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Wat or wet (Amharic: ወጥ, IPA:) or ito (Oromo: Ittoo) or tsebhi (Tigrinya: ጸብሒ, IPA:) is an Ethiopian and Eritrean stew that may be prepared with chicken, beef, lamb, a variety of vegetables, spice mixtures such as berbere (hot variety), and niter kibbeh, a seasoned clarified butter.
The topographic surveying was provided by soldiers from the 64th Engineer Battalion, 29th Engineer Company, and the project was known as the Ethiopia-United States Mapping Mission. Using the survey data from the Mapping Mission, The Army Map Service/Topocom completed the photogrammetric map compilation and cartographic map finishing operations. [3]
Injera (Amharic: እንጀራ, romanized: ənǧära, ; Tigrinya: ጣይታ, romanized: ṭayta; Oromo: budeena) is a sour fermented pancake-like flatbread with a ...
Info This map is part of a series of location maps with unified standards: SVG as file format, standardised colours and name scheme. The boundaries on these maps always show the de facto situation and do not imply any endorsement or acceptance. In case of changes of the shown area the file is updated.
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]
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A map of the regions and zones of Ethiopia. Wag Hemra (Amharic: ዋግ ኽምራ) is a Zone in the Amhara Region of Ethiopia.Its name is a combination of the former province of Wag, and the dominant local ethnic group, the Kamyr (or "Hemra") Agaw. [2]