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Ethiopian cuisine consists of various vegetable or meat side dishes and entrees, usually a wat or thick stew, served atop injera, a large sourdough flatbread, which is 50 cm (20 inches) in diameter and made out of fermented teff flour. One does not eat with utensils, but instead uses injera (always with the right hand) to scoop up the entrees and side dishes. Asian cuisine is a term for the various cuisines of South, East and Southeast Asia and for fusion dishes based on combining them. ... See the individual entries for: Austrian cuisine British cuisine English cuisine Scottish cuisine Welsh cuisine Anglo-Indian cuisine Modern British cuisine Belgian cuisine Czech cuisine Danish cuisine Dutch cuisine Finnish cuisine French cuisine Basque cuisine German cuisine Hungarian cuisine Icelandic cuisine Irish cuisine Italian cuisine Cuisine of Sicily Lappish cuisine... Caribbean cuisine is a fusion of African, Amerindian, French, Indian, and Spanish cuisine. ... South Asian cuisine includes the cuisines of the South Asia. ... Latin American cuisine is a phrase that refers to typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. ... The term Middle Eastern cuisine refers to the various cuisines of the Middle East. ... North American cuisine is a term used for foods native to or popular in countries of North America. ... Cuisine of Africa reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. ... Cooking is the act of preparing food. ... This is a list of food preparation utensils, also known as kitchenware. ... // United States measures Note that the measurements in this section are in U.S. customary units. ... This article is being considered for deletion in accordance with Wikipedias deletion policy. ... A kitchen is a room used for food preparation and sometimes entertainment. ... For the coarsely ground flour, see flour. ... This meal, consisting of injera and several kinds of wat or tsebhi (stew), is typical of Ethiopian and Eritrean cuisine. ... Sourdough starter made with flour and water refreshed for 3 or more days Sourdough is a symbiotic culture of lactobacilli and yeasts used to leaven bread. ... Crisp bread Making Tortillas A flatbread is a simple bread made from flattened dough. ... Binomial name Eragrostis tef (Zucc. ...

Traditional Ethiopian cuisine employs no pork of any kind, as most Ethiopians are either Muslims or Ethiopian Orthodox Christians, and are thus prohibited from eating pork. Furthermore, the Ethiopian Orthodox Church prescribes a number of fasting (tsom Ge'ez: ጾም ṣōm) periods, including Wednesdays, Fridays, and the entire Lenten season, so Ethiopian cuisine contains many vegetarian (Amharic: ye-tsom የጾም ye-ṣōm, Tigrinya: nay-tsom ናይጾም nāy-ṣōm) dishes. This has also led Ethiopian cooks to develop a rich array of cooking oil sources: besides Sesame and safflower, Ethiopian cuisine also uses nug (also spelled noog, known also as niger seed).^[1] Ethiopian restaurants are a popular choice for vegetarians living in Western countries. Two halves of pork being delivered Pork is the culinary name for meat from pigs. ... For people named Islam, see Islam (name). ... The Ethiopian Orthodox Tewahedo Church (in Amharic: የኢትዮጵያ ኦርቶዶክስ ተዋሕዶ ቤተክርስትያን Yäityopya ortodoks täwahedo bétäkrestyan) is an Oriental Orthodox church in Ethiopia that was part of the Coptic Orthodox Church until 1959, when it was granted its own Patriarch by Coptic Orthodox Pope of Alexandria and Patriarch of All... Fasting is primarily the act of willingly abstaining from some or all food, drink, or both, for a period of time. ... It has been suggested that Cuaresma be merged into this article or section. ... A variety of vegetarian food ingredients. ... Note: This article contains special characters. ... Tigrinya (Geez ትግርኛ tigriññā, also spelled Tigrigna) is a Semitic language spoken by the Tigray-Tigrinya people in central Eritrea (there referred to as the Tigrinya people), where it is one of the main working languages (Eritrea does not have official languages), and in the Tigray Region of Ethiopia (whose... Binomial name Sesamum indicum L. Sesame (Sesamum indicum) is a flowering plant in the genus Sesamum. ... Binomial name Carthamus tinctorius (Mohler, Roth, Schmidt & Boudreaux, 1967) Safflower is a highly branched, herbaceous, thistle-like annual, usually with many long sharp spines on the leaves. ... Binomial name Guizotia abyssinica (L.f. ...

