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Lippia abyssinica, or koseret (Amharic: ኮሰረት, romanized: koserēt), is a species of flowering plant in the verbena family, Verbenaceae.It is endemic to Ethiopia but cultivated throughout tropical African countries.
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 ...
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]
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]
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.
Habesha peoples (Ge'ez: ሐበሠተ; Amharic: ሐበሻ; Tigrinya: ሓበሻ; commonly used exonym: Abyssinians) is an ethnic or pan-ethnic identifier that has been historically employed to refer to Semitic-speaking and predominantly Oriental Orthodox Christian peoples found in the highlands of Ethiopia and Eritrea between Asmara and Addis Ababa (i.e. the modern-day Amhara, Tigrayan, Tigrinya ...
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Himbasha (Tigrinya: ሕምባሻ) [1] or Ambasha (Amharic: አምባሻ), is an Ethiopian and Eritrean celebration bread that is slightly sweet. [2] [3] It became popular in Eritrean cuisine, often served at special occasions.
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