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The Perfect Food from Etheopia Now


If the Ethiopian cuisine has the air of monotony, it is because it accompanies morning, noon or evening, from Monday to Sunday, the traditional injera. This kind of thick and spongy pancake, cooked from cereal flour, usually tef, serves as a support and accompaniment to all Ethiopian dishes. A short fermentation (1 to 3 days) gives it its characteristic sour taste.

·         Injera is the support, the tool, and the basis of Ethiopian food. Unrolled on the plate, we put the various preparations. We then cut pieces (with the right hand!) With which we catch the different dishes. This dish is enjoyed as a group, with family or friends, everyone serving on the same plate.
·         Another basic ingredient of Ethiopian cuisine is Berber, a mix of spices used to prepare many dishes. It contains garlic, peppers, coriander, cinnamon, cumin, ginger. Each family has its own recipe.
·         The niter kibbe, finally, is one of the secrets of Ethiopian cuisine. It is a kind of butter, cooked in onions, garlic, ginger and spices, then clarified.

The wat
We have on the injera several dishes in sauce based on vegetables or meat called wat . They can be divided into two categories: the key wat, cooked with peppers, garlic and onions, often made from meat, and the alichawat, non-spicy, with a much softer taste, often made from vegetables. You will usually be given a red powder, berbere or mitmita (stronger), which will allow you to season to your taste.

The wat meat ( sigawat ) can be prepared with mutton ( bege ), goat ( figel ), beef ( homespun ) or chicken ( dorowat ). The dorowat is the Ethiopian national dish.

The wat of vegetables is very common on days of fasting (Wednesday and Friday) and can be made from puree beans ( shirowat ), beans, lentils ( bet wat ), spinach or carrots. To discover the different vegetable preparations, ask for y etsombeyaynetu or in English "fasting food" and you will receive a large injera filled with different wats of vegetables, cabbages, beets and others. The dream of vegetarians!

Other traditional Ethiopian dishes
-   Sigateps: grilled meat (mutton, goat or beef), often caught in kibbe niter with onions, herbs and vegetables. The teps come in a multitude of dishes like shakilateps , served in a dish still on the embers.

-        Ketfo: crushed raw meat seasoned with berbere, then briefly cooked. The Ethiopian tartar steak,       somehow.

-            Maheberawi: mixed plate of meat: sigawats, teps and kefto served on the injera. To share !
-          YetsomBeyaynetu:vegetarian mixed plate: assortment of vegetable preparations placed on the injera .

-        The fish (assa): despite the lack of access to the sea, Ethiopians are very fond of fish, they fish in their many lakes. The most common are perch and tilapia. They are eaten in goulash (crushed in a tomato sauce) or in fillets.

Fasting days: A large portion of the country's Christian population (about two-thirds) fast twice a week on Wednesdays and Fridays. The Ethiopian church has seven fasting periods (180 days a year), the largest of which is between February and May and lasts 55 days. During periods of fasting, meat and food of animal origin are proscribed and often absent from restaurant cards. Pork, rabbit and duck are among the forbidden food.

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