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Brassica carinata is a species of flowering plant in the Brassicaceae family. [1] [2] It is referred to by the common names Ethiopian rape or Ethiopian mustard. [3] It is believed to be a hybrid between Brassica nigra and Brassica oleracea. [4] The flowers attract honey bees to collect pollen and nectar.
Gursha Ethiopian Cuisine (1821 Douglas Blvd., Suite C5, Roseville): Eaters use housemade injera to pinch shiro wat (stewed chickpeas) or gomen be siga (seasoned ground beef with collard greens) at ...
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.
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 ...
Injera became more common in the United States during a spike in Ethiopian immigration in the 1980s and 1990s, [17] largely because of the Refugee Act passed in 1980. [18] Teff flour is now being produced in the United States by several companies, making teff more accessible to expatriate Ethiopians. [ 19 ]
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.
The Ethiopian New Year has a rich cultural history dating back to the days of Queen Sheba. In fact, the holiday's name is derived from a story about Queen Sheba's return to Ethiopia after a visit ...
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]