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List Of Ethiopian Dishes And Foods
This is a list of Ethiopian and Eritrean dishes and foods. Ethiopian and Eritrean cuisines characteristically consists of vegetable and often very spicy meat dishes, usually in the form of ''wat'' (also ''w'et'', ''wot'' or ''tsebhi''), a thick stew, served atop ''injera'', a large sourdough flatbread,Javins, Marie"Eating and Drinking in Ethiopia." Accessed July 2011. which is about in diameter and made out of fermented flour. and eat exclusively with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Injera (during Easter Time, Lalibela, Ethiopia)
Injera (, ; om, Biddeena; ) is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. In Ethiopia, Eritrea, and some parts of Sudan, injera is the staple. Injera is central to the dining process, like bread or rice elsewhere. Ingredients Traditionally, injera is made with just two ingredients – teff flour and water. Teff flour is ground from the grains of '' Eragrostis tef'', also known as teff, an ancient cereal crop from the Ethiopian Highlands. Teff production is limited to certain middle elevations with adequate rainfall, and, as it is a low-yield crop, it is relatively expensive for the average farming household. As many farmers in the Ethiopian highlands grow their own subsistence grains, wheat, barley, corn, or rice flour are sometimes used to replace some or all of the teff content. Teff seeds are graded according to color, used to make different kinds of injera: ''nech'' (white), ''key'' or ''quey'' (red), and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eleni Zaude Gabre-Madhin
Eleni Zaude Gabre-Madhin (born 12 July 1964) is an Ethiopian-born Swiss economist, and former chief executive officer of the Ethiopia Commodity Exchange (ECX). She has had many years of experience working on agricultural markets – particularly in Sub-Saharan Africa – and has held senior positions in the World Bank, the International Food Policy Research Institute (Washington), and United Nations (Geneva). ''Eleni'' ''Gebremedhn'' Eleni was born in Addis Ababa, Ethiopian Empire on 12 July 1964. She grew up in four different African countries including Kenya, Tanzania and South Africa. She speaks fluent Swahili, English, Amharic and French. She graduated from Rift Valley Academy in Kenya with the highest of honours. She has a PhD in Applied Economics from Stanford University, master's degrees from Michigan State University and bachelor's in economics from Cornell University. Eleni was selected as "Ethiopian Person of the Year" for the calendar year (2009/2010 Gregorian) b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clarified Butter
Clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat. Typically, it is produced by melting butter and allowing the components to separate by density. The water evaporates, some solids (i.e. whey proteins) float to the surface and are skimmed off, and the remainder of the milk solids (casein) sink to the bottom and are left behind when the butterfat (which would then be on top) is poured off or separated with a separatory funnel or a gravy fat separator. This butterfat is the clarified butter. Commercial methods of production also include direct evaporation, but may also be accomplished by decantation and centrifugation followed by vacuum drying; or direct from cream by breaking the emulsion followed by centrifugation. Properties Clarified butter has a higher smoke point () than regular butter (), and is therefore preferred in some cooking applications, such as sautéing. Clarified butter also has a much longer shelf lif ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Niter Kibbeh
''Niter kibbeh'', or ''niter qibe'' ( am, ንጥር ቅቤ '), also called (in Tigrinya), is a seasoned, clarified butter used in Ethiopian and Eritrean cuisine. Its preparation is similar to that of ghee, but ''niter kibbeh'' is simmered with spices such as ''besobela'' (known as Ethiopian sacred basil), koseret, fenugreek, cumin, coriander, turmeric, Ethiopian cardamom (korarima), cinnamon, or nutmeg before straining, imparting a distinct, spicy aroma. The version using vegetable oil instead of butter is called ''yeqimem zeyet''. See also * List of Ethiopian dishes and foods * Kibbeh Kibbeh (, also kubba and other spellings; ar, كبة, kibba; tr, içli köfte) is a family of dishes based on spiced ground meat, onions, and grain, popular in Middle Eastern cuisine. In Levantine cuisine, kibbeh is usually made by pounding ... References External links ''Niter kibbeh'' recipeAuthentic ''Niter Kibbeh'' (Ethiopian Spiced Clarified Butter) recipe Butt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kitfo
''Kitfo'' ( am, ክትፎ, ), is an Ethiopian traditional dish which originated among the Gurage people. It consists of minced raw beef, marinated in '' mitmita'' (a chili powder-based spice blend) and '' niter kibbeh'' (a clarified butter infused with herbs and spices). The word comes from the Ethio-Semitic root k-t-f, meaning "to chop finely; mince." ''Kitfo'' cooked lightly rare is known as ''kitfo leb leb''.Mesfin, D.J. ''Exotic Ethiopian Cooking'', Falls Church, Virginia: Ethiopian Cookbooks Enterprises, 2006, pp.124, 129. ''Kitfo'' is often served alongside—sometimes mixed with—a mild cheese called ''ayibe'' or cooked greens known as ''gomen''. In many parts of Ethiopia, ''kitfo'' is served with ''injera'', a spongy, absorbent sourdough crepe-style bread made from fermented teff flour, although in traditional Gurage cuisine, one would use '' kocho'', a thick flatbread made from the ''ensete'' plant. An ''ensete'' leaf may be used as a garnish. Though not consi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Injera
