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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 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 ...
Dried koseret herb. Koseret, specifically the subspecies L. a. var. koseret, is dried and used as an herb in Ethiopian cuisine.The smell is camphorous and minty. [16] Some describe its flavor as being similar to basil, [17] but it is not closely related to that herb (they are merely in the same order, Lamiales).
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]
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.
Kitcha (Tigrinya: ቅጫ, kitta Amharic: ቂጣ) (Oromo: Maxinoo) is a relatively thin unleavened bread typical of Ethiopian and Eritrean cuisine. It is generally made with wheat flour, water, and salt. [1] 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.
Avena abyssinica, also known as the Ethiopian oat and "Ajja" by Ethiopians, is a member of the family Poaceae.This grain has long been used in Ethiopia and is well adapted to the high elevations and other conditions there.
Although generally described as Ethiopian, mesob baskets belong to a larger tradition of Harari basketry. A mesob is depicted on the 10 birr note. Mesob baskets are used in funeral ceremonies to support family of the deceased person and the baskets are widely viewed as a symbolical representation of Ethiopian and Eritrean culture and their cuisine. [4]