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Tsebhi
Wat or wet (, ) or ito ( Oromo: Ittoo) or tsebhi (, ) is an Ethiopian and Eritrean stew that may be prepared with chicken, beef, lamb, a variety of vegetables, spice mixtures such as '' berbere (hot variety)'', 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. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
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Cuisine Of Eritrea
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. Overall, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
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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] [Amazon] |
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Injera
Injera (, ; ; ) is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. In Ethiopia and Eritrea, injera is a staple. Injera is central to the dining process in Amhara community, like bread or rice elsewhere and is usually stored in the mesob. 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, a cereal crop from the Ethiopian Highlands. Teff production is limited to certain middle elevations with adequate rainfall and is a low-yield crop, so it is relatively expensive for the average farming household. Many farmers in the Ethiopian highlands grow their own subsistence grains, so wheat, barley, corn, or rice flour are sometimes used to replace the teff content. Teff seeds are graded according to color, used to make different kinds of injera: ''nech'' (white), ''key'' or ''quey'' (red), and ''sergegna ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
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Cuisine Of Ethiopia
Ethiopian cuisine ( "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'' (), a large sourdough flatbread,Javins, Marie."Eating and Drinking in Ethiopia." Accessed July 2011. which is about in diameter and made out of fermented flour. usually eat with their right hands, using pieces of to pick up bites of entrées and side dishes. The [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
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Flat Bread
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, although some are leavened, such as pita bread. A serving of 85g (~3 ounces) of pita bread has 234 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, 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. The origin of all flatbread baking systems are said to be from the Fertile Crescent in West Asia, where they would subsequently spread to other regions of the world. In 2018, charred bread crumbs were found at a N ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
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Millet
Millets () are a highly varied group of small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Most millets belong to the tribe Paniceae. Millets are important crops in the Semi-arid climate, semiarid tropics of Asia and Africa, especially in India, Mali, Nigeria, and Niger, with 97% of production in Developing country, developing countries. The crop is favoured for its Agricultural productivity, productivity and short growing season under hot dry conditions. The millets are sometimes understood to include the widely cultivated sorghum; apart from that, pearl millet is the most commonly cultivated of the millets. Finger millet, proso millet, and foxtail millet are other important crop species. Millets may have been consumed by humans for about 7,000 years and potentially had "a pivotal role in the rise of multi-crop agriculture and settled farming societies". Etymology The word ''millet'' is derived via Old French ''millet, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
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Teff
''Teff'' (), also known as ''Eragrostis tef'', Williams lovegrass, or annual bunch grass, is an annual grass, a species of lovegrass native to Ethiopia, where it first originated in the Ethiopian Highlands. 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. 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". This probably refers to its tiny seeds, which have a diameter smaller than . Teff is a fine-stemmed, tufted grass with large crowns and many tillers. Its roots are shallow, but develop a massive fibrous rooting system. The plant height varies depending on the cultivation vari ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
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Hard-boiled Eggs
Boiled eggs are typically from a chicken, and are cooked with their shells unbroken, usually by immersion in boiling water. Hard-boiled or hard-cooked eggs are cooked so that the egg white and egg yolk both solidify, while soft-boiled eggs may leave the yolk, and sometimes the white, at least partially liquid and raw. Boiled eggs are a popular breakfast food around the world. Besides a boiling water immersion, there are a few different methods to make boiled eggs. Eggs can also be cooked below the boiling temperature, i.e. coddling, or they can be steamed. The egg timer was named for commonly being used to time the boiling of eggs. History Eggs have a long history of use as a food source, following the history of the domestic Chicken, and recipes that include boiled eggs have been recorded since the first known cookbook, ''De re coquinaria'', in which at least one recipe calls for the use of preserved boiled eggs. Alexander Pope is recorded as having recommended the method of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
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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] [Amazon] |
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Communal Bowl
A bowl is a typically round dish or container generally used for preparing, serving, storing, or consuming food. The interior of a bowl is characteristically shaped like a spherical cap, with the edges and the bottom, forming a seamless curve. This makes bowls especially suited for holding liquids and loose food, as the contents of the bowl are naturally concentrated in its center by the force of gravity. The exterior of a bowl is most often round, but can be of any shape, including rectangular. The size of bowls varies from small bowls used to hold a single serving of food to large bowls, such as punch bowls or salad bowls, that are often used to hold or store more than one portion of food. There is some overlap between bowls, cups, and plates. Very small bowls, such as the tea bowl, are often called cups, while plates with especially deep wells are often called bowls. In many cultures, bowls are the most common kind of vessel used for serving and eating food. Historic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
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Ethiopian Jewish Cuisine
Ethiopian Jewish cuisine is the cuisine of the Beta Israel (Ethiopian Jews). The cuisine of the Ethiopian Jews is similar to the cuisine of other Ethiopians, with some variations. Because ''treyf'' foods such as pork and shellfish are not traditionally eaten by either Ethiopian Christians or Ethiopian Muslims, keeping kosher in Ethiopia is a largely invisible practice. However, there are some noticeable distinctions. Ethiopian Jews refrain from eating popular national dishes made from raw meat, such as ''kitfo'' and '' gored gored''. Jewish merchants in Addis Ababa five centuries ago deeply influenced Ethiopian cuisine by introducing curry powder and other aspects of Indian cooking. Ethiopian Kashrut Ethiopian-Jewish dietary laws are based mainly on Leviticus, Deuteronomy and Jubilees. Permitted and forbidden animals and their signs appear oLeviticus 11:3–8an. Forbidden birds are listed oan. Signs of permitted fish are written oan. Insects and larvae are forbidden accord ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
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Beta Israel
Beta Israel, or Ethiopian Jews, is a Jewish group originating from the territory of the Amhara Region, Amhara and Tigray Region, Tigray regions in northern Ethiopia, where they are spread out across more than 500 small villages over a wide territory, alongside predominantly Christianity in Ethiopia, Christian and Islam in Ethiopia, Muslim populations. Most of them were concentrated mainly in what is today North Gondar Zone, Shire Inda Selassie, Welkait, Wolqayit, Tselemti, Dembia, Segelt, Qwara Province, Quara, and Belesa. After the founding of the Israel, State of Israel, most of the Beta Israel Aliyah, immigrated there or were evacuated through several initiatives by the Israeli government starting from 1979. The ethnogenesis of the Beta Israel is disputed with Genetic studies of Jews, genetic studies showing them to cluster closely with non-Jewish Amhara people, Amharas and Tigrayans with no indications of gene flow with Yemenite Jews in spite of their geographic proximity. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |