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,'' a thick stew, served on top of ''injera'' (), a large sourdough flatbread,Javins, Marie.
"Eating and Drinking in Ethiopia."Gonomad.com
Accessed July 2011. which is about in diameter and made out of fermented teff flour. Ethiopians usually eat with their right hands, using pieces of to pick up bites of entrées and side dishes.

The 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 Oriental Orthodox tradition, the faithful may not consume any kind of animal products (including dairy products and eggs) during fasts; therefore, Ethiopian cuisine contains many dishes that are vegan.Paul B. Henze, ''Layers of Time: A history of Ethiopia'' (New York: Palgrave, 2000), p. 12 and note

Overview

A typical dish consists of accompanied by a spicy stew, which frequently includes beef, lamb, vegetables and various types of legumes (such as lentils), and is traditionally consumed on the mesob basket. The cuisines of the Southern Nations, Nationalities and People's Region and the Sidama region also make use of the false banana plant (, Ge'ez: እንሰት ''ïnset''), a type of ensete. The plant is pulverized and fermented to make various foods, including a bread-like food called '' kocho'' (Ge'ez: ቆጮ ''ḳōč̣ō''), which is eaten with kitfo. The root of this plant may be powdered and prepared as a hot drink called ''bulla'' (Ge'ez: ቡላ ''būlā''), which is often given to those who are tired or ill. Another typical Gurage preparation is coffee with butter (''kebbeh''). ''Kita'' herb bread is also baked. ''Quanta'' (or ''quwanta''), is an air-dried beef jerky with traditional spices; it is eaten on its own as a snack, or as an ingredient in stews and other dishes.

Due in part to the brief Italian occupation, pasta is popular and frequently available throughout Ethiopia, including rural areas. Coffee is also a large part of Ethiopian culture and cuisine. After every meal, a coffee ceremony is enacted and coffee is served.

History

The history of Ethiopian cuisine is influenced by the agricultural heritage of the nation. A key component of tradition is ''injera'' – a tangy and soft flatbread crafted from ''teff'', an ancient grain native to Ethiopia. In dining settings, ''injera'' is commonly paired with an assortment of ''wot'' dishes featuring vegetables, legumes, and meat; one type, ''doro wot'', a spicy chicken stew accentuated with ''berbere'', a spice blend comprising chili peppers, garlic, ginger, and an array of spices, is the national dish of Ethiopia.

Throughout history, Ethiopian cuisine has developed through connections and trading with other nations, along with religious practices. For example, the enduring Christian beliefs in Ethiopia have impacted the development of plant-based meals due to fasting periods that forbid eating meat. Likewise, Islamic customs have influenced meat dishes during some celebrations like Eid.

Ethiopian food has been influenced by the country’s geography and its rich agricultural resources, such as lentils, beans, coffee, and various spices. The customary Ethiopian coffee ritual entails roasting, brewing, and serving coffee with great importance, as it is thought to have originated in Ethiopia. Ethiopian cuisine goes beyond mere nourishment, playing a key role in communal dining and cultural representation.

Restrictions of certain meats

Ethiopian Orthodox Christians avoid pork for cultural reasons as well as religious reasons, while Ethiopian Jews and Ethiopian Muslims avoid eating pork or shellfish for religious reasons; pork is forbidden in Judaism and Islam. Most Ethiopian Protestants or P'ent'ay also abstain from eating food that the Orthodox abstain from. Many Ethiopians abstain from eating certain meats, eating mostly vegetarian foods, partially from the religious fasting period.

Traditional ingredients

''Berbere'', a combination of powdered chili pepper and other spices (cardamom, fenugreek, coriander, cloves, ginger, nutmeg, cumin and allspice) is an important ingredient used to add flavor to many varied dishes like chicken stews and baked fish dishes. Also essential is ''niter kibbeh'', a clarified butter infused with ginger, garlic, and several spices.

''Mitmita'' (, ) is a powdered seasoning mix used in Ethiopian cuisine. It is orange-red in color and contains ground birdseye chili peppers ( piri-piri), cardamom seed, cloves and salt. It occasionally has other spices including cinnamon, cumin and ginger.

In their adherence to strict fasting, Ethiopian cooks have developed a rich array of cooking oil sources—besides sesame and safflower—for use as a substitute for animal fats which are forbidden during fasting periods. Ethiopian cuisine also uses '' nug'' (also spelled ''noog'', also known as "niger seed").

Dishes

Wat

''Wat'' begins with a large amount of chopped red onion, which is simmered or sauteed in a pot. Once the onions have softened, '' niter kebbeh'' (or, in the case of vegan dishes, vegetable oil) is added. Following this, ''berbere'' is added to make a spicy ''keiy wat'' or ''keyyih tsebhi''. Turmeric is used instead of ''berbere'' for a milder ''alicha wat'' or both spices are omitted when making vegetable stews, such as ''atkilt wat''. Meat such as beef (''ሥጋ'', ''səga''), chicken (''ዶሮ'', ''doro'' or ''derho''), fish (''ዓሣ'', ''asa''), goat or lamb (''በግ'', ''beg'' or ''beggi'') is also added. Legumes such as split peas (''ክክ'', ''kək'' or ''kikki'') and lentils (''ምስር'', ''məsər'' or ''birsin''); or vegetables such as potatoes (''ድንች'', ''Dənəch''), carrots and chard (ቆስጣ) are also used instead in vegan dishes.

Each variation is named by appending the main ingredient to the type of ''wat'' (e.g. ). However, the word ''keiy'' is usually not necessary, as the spicy variety is assumed when it is omitted (e.g. ''doro wat''). The term which simply means 'vegetable' is sometimes used to refer to all vegetable dishes, but a more specific name can also be used (as in , which translates to "potatoes and carrots stew"; but the word ''atkilt'' is usually omitted when using the more specific term).

Tibs

Meat along with vegetables are sautéed to make ''tibs'' (also ''tebs'', ''t'ibs'', ''tibbs'', etc., Ge'ez: ጥብስ ''ṭïbs''). ''Tibs'' is served in a variety of manners, and can range from hot to mild or contain little to no vegetables. There are many variations of the delicacy, depending on type, size or shape of the cuts of meat used. Beef, mutton, and goat are the most common meats used in the preparation of ''tibs''.

The mid-18th-century European visitor to Ethiopia describes ''tibs'' as a portion of grilled meat served "to pay a particular compliment or show especial respect to someone." It may still be seen this way; today the dish is prepared to commemorate special events and holidays.

Kinche (qinch'e)

''Kinche'' (''qinch’e''), a porridge, is a very common Ethiopian breakfast or supper. It is simple, inexpensive, and nutritious. It is made from cracked wheat, Ethiopian oats, barley or a mixture of those. It can be boiled in either milk or water with a little salt. The flavor of ''kinche'' comes from the '' nit'ir qibe'', which is a spiced butter. Once cooked, kinche is combined in the pan with clarified spiced butter, oil, and fried onions, though it can also be enjoyed plain without any additional seasonings.

Salads

Azifa is an Ethiopian lentil salad made with mustard seed, jalapeños, and onions, and it is a dish often served cold. Buticha is an Ethiopian chickpea salad which is often served cold, and is sometimes compared to hummus.

Ethnic dishes

Amhara dishes

The Amharas' cuisine features a wide variety of dishes and beverages, often centered around injera, a sourdough flatbread made from teff flour. The cuisine is known for its use of spices, rich stews, and traditional cooking methods.

Dishes

* Injera – a sourdough flatbread made from teff flour, serving as the base for most meals and used to scoop stews and dishes.
* Doro Wot – a spicy chicken stew with boiled eggs, flavored with berbere spice mix and niter kibbeh (spiced clarified butter).
* Tibs – sautéed meat (beef or lamb) cooked with onions, tomatoes, and spices, often served sizzling hot.
* Siga wot – a rich and spicy beef stew made with berbere and slow-cooked to tenderness.
* Anebabero – layered thick injera soaked in a butter and spiced berbere mixture, enjoyed for its rich and savory flavor.
* Fir-fir – shredded injera or bread mixed with spicy stew or ''wot'', often served as a hearty breakfast.
* Asa goulash – a flavorful fish stew cooked with onions, tomatoes, and berbere, often served with injera or bread.

Snacks

* Dabo ''(traditional bread varieties include ambasha, difo dabo, and hibist)''
** Ambasha dabo – a celebration bread that is slightly sweet, with decorative touches made on the dough before baking.
** Difo dabo – baked bread wrapped in false banana leaves for a unique flavor.
* Dabo kolo – crunchy, fried or baked dough snacks seasoned with a hint of spice, popular as a light snack.
* Kolo – roasted barley or wheat mixed with peanuts, enjoyed as a nutritious and portable snack.

Beverages

*Tella – traditional Tigray beer brewed with barley, hops, and gesho leaves, often consumed during celebrations.
* Tej – sweet Amhara honey wine, served at special occasions and known for its distinct flavor.
* Birz – A non-alcoholic honey beverage, lightly fermented and enjoyed as a refreshing drink.

Oromo dishes

The Oromos' cuisine consists of various vegetable or meat side dishes and entrées. As part of a long-established custom, practice, or belief, people do not eat pork in Oromia.

* Anchotte – a common dish in the western part of Oromia
* Baduu – liquid remaining after milk has been curdled and strained (cheese)
* Chororsaa – a common dish in the western part of Oromia
* Chukkoo – also known as ''Micira''; a sweet flavor of whole grain, seasoned with butter and spices
* Dadhii – a drink made from honey
* Dokkee – a common dish throughout Oromia state
* Farsho – Beer like beverage, made from barley
* Maarqaa – porridge like substance made from wheat, milk, chili and spices
* Itto – comprises all sorts of vegetables (tomato, potato, ginger, garlic), meat (lamb)
* Chechebsaa – shredded biddena stir-fried with chili powder and cheese
* Qince – similar to Marqaa but made from shredded grains as opposed to flour
* Qoocco – also known as ''kocho'', it is not the Gurage type of kocho but a different kind; a common dish in the western part of Oromia
* Qorso (Akayi) – A snack made by roasting barley seeds
* Ukkaamssa (Affaanyii) – Stewed ground beef with spices, minced onion, garlic, green chili pepper, and clarified butter.

Gurage dishes

Kitfo

Another distinctively Ethiopian dish is ''kitfo'' (frequently spelled ''ketfo''). It consists of raw (or rare) beef mince marinated in ''mitmita'' (Ge'ez: ሚጥሚጣ ''mīṭmīṭā'' a very spicy chili powder similar to ) and . '' Gored gored'' is very similar to , but uses cubed rather than ground beef.

Ayibe

(or ''Ayeb'') is a local cheese made from the curds of buttermilk that is mild and crumbly, close in texture to crumbled feta. Although not quite pressed, the whey has been drained and squeezed out. It is often served as a side dish to soften the effect of very spicy food. It has little to no distinct taste of its own. However, when served separately, is often mixed with a variety of mild or hot spices typical of Gurage cuisine.

Gomen kitfo

''Gomen kitfo'' is another typical Gurage dish. Collard greens (ጎመን ''gōmen'') are boiled, dried and then finely chopped and served with butter, chili and spices. It is a dish specially prepared for the occasion of Meskel, a very popular holiday marking the discovery of the True Cross. It is served along with or sometimes even ''kitfo'' in this tradition called .

Sidama dishes

Wassa

The enset plant (called ''wesse'' in the Sidamo language) is central to Sidama cuisine and after grinding and fermenting the root to produce ''wassa'', it is used in the preparation of several foods.

Borasaame

''Borasaame'' is a cooked mixture of ''wassa'' and butter sometimes eaten with Ethiopian mustard greens and/or beans. It is traditionally eaten by hand using a false banana leaf and is served in a ', a vase-like ceramic vessel. A common variant of ''borasaame'' uses maize flour instead of ''wassa'' and is called ''badela borasaame''. ''Borasaame'' is typically paired with a seasoned yogurt drink called ''wätät''. Both are common foods for funerals and the celebration of ''Fichee Chambalaalla'', the Sidama new year.

Amulcho

is an enset flatbread used similarly to to eat wats made from beef, mushrooms, beans, gomen, or pumpkin.

Gomen ba siga

Gomen ba siga (ጎመን በስጋ, Amharic: "cabbage with meat") is a stewed mixture of beef and Ethiopian mustard served under a layer of bread.

Maize

A commonly grown crop in Sidama, maize (''badela'' in Sidaamu; also known as "corn" in North America) is often eaten as a snack with coffee. It can be ground into flour to make bread, roasted on the cob, or the kernels can be picked off to make ''bokolo'', which is served either boiled or roasted.

Breakfast

'' Fit-fit'' or ''fir-fir'' is a common breakfast dish. It is made from shredded ' or '' kitcha'' stir-fried with spices or ''wat''. Another popular breakfast food is , a large fried pancake made with flour, often with a layer of egg, eaten with honey.

'' Chechebsa'' (or ''kita 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. It is usually served in a large bowl with a dug-out made in the middle of the genfo and filled with spiced ''niter kibbeh''.

A variation of '' ful'', a fava bean stew with condiments, served with baked rolls instead of , is also common for breakfast.

Snacks

Typical Ethiopian snacks are '' dabo kolo'' (small pieces of baked bread that are similar to pretzels), or ''kolo'' (roasted barley sometimes mixed with other local grains). ''Kolo'' made from roasted and spiced barley, safflower kernels, chickpeas and/or peanuts are often sold by kiosks and street vendors, wrapped in a paper cone. ''Halewa'' is made with peanuts. Snacking on popcorn and traditional lentil samosa is also common.