Injera (, ; om, Biddeena; ) is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. In Ethiopia, Eritrea, and some parts of Sudan, injera is the staple. Injera is central to the dining process, like bread or rice elsewhere. Ingredients Traditionally, injera is made with just two ingredients – teff flour and water. Teff flour is ground from the grains of '' Eragrostis tef'', also known as teff, an ancient cereal crop from the Ethiopian Highlands. Teff production is limited to certain middle elevations with adequate rainfall, and, as it is a low-yield crop, it is relatively expensive for the average farming household. As many farmers in the Ethiopian highlands grow their own subsistence grains, wheat, barley, corn, or rice flour are sometimes used to replace some or all of the teff content. Teff seeds are graded according to color, used to make different kinds of injera: ''nech'' (white), ''key'' or ''quey'' (red), an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Himbasha
Himbasha () or Ambasha (), is an Eritrean celebration bread that is slightly sweet. It became popular in Ethiopian cuisine and Eritrean cuisine, often served at special occasions. It is prepared in a number of varieties depending on region and nationality with the main two being the quintessential Ethiopian variant, and the more distinctive Eritrean flavoring with raisins. The dough is given a decorative touch before baking. The design varies in detail, but in general, is given the shape of a wheel with indentations to create several spokes (see picture). Common additions to the recipe include candied orange, ginger, or ground cardamom seeds, although plain varieties are not unheard of. See also * Ethiopian cuisine * List of African dishes There is a list of dishes found in African cuisine, a generalized term collectively referring to the cuisines of Africa. The continent of Africa is the second-largest landmass on Earth, and is home to hundreds of different cultural and E ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guizotia Abyssinica
''Guizotia abyssinica'' is an erect, stout, branched annual herb, grown for its edible oil and seed. Its cultivation originated in the Eritrean and Ethiopian highlands, and has spread to other parts of Ethiopia. Common names include noog/nug ( Ethio-Semitic and Eritrean ኑግ ''nūg'' or ኒህዩግ ''nihyug''); niger, nyger, or nyjer seed (all pronounced ); ramtil or ramtilla; inga seed; and blackseed. Seed Native to Ethiopia, Eritrea and Malawi, niger seeds are also grown in India. Niger seeds resemble sunflower seeds in shape, but are smaller in size and black. It bears a fairly thick, adherent seed coat and can be stored for up to a year without deterioration. Niger seed contains proteins, oil and soluble sugars. Noug has been described as semi-domesticated, self-incompatible crop with yellow flowering heads and seeds Recent studies have used molecular markers to reveal the genetic diversity of some noug populations grown in Ethiopia studies have reported regional genet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gored Gored
Gored gored (; ) is a raw beef dish eaten in Ethiopia and Eritrea. Whereas kitfo is minced beef marinated in spices and clarified butter, ''gored gored'' is cubed and left unmarinated. Like kitfo, it is widely popular and considered a national dish. It is often served with mitmita (a powdered seasoning mix) and awaze (a type of mustard and chilli sauce). Although the dish is sometimes compared to kitfo, gored gored is not eaten after being marinated in spices and butter. It is frequently served with injera flatbread, awaze chili sauce, and lemon wedges. Usually, the fat is left on the meat and eaten with it. Gored gored can be served as a stand-alone dish or in combination with the aforementioned ingredients, but it can also be included in a larger dinner, particularly during festive occasions and festivals. See also * Cuisine of Ethiopia * Cuisine of Eritrea * Kitfo * List of African dishes * Steak tartare Steak tartare or tartar steak is a dish of raw ground (mince ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Porridge
Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, (dried) fruit or syrup to make a sweet cereal, or it can be mixed with spices, meat or vegetables to make a savoury dish. It is usually served hot in a bowl, depending on its consistency. Oat porridge, or oatmeal, is one of the most common types of porridge. Gruel is a thinner version of porridge. Type of grains The term "porridge" is often used specifically for oat porridge (oatmeal), which is typically eaten for breakfast with salt, sugar, fruit, milk, cream or butter and sometimes other flavourings. Oat porridge is also sold in ready-made or partly cooked form as an instant breakfast. Other grains used for porridge include rice, wheat, barley, corn, triticale and buckwheat. Many types of porridge have their own names, such as congee, polenta, grits and kasha. Conventional ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ga'at
Genfo (, ''gänəfo''), Ga’at (, ''ga'atə''), or Marca (Oromiffa: Marqaa) is a stiff porridge-like substance that is normally formed into a round shape with a hole in the middle for the dipping sauce, a mixture of butter and red peppers, or pulses such as sunflower, seed, nut ( ''Carthamus tinctorius'') and flax ('' Linum usitatissimum''). Genfo shares many similarities with the Arab Asida. Genfo is made with barley or wheat flour and to cook it the flour and water are combined and stirred continuously with a wooden spoon. Genfo is presented in a large mound with a hole in the center, filled with a mixture of ''niter kibbeh'' and ''berbere''.Harry Kloman: ''Mesob Across America: Ethiopian Food in the U.S.A.'' Iuniverse, 2010, (online)/ref> The porridge may be eaten with the hands or with a utensil. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cumin
Cumin ( or , or Article title ) (''Cuminum cyminum'') is a in the Apiaceae, native to the Irano-Turanian Region. Its seeds – each one contained within a fruit, which is dried – are used in the cuisines of many cultures in both whole and ground form. Although cumin is thought to have use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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