Ethiopian cuisine is also known for its spiciness. J. Innes Miller cites a publication of the Ethiopian Ministry of Education that listed a number of spices grown in Ethiopia in 1954, which include fenugreek, cumin, basil, coriander, ginger, saffron, mustard, cardamom, "Red pepper" (Capsicum annuum) and thyme. Innes Miller notes that "all of these, except red pepper, belonged to the Roman world."^[2] Several countries have government departments named the Ministry of Education Komisja Edukacji Narodowej of the Polish-Lithuanian Commonwealth in 1773. ... Binomial name Trigonella foenum-graecum L. Fenugreek (Trigonella foenum-graecum) belongs to the family Fabaceae. ... Binomial name L. Cumin (Cuminum cyminum) (sometimes misspelled cummin) is a flowering plant in the family Apiaceae, native from the east Mediterranean to East India. ... Binomial name L. Basil (Ocimum basilicum) (pronounced BAY-zl or BAZZ-il), of the Family Lamiaceae, is also known as Sweet Basil. ... Binomial name Coriandrum sativum L. Percentages are relative to US recommendations for adults. ... Binomial name Zingiber officinale Roscoe Ginger is commonly used as a spice in cuisines throughout the world. ... Binomial name Crocus sativus L. Saffron (IPA: ) is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. ... Species See text The mustards are several plant species in the genus Brassica whose proverbially tiny mustard seeds are used as a spice and, by grinding and mixing them with water, vinegar or other liquids, are turned into a condiment also known as mustard. ... Genera Amomum Elettaria The name cardamom is used for herbs within two genera of the ginger family Zingiberaceae, namely Elettaria and Amomum. ... It has been suggested that this article or section be merged with Chili pepper. ... Species About 350 species, including: Thymus adamovicii Thymus altaicus Thymus amurensis Thymus bracteosus Thymus broussonetii Thymus caespititius Thymus camphoratus Thymus capitatus Thymus capitellatus Thymus camphoratus Thymus carnosus Thymus cephalotus Thymus cherlerioides Thymus ciliatus Thymus cilicicus Thymus cimicinus Thymus comosus Thymus comptus Thymus curtus Thymus disjunctus Thymus doerfleri Thymus glabrescens Thymus...

Types of Ethiopian Cuisine

Raw ingredients in Harar

Berbere, a combination of powdered chile pepper and other spices (somewhat analogous to Southwestern American chili powder), is an important ingredient used in many dishes. Also essential is niter kibbeh, a clarified butter infused with ginger, garlic, and several spices. Image File history File linksMetadata Ethiopiaspicehaarar. ... Image File history File linksMetadata Ethiopiaspicehaarar. ... Berbere is an Ethiopian spice mixture whose ingredients usually include chilies, ginger, cloves, coriander, and allspice. ... The chile pepper, chili pepper, or chilli pepper, or simply chile, is the fruit of the plant Capsicum from the nightshade family, Solanaceae. ... Southwestern cuisine is food styled after the rustic cooking of Texas, Oklahoma, New Mexico, Arizona, Nevada, Utah, and Colorado. ... Chili powder (also called chili mix) is a spice mix consisting of various ratios of dried ground chile peppers, cumin, garlic, and oregano. ... Niter kibbeh or niter qibe (Geez ንጥር ቅቤ niṭer ḳibē) is a seasoned clarified butter used in Ethiopian cooking. ... Clarified butter is butter that has been rendered to separate the milk solids and water from the butter fat. ...

Wat

This meal, consisting of injera and several kinds of wat (stew), is typical of Ethiopian and Eritrean cuisine.