Beverages

Traditional alcoholic beverages

There are many different traditional alcoholic drinks which are home made and of natural ingredients.

Tella

''Tella'' is a home-brewed beer served in ''tella bet'' ("tella houses") which specialize in serving only ''tella''. ''Tella'' is the most common beverage made and served in households during holidays.

It is an alcoholic drink which is prepared from ''bikil'' (barley) as main ingredient and ''gesho'' (''Rhamnus prinoides'') for fermentation purpose.

In Oromiffaa, the drink is called ''farso'' and in Tigrinya '' siwa''.

Tej (honey wine)

'' Tej'' is a potent honey wine. It is similar to mead, and is frequently served in bars, particularly in a ''tej bet'' or "''tej'' house".

It is prepared from honey and gesho. It has a sweet taste and the alcoholic content is relatively higher than ''tella''. This drink can be stored for a long time; the longer it is stored, the higher the alcohol content, and the stronger the taste.

Areki (katikala)

''Areki'', also known as ''katikala'', is probably the strongest alcoholic drink of Ethiopia. It is a home distilled spirit that is often filtered through charcoal to remove off tastes or flavored by smoking or infusion with garlic.

Non-alcoholic beverages

Ethiopians have diverse traditional non-alcoholic drinks which include natural and healthy ingredients.

Kenetto (keribo)

''Kenetto'', also known as ''keribo'', is a non-alcoholic traditional drink. It is mostly used as substitute for ''tella'' for those who do not drink alcohol.

Borde

''Borde'' is a cereal-based traditional fermented beverage famous in southern Ethiopia.

Manufactured drinks

Just like the rest of the world, Ethiopians also enjoy several locally manufactured beers, wine and non-alcoholic products like Coca-Cola and other similar products.
Ambo Mineral Water or ''Ambo wuha'' is a bottled carbonated mineral water, sourced from the springs in Ambo Senkele near the town of Ambo.

Non-alcoholic brews (hot drinks)

Atmet

''Atmet'' is a barley- and oat-flour based drink that is cooked with water, sugar and ''kibe'' (Ethiopian clarified butter) until the ingredients have combined to create a consistency slightly thicker than eggnog. Though this drink is often given to women who are nursing, the sweetness and smooth texture make it a comfort drink for anyone who enjoys its flavor.

Coffee

According to some sources, drinking of coffee (''buna'') is likely to have originated in Ethiopia. A key national beverage, it is an important part of local commerce.

The coffee ceremony is the traditional serving of coffee, usually after a big meal. It often involves the use of a '' jebena'' (ጀበና), a clay coffee pot in which the coffee is boiled. The preparer roasts the coffee beans in front of guests, then walks around wafting the smoke throughout the room so participants may sample the scent of coffee. Then the preparer grinds the coffee beans in a traditional tool called a . The coffee is put into the ''jebena'', boiled with water, and then served in small cups called ''si'ni''. Coffee is usually served with sugar, but 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 toasted barley (or '' kolo''), are often served with the coffee. In most homes, a dedicated coffee area is surrounded by fresh grass, with special furniture for the coffee maker. A complete ceremony has three rounds of coffee (''abol'', ''tona'' and ''bereka'') and is accompanied by the burning of frankincense.

Tea (shai)

Tea will most likely be served if coffee is declined. Tea is grown in Ethiopia at Gumaro and Wushwush.

Boiled coffee leaves

Across southern Ethiopia, many groups drink boiled coffee leaves, called ''kuti'' among the Harari in the east and ''kaari'' among the Majang in the west. This is often made with widely varying seasonings and spices, such as sugar, salt, rue, hot peppers, ginger. The Ethiopian Food Safety Authority has registered the safety of coffee leaf infusions with the European Union.

See also

* List of African cuisines
* Ethiopian Jewish cuisine
* Eritrean cuisine

References

External links

Mesob Across America: Ethiopian Food in the U.S.A.
A book about the history and culture of Ethiopian cuisine

Ethiopian Restaurant Guide
A guide to Ethiopian restaurants in the USA. Includes video visits to some restaurants

All About Tej
An extensive website about the Ethiopian honey wine

Raw Meat, a Manly Ethiopian Dish
The Los Angeles Times, 14 July 2011

Ethiopian Spices
by Fassica - Authentic Ethiopian Food and Spices

{{Portal bar, Africa, Food

East African cuisine