Apart from the unique complexion of the people, and the variety of the culture, Ethiopia has a tasty and distinctive cuisine.
Injera: Being the most basic part of every meal, this vegan, gluten-free spongy flat bread made from teff grain is used to eat any and every type of stew in Ethiopia.
Shiro: With chickpea and broad bean flour as the main ingredients, Shiro is probably the most common meal to be enjoyed by all. Shiro can be a soupy thin stew or thick glob like dish, both of which present a different and unique taste.
Doro wet (Ethiopian chicken stew): If there is one dish Ethiopians are very passionate about, it is doro wet. This dish is a holiday must-have amongst Ethiopian households. This hot, spicy stew makes use of every bit of the chicken and whole boiled eggs, guaranteeing your taste buds a work day ahead of them.
Kitfo: A dish made from minced beef, it’s a favorite of most locals and some foreigners (similar to beef taratar). It can be ordered raw (tire), medium-rare (leb leb), or well-done (yebesele). It is usually served with local cheese, a ‘False Banana’ flatbread called Kocho and cabbage (Gomen). Many Ethiopians will have it raw, with a side of local hot-sauce.
Tej (Honey-wine): Tej, special wine made from fermented organic honey has a long history in the Ethiopian culture. It is believed to be the drink used for the toast between King Solomon and Queen Sheba. With a sweet taste and high alcoholic content, it is a favorite drink of locals, particularly on weekends andholidays.
Tella: Beer brewed at home with 2-5% alcoholic content, it is a holiday special in Ethiopian households. It’s popularity is also evident from the special Tella shops (Tella bet) around town. Traditional Tella bet is usually advertised by a small tin can placed on top of vertical stick.
Buna (Coffee): It is no secret to the world that Ethiopia gave birth to Coffee. Ethiopian coffee, compared to coffee from other parts of the world, has a rich aroma. It is enjoyed by households with a trademark ceremony, a comprehensive process that includes roasting, grinding, brewing and drinking it. In addition to the coffee preparation process, the ceremony includes burning incense, a clay coffee pot (jebena), coffee cup (sini). The ceremony is just as pleasant as the coffee itself. Coffee shops, both traditional and modern, can be found all over Addis.
What Ethiopians Drink and Eat
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