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This is a list of Ethiopian and Eritrean dishes and foods. Ethiopian and Eritrean cuisines characteristically consists of vegetable and often very spicy meat dishes, usually in the form of wat (also w'et , wot or tsebhi ), a thick stew, served atop injera , a large sourdough flatbread , [ 1 ] which is about 50 centimeters (20 inches) in ...
Ethiopian cuisine (Amharic: 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 (Amharic: እንጀራ), a large sourdough flatbread, [1] which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. [1]
Beyaynetu (Amharic: በያይነቱ, romanized: bäyaynätu) is an Ethiopian dish, often savoured as a hearty meal. It combines injera—a sourdough flatbread—with a variety of ingredients, including meat and vegetables. [1] One of the national dishes of Ethiopia, it reflects the diverse flavours of the country's cuisine.
Lippia abyssinica, or koseret (Amharic: ኮሰረት, romanized: koserēt), is a species of flowering plant in the verbena family, Verbenaceae.It is endemic to Ethiopia but cultivated throughout tropical African countries.
Ethiopian cuisine and Eritrean cuisine characteristically consist of spicy vegetable and meat dishes, usually in the form of wat (or wot), a thick stew, served atop injera, a large sourdough flatbread, [14] which is about 50 centimetres (20 inches) in diameter and made out of fermented teff flour. [14]
And they serve a limited menu every Sunday from 11 a.m. to 3 p.m., or whenever the food runs out. ... What’s on the menu at Ethiopian Family Kitchen. Ethiopian cuisine is “unique stuff you won ...
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Abyssinia (/ æ b ɪ ˈ s ɪ n i ə /; [1] also known as Abyssinie, Abissinia, Habessinien, or Al-Habash) was an ancient region in the Horn of Africa situated in the northern highlands of modern-day Ethiopia and Eritrea. [2]