Ethiopian Food

Ethiopian Food is a pioneer in the history of culinary art of ancient cuisine. The meal is served on a large platter mainly to be share that is draped with Enjera bread, and selection of foods decoratively arranged around the center dish.

Implicitly eating Ethiopian food is an art and a ritual of respect by itself. Breaking of enjera or injera together and sharing from a common plate, signifying the bonds of loyalty and relationship.

About Ethiopian Food

The food is eaten mostly with the right hand finger tips, and bite sized piece of Injera is broken off to pick up a mouthful of the chosen dish, diners simply tear off a piece of injera, use it to scoop up some of the various dishes and pop it in their mouths.

During a meal with close friends or family, it is a common custom to feed others in the group with your hands by putting the rolled injera or a spoon full of other dishes into another’s mouth. This is called a gursha, an act of respect, friendship and love. Utensils are rarely used with Ethiopian cuisine.

Most Ethiopian dishes have a stew consistency, that come in a variety of veggies, beef, lamb, and chicken, served with Injera, the unique thin flat spongy bread, which is part of every entree; is made from fermented Teff dough and it has a slightly tangy flavor and a wonderful light and airy texture.

Ethiopia dishes are seasoned by the variety of spices used to give them their exotic taste. These range from the hottest of most peppery spiced to very mild. Main ingredients are berbere “a typical Ethiopian spicy red pepper”, Awaze “red pepper and assorted spices paste” and niter kibbeh aa assorted spices infused clarified butter.

The more delicately seasoned watts are called Alicha, which contain no berbere. Alicha indicates a mild stew while Wot are stews with the spicy flavor of berbere. Fitfit is a combination dish prepared with broken bits of the Injera itself soacked in a particular dish. Tibs are sautéed dishes add to the variety of a meal.

In modern Ethiopian cuisine, Pasta is frequently available throughout Ethiopia, including rural areas. Like the other dishes Ethiopian style pasta is the most flavorful than the original Italian version. As Coffee is originate from Ethiopia it is also a large part of Ethiopian culture after every meal a coffee ceremony is enacted.

Post a comment