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This is how you eat in Ethiopia: a lot of injera and no cutlery

This is how you eat in Ethiopia: a lot of injera and no cutlery

Ethiopian food is going through a good moment on a gastronomic level and is beginning to be recognized thanks to the variety and attractiveness of its dishes.

Traditional Ethiopian dish on injera.

To know Ethiopian food, two fundamental things must be taken into account: one, injera is the basis of all its gastronomy and two, eat with your hands. Having said that, it’s time to wash our hands, roll up our sleeves and enjoy. Selamta neh literally means ‘may you have peace’ and is their way of wishing bon appetit before starting the culinary feast.

You cannot talk about Ethiopian cuisine without starting with the injeraa kind of flat, spongy bread that serves as a base for almost all meals. Made from teff flour, a grain native to Ethiopia, injera is fermented for several days before being cooked, giving it a slightly tart flavor. Similar to Mexican tortillas, injera is served with a wide variety of dishes, from stews to salads. It is eaten with the hands and fulfills the function of both a plate and a spoon to pick up the food.

Beef roasted on the bone in Addis Ababa, Ethiopia.

The traveler must know that Pork is not commonly consumed in Ethiopia. because the majority of the population is devoted to both the Ethiopian Orthodox Church and Islam, but beyond pork there are countless meat dishes that will delight the most foodie traveler.

The The most emblematic dishes of Ethiopian cuisine are wot and alichawhich consist of aromatic stews of meat, legumes or vegetables Slowly cooked in a blend of exotic spices and local seasonings. From berbere, a mixture of spicy spices, to niter kibbeh, a butter with garlic and ginger, each dish offers intense and complex flavors that will not leave anyone who tries them indifferent.

Palates without fear of spiciness can taste the watt, a very spicy stew originating from the Amhara region which is made with beef, chicken, lamb, goat and, sometimes, fish. The meat is cooked with legumes and vegetables to which chopped onion, hot paprika, chilli and cloves are added.

Kitfo is a traditional dish present in Ethiopian cuisine.

In Ethiopia there are also very present vegetable dishes, especially during Ramadan. And, among the best known, we find the shirowhich consists of a chickpea or lentil stew to which onion, garlic and ground ginger are added. There is also a spreadable version that would be something similar to hummus, but with a spicier flavor.

What do you drink in Ethiopia?

Coffee roasting ceremony, Ethiopia.

In conclusion, Ethiopian food is an experience for the senses and serves to unite the people who share it. From the moment the feast begins by tasting an injera until it ends with a glass of jebena accompanied by a plate of Yemarina Yewotet Dabo, it is an unforgettable adventure that demonstrates the rich gastronomic heritage of this ancestral land.

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    Source: Viajar



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