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Enset – a root crop, particularly important to the south of Ethiopia [2] [3] Teff – a grain widely cultivated and used in Eritrea and Ethiopia, where it is used to make injera or tayta. Teff accounts for about a quarter of total cereal production in Ethiopia. [4] Gesho – leaves and stem used to flavour tej (mead) and tella (beer)
The culture of Ethiopia is diverse and generally structured along ethnolinguistic lines. The country's Afro-Asiatic-speaking majority adhere to an amalgamation of traditions that were developed independently and through interaction with neighboring and far away civilizations, including other parts of Northeast Africa, the Arabian Peninsula, India, and Italy.
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]
ADDIS ABABA (Reuters) - The U.N. World Food Programme (WFP) has resumed distribution of food to roughly 900,000 refugees across Ethiopia after revamping safeguards and controls, following reports ...
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.
According to writer and food scholar Dr. Scott Alves Barton, “Yams are considered to be the most common African staple aboard Middle Passage ships; some estimates say 100,000 yams fed 500 ...
This cultural center was originally built as azmari bet (In English "House of Azmaris", the Amharic name for an Ethiopian traditional music house). [1]Due to changes caused by urban development of Addis Ababa, Fendika remained one of the last folk music houses in Kazanchis neighbourhood in 2008.
Injera is thus simultaneously a food, eating utensil, and plate. When the entire "tablecloth" of injera is gone, the meal is over. In Ethiopia and Eritrea, injera is eaten daily in virtually every household. Outside of Ethiopia and Eritrea, injera may be found in grocery stores and restaurants specializing in Ethiopian and Eritrean cooking.