Wat stews all begin with a large amount of chopped red onions, which the cook simmers in a pot. Once the onions have softened, the cook adds niter kebbeh (or, in the case of vegan dishes, vegetable oil). Following this, the cook adds berbere to make a spicy qey (Amharic: ቀይ ḳey, Tigrinya: ቀይሒ ḳeyḥī; "red") wat, or may omit the berbere for a milder alicha wat or alecha wat (Ge'ez : አሊጫ ālič̣ā). In the event that the berbere is particularly spicy, the cook may elect to add it before the kibbeh or oil so the berbere will cook longer and become milder. Finally, the cook adds meat such as beef (siga, Ge'ez: ሥጋ śigā), chicken (Amharic: ዶሮ dōrō, Tigrinya: ደርሆ derhō), or lamb (Amharic: በግ beg, Tigrinya በግዕ beggi^ʕ); legumes such as split peas (Amharic: ክክ kik, Tigrinya: ክኪ kikkī) or lentils (Amharic: ምስር misir, Tigrinya: ምስሪ misrī); or vegetables such as potatoes (dinich, Amharic: ድንች dinič). Download high resolution version (2560x1920, 898 KB) Wikipedia does not have an article with this exact name. ... Download high resolution version (2560x1920, 898 KB) Wikipedia does not have an article with this exact name. ... A wat is an Ethiopian stew which may be prepared with chicken, beef, lamb, a variety of vegetables, and spice mixtures such as berbere and niter kebbeh, a seasoned clarified butter. ... For the parody newspaper, see The Onion. ... It has been suggested that this article or section be merged with cooking oil. ... Kinnikuman character, see Meat Alexandria. ... For other uses, see Beef (disambiguation). ... This article or section does not adequately cite its references or sources. ... It has been suggested that Lambing be merged into this article or section. ... Varieties of soybean seeds, a popular legume Pea pods A legume is a plant in the family Fabaceae (or Leguminosae), or a fruit of these plants. ... Binomial name Pisum sativum L. A pea is the small, edible round green bean which grows in a pod on the leguminous vine Pisum sativum, or in some cases to the immature pods. ... Lens culinaris. ... Vegetables on a market Vegetable is a nutritional and culinary term denoting any part of a plant that is commonly consumed by humans as food, but is not regarded as a culinary fruit, nut, herb, spice, or grain. ... Binomial name Solanum tuberosum L. The potato (Solanum tuberosum) is a perennial plant of the Solanaceae, or nightshade, family, commonly grown for its starchy tuber. ...

Tibs

Alternatively, rather than being prepared as a stew, meat or vegetables may be sautéed to make tibs (also tebs, t'ibs, tibbs, t.ibs, etc., Ge'ez ጥብስ ṭibs). Tibs is served normal or special, "special tibs" is served on a hot dish with vegetables (salad) mixed in. The mid-18th century European visitor to Ethiopia, Remedius Prutky, describes tibs as a portion of grilled meat served "to pay a particular compliment or show especial respect to someone."^[3] Sautéing is a method of cooking food using a small amount of fat in a shallow pan over relatively high heat. ...

Kitfo

Another distinctive Ethiopian dish is kitfo (frequently listed as ketfo), which consists of raw (or rare) ground beef marinated in mitmita (Ge'ez: ሚጥሚጣ mīṭmīṭā, a very spicy chili powder) and niter kibbeh. Gored gored is very similar to kitfo, but uses cubed, rather than ground, beef. Kitfo (sometimes ketfo) is a dish consisting of raw beef eaten in Ethiopia and Eritrea. ... Gored gored is a raw beef dish eaten in Eritrea and Ethiopia. ...

Breakfast foods

Firfir or fitfit, (Ge'ez: ፍርፍር firfir; ፍትፍት fitfit) made from shredded injera with spices, is a typical breakfast dish. Another popular breakfast food is dulet (Ge'ez: ዱለት dūlet), a spicy mixture of tripe, liver, beef, and peppers with injera. Fatira consists of a large fried pancake made with flour, often with a layer of egg, eaten with honey. Chechebsa (or kita firfir) resembles a pancake covered with berbere and kibbeh, or spices and honey, and may be eaten with a spoon. Fit-fit is an Eritrean and Ethiopian food typically served at breakfast (though it can be served at other meals as well). ... Two pancakes with maple syrup. ... A jar of honey, shown with a wooden honey server and scones/biscuits. ...

