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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]
This is a list of African cuisines.A cuisine is a characteristic style of cooking practices and traditions, [1] often associated with a specific culture.The various cuisines of Africa use a combination of locally available fruits, cereal grains and vegetables, as well as milk and meat products.
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A Southern African food, Mogodu is a derivative of tripe served as a stew with hot pap usually in winter. Malva pudding: Southern Africa: A sweet pudding of Afrikaner origin, usually served hot with custard or ice-cream. It is made with apricot jam and has a spongy caramelized texture. It is often found on the dessert menu of South African ...
Vegetarian: The vegetable only style is known as ʾätkəlt bäyaynätu (አትክልት በያይነቱ) or yetsom beyaynetu (የጾም በያይነቱ). [2] Here, ʾätkəlt refers to "plants" or "vegetables", and yetsom signifies "fasting", denoting the period when members of the Ethiopian Orthodox Tewahedo Church abstain from consuming meat and dairy products for several weeks.
It is the most popular traditional food in Eritrea and Ethiopia. Considered the national dish, it is the food of choice during formal and informal gatherings, eaten together as part of a group who share a communal bowl and basket of injera. It is eaten only on special occasions since it takes approximately 10 hours to prepare adequately. [1]
Avena abyssinica, also known as the Ethiopian oat and "Ajja" by Ethiopians, is a member of the family Poaceae. [ 2 ] [ 3 ] This grain has long been used in Ethiopia and is well adapted to the high elevations and other conditions there.