Hanida Popular Books

Hanida Biography & Facts

Ethiopian cuisine (Amharic: የኢትዮጵያ ምግብ "Ye-Ītyōṗṗyā məgəb") characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of wat, a thick stew, served on top of injera (Amharic: እንጀራ), a large sourdough flatbread, which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. Ethiopians usually eat with their right hands, using pieces of injera to pick up bites of entrées and side dishes. The Ethiopian Orthodox Tewahedo Church prescribes a number of fasting periods known as tsom (Ge'ez: ጾም ṣōm), including all Wednesdays and Fridays and the whole Lenten season (including fifteen days outside Lent proper). Per Oriental Orthodox tradition, the faithful may not consume any kind of animal products (including dairy products and eggs) during fasts; therefore, Ethiopian cuisine contains many dishes that are vegan. Overview A typical dish consists of injera accompanied by a spicy stew, which frequently includes beef, lamb, vegetables and various types of legumes, such as lentils is traditionally consumed on the mesob. The cuisines of the Southern Nations, Nationalities and People's Region and the Sidama region also make use of the false banana plant (enset, Ge'ez: እንሰት ïnset), a type of ensete. The plant is pulverized and fermented to make various foods, including a bread-like food called kocho (Ge'ez: ቆጮ ḳōč̣ō), which is eaten with kitfo. The root of this plant may be powdered and prepared as a hot drink called bulla (Ge'ez: ቡላ būlā), which is often given to those who are tired or ill. Another typical Gurage preparation is coffee with butter (kebbeh). Kita herb bread is also baked. Due in part to the brief Italian occupation, pasta is popular and frequently available throughout Ethiopia, including rural areas. Coffee is also a large part of Ethiopian culture and cuisine. After every meal, a coffee ceremony is enacted and coffee is served. Restrictions of certain meats Ethiopian Orthodox Christians, Ethiopian Jews and Ethiopian Muslims avoid eating pork or shellfish, for religious reasons. Pork is considered unclean in Ethiopian Orthodox Christianity, Judaism and Islam. Most Ethiopian Protestants or P'ent'ay also abstain from eating food already prohibited from the Orthodox church. Many Ethiopians abstain from eating certain meats, eating mostly vegetarian foods, partially from the high cost of meat, eggs, dairy products. Traditional ingredients Berbere, a combination of powdered chili pepper and other spices (cardamom, fenugreek, coriander, cloves, ginger, nutmeg, cumin and allspice) is an important ingredient used to add flavor to many varied dishes like chicken stews and baked fish dishes. Also essential is niter kibbeh, a clarified butter infused with ginger, garlic, and several spices. Mitmita (Amharic: ሚጥሚጣ, IPA: [mitʼmitʼa]) is a powdered seasoning mix used in Ethiopian cuisine. It is orange-red in color and contains ground birdseye chili peppers (piri-piri), cardamom seed, cloves and salt. It occasionally has other spices including cinnamon, cumin and ginger. In their adherence to strict fasting, Ethiopian cooks have developed a rich array of cooking oil sources—besides sesame and safflower—for use as a substitute for animal fats which are forbidden during fasting periods. Ethiopian cuisine also uses nug (also spelled noog, also known as "niger seed"). Dishes Wat Wat begins with a large amount of chopped red onion, which is simmered or sauteed in a pot. Once the onions have softened, niter kebbeh (or, in the case of vegan dishes, vegetable oil) is added. Following this, berbere is added to make a spicy keiy wat or keyyih tsebhi. Turmeric is used instead of berbere for a milder alicha wat or both spices are omitted when making vegetable stews, such as atkilt wat. Meat such as beef (ሥጋ, səga), chicken (ዶሮ, doro or derho), fish (ዓሣ, asa), goat or lamb (በግ, beg or beggi) is also added. Legumes such as split peas (ክክ, kək or kikki) and lentils (ምስር, məsər or birsin); or vegetables such as potatoes (ድንች, Dənəch), carrots and chard (ቆስጣ) are also used instead in vegan dishes. Each variation is named by appending the main ingredient to the type of wat (e.g. kek alicha wat). However, the word keiy is usually not necessary, as the spicy variety is assumed when it is omitted (e.g. doro wat). The term atkilt wat is sometimes used to refer to all vegetable dishes, but a more specific name can also be used (as in dinich'na caroht wat, which translates to "potatoes and carrots stew"; but the word atkilt is usually omitted when using the more specific term). Tibs Meat along with vegetables are sautéed to make tibs (also tebs, t'ibs, tibbs, etc., Ge'ez: ጥብስ ṭïbs). Tibs is served in a variety of manners, and can range from hot to mild or contain little to no vegetables. There are many variations of the delicacy, depending on type, size or shape of the cuts of meat used. Beef, mutton, and goat are the most common meats used in the preparation of tibs. The mid-18th-century European visitor to Ethiopia Remedius Prutky describes tibs as a portion of grilled meat served "to pay a particular compliment or show especial respect to someone." It may still be seen this way; today the dish is prepared to commemorate special events and holidays. Kinche (qinch'e) Kinche (qinch’e), a porridge, is a very common Ethiopian breakfast or supper. It is simple, inexpensive, and nutritious. It is made from cracked wheat, Ethiopian oats, barley or a mixture of those. It can be boiled in either milk or water with a little salt. The flavor of kinche comes from the nit'ir qibe, which is a spiced butter. Salads Azifa is an Ethiopian lentil salad made with mustard seed, jalapeños, and onions, and it is a dish often served cold. Buticha is an Ethiopian chickpea salad which is often served cold, and is sometimes compared to hummus. Ethnic dishes Oromo dishes The Oromos' cuisine consists of various vegetable or meat side dishes and entrées. As part of a long-established custom, practice, or belief, people do not eat pork in Oromia. Foon Waaddii – minced roasted meat; specially seasoned Anchotte – a common dish in the western part of Oromia Baduu – liquid remaining after milk has been curdled and strained (cheese) Maarqaa – porridge like substance made from wheat, milk, chili and spices Chechebsaa – shredded biddena stir-fried with chili powder and cheese Qoocco – also known as kocho, it is not the Gurage type of kocho but a different kind; a common dish in the western part of Oromia Itto – comprises all sorts of vegetables (tomato, potato, ginger, garlic), meat (lamb) Chukkoo – also known as Micira; a sweet flavor of whole grain, seasoned with butter and spices Chororsaa – a common dish in the western part of Oromia Hulbata- slow cooked thick stew, made up of organic fenugreek seed powder, potato, lamb rib or loin chops seasoned with chili, garlic and tomato spices served on top of Biddena; mostly cooked in East Harar.... Discover the Hanida popular books. Find the top 100 most popular Hanida books.