Ethiopian beverages

Coffee ceremony in Harar

Tej is a honey wine, similar to mead, that is frequently drunk in bars (in particular, in a tej bet; Ge'ez ጠጅ ቤት ṭej bēt, "tej house"). katikal and araki are inexpensive local spirits that are very strong. Image File history File linksMetadata Cofferitualhaarar. ... Image File history File linksMetadata Cofferitualhaarar. ... Harar (sometimes spelled Harrar, Hārer, or Harer) is an eastern city in Ethiopia, and the capital of the modern Harari ethno-political division (or kilil) of Ethiopia. ... Tej is a mead or honey wine brewed and consumed in Ethiopia. ... Mead Mead is a fermented alcoholic beverage made of honey, water, and yeast. ... Note: This article contains special characters. ... Nobuyoshi Araki , born May 25, 1940 in Tokyo) is a Japanese photographer and contemporary artist. ...

Coffee (buna) originates from Ethiopia, and is a central part of Ethiopian beverages. Equally important is the ceremony which accompanies the serving of the coffee, which is sometimes served from a jebena (ጀበና), a clay coffee pot in which the coffee is boiled. In most homes a dedicated coffee area is surrounded by fresh grass, with special furniture for the coffee maker. A cup of coffee. ...

Serving style

A mesob (Ge'ez: መሶብ mesōb) is a tabletop on which food is traditionally served. The mesob is usually made of straw. It has a lid that is kept on it until time to eat. Just before the food is ready, a basin of water and soap is brought out for washing one's hands. When the food is ready, the top is taken off of the mesob and the food is placed in the mesob. When the meal is finished, the basin of water and soap is brought back out for the hands to be washed again.

Gurage dishes

Gurage cuisine additionally makes use of the false banana plant (enset, Ge'ez: እንሰት inset), a type of ensete. The plant is pulverized and fermented to make a bread-like food called qocho or kocho (Ge'ez: ቆጮ ḳōč̣ō), which is eaten with kitfo.^[4] The root of this plant may be powderized and prepared as a hot drink called bulla (Ge'ez: ቡላ būlā), which is often given to those who are tired or ill. Another typical Gurage preparation is coffee with butter (kebbeh). Gurage is an ethnic group in Ethiopia. ... Ensete is one of three genera of plants in the banana family, Musaceae. ...

Notes

1. ^ Paul B. Henze, Layers of Time: A history of Ethiopia (New York: Palgrove, 2000), p. 12 and note
2. ^ J. Innes Miller, The Spice Trade of the Roman Empire (Oxford: Clarendon Press, 1969), p. 108
3. ^ J.H. Arrowsmith-Brown (trans.), Prutky's Travels in Ethiopia and other Countries with notes by Richard Pankhurst (London: Hakluyt Society, 1991), p. 286
4. ^ Uses of Enset (English) (HTML). The 'Tree Against Hunger': Enset-Based Agricultural Systems in Ethiopia. American Association for the Advancement of Science (1997). Retrieved on 2007-08-13.

The American Association for the Advancement of Science (AAAS) is an organization that promotes cooperation between scientists, defends scientific freedom, encourages scientific responsibility and supports scientific education for the betterment of all humanity. ... Year 2007 (MMVII) is the current year, a common year starting on Monday of the Gregorian calendar and the AD/CE era. ... is the 225th day of the year (226th in leap years) in the Gregorian calendar. ...

External links

• Ethiopian Restaurants: Worldwide Listing
• Eating and Drinking in Ethiopia
• Ethiopia: Spicy Food from the Cradle of Civilization
• Injera recipe Injera is a traditional Ethiopian bread