural and ethnic groups. This diversity is reflected in the many local culinary traditions in choice of ingredients, style of preparation, and cooking techniques. African dishes See also * Botswana cuisine * Caribbean cuisine * List of cuisines * List of African cuisines * List of Ethiopian dishes and foods * List of Middle Eastern dishes References Further reading * {{DEFAULTSORT:African dishes African cuisine, * Cuisine-related lists, African Dishes Africa-related lists, Dishes Food watchlist articles ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
