Ethiopia

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What Ethiopians Drink and Eat Submitted by: myguzo
Addis Ababa

Apart from the unique complexion of the people, and the variety of the culture, Ethiopia has a tasty and distinctive cuisine. Injera: Being the most basic part of every meal, this vegan, gluten-free spongy flat bread made from teff grain is used to eat any and every type of stew in Ethiopia. Shiro: With chickpea and broad bean flour as the main ingredients, Shiro is probably the most common meal to be enjoyed by all. Shiro can be a soupy thin stew or thick glob like dish, both of which present a different and unique taste. Doro wet (Ethiopian chicken stew): If there is one dish Ethiopians are very passionate about, it is doro wet. This dish is a holiday must-have amongst Ethiopian households. This hot, spicy stew makes use of every bit of the chicken and whole boiled eggs, guaranteeing your taste buds a work day ahead of them. Kitfo: A dish made from minced beef, it’s a favorite of most locals and some foreigners (similar to beef taratar). It can be ordered raw (tire), medium-rare (leb leb), or well-done (yebesele). It is usually served with local cheese, a ‘False Banana’ flatbread called Kocho and cabbage (Gomen). Many Ethiopians will have it raw, with a side of local hot-sauce. Tej (Honey-wine): Tej, special wine made from fermented organic honey has a long history in the Ethiopian culture. It is believed to be the drink used for the toast between King Solomon and Queen Sheba. With a sweet taste and high alcoholic content, it is a favorite drink of locals, particularly on weekends andholidays. Tella: Beer brewed at home with 2-5% alcoholic content, it is a holiday special in Ethiopian households. It's popularity is also evident from the special Tella shops (Tella bet) around town. Traditional Tella bet is usually advertised by a small tin can placed on top of vertical stick. Buna (Coffee): It is no secret to the world that Ethiopia gave birth to Coffee. Ethiopian coffee, compared to coffee from other parts of the world, has a rich aroma. It is enjoyed by households with a trademark ceremony, a comprehensive process that includes roasting, grinding, brewing and drinking it. In addition to the coffee preparation process, the ceremony includes burning incense, a clay coffee pot (jebena), coffee cup (sini). The ceremony is just as pleasant as the coffee itself. Coffee shops, both traditional and modern, can be found all over Addis.