MOSSOB
Mossob is a basket-woven table on which food is served. It has a lid that is kept on it till eating time.
Ethiopians eat with their right hand, no utensils are used.
Before and after the meal a basin of water and soap is brought out for washing one's hands.
Ethiopians eat with their right hand, no utensils are used.
Before and after the meal a basin of water and soap is brought out for washing one's hands.
INJERA
Flat, sourdough, thin, spongy pancake made of fermented 'teff' or whole wheat flour.
'Teff' is the tiniest cereal used as a staple food, is milled into powder then mixed in water along yeast and a small quantity of flowers
After the fermentation process is finished, the mix is cooked on a hot flat iron pan called « mitad».
'Teff' is the tiniest cereal used as a staple food, is milled into powder then mixed in water along yeast and a small quantity of flowers
After the fermentation process is finished, the mix is cooked on a hot flat iron pan called « mitad».
SPICES
Niter kibbeh: pure clarified butter mixed with several condiments (ginger, garlic)
Berbere: combination of powdered chili pepper and other spices
Awaze: mild berbere sauce
Mitmita: hot red chili pepper, spiced with cardamom and salt
Berbere: combination of powdered chili pepper and other spices
Awaze: mild berbere sauce
Mitmita: hot red chili pepper, spiced with cardamom and salt
BUNA
Coffee originates from Ethiopia.
Coffee is served from a, a clay coffee pot 'jebena' in which the coffee is boiled.
A complete coffee ceremony has three rounds, at each stage the strength of coffee increases.
The coffee ceremony is accompanied by burning of incense.
Coffee is served from a, a clay coffee pot 'jebena' in which the coffee is boiled.
A complete coffee ceremony has three rounds, at each stage the strength of coffee increases.
The coffee ceremony is accompanied by burning of incense.
WAT / WOT
Spicy (red) stew / sauce made from berbere paste. Stews begin with a large amount of chopped red onions, which the cook simmers or sautees in a pot.
Kaey wat is the spicy form, Alicha wat is mild.
Shiro wat is a vegetarian stew
Kaey wat is the spicy form, Alicha wat is mild.
Shiro wat is a vegetarian stew
TIBS
Sliced meat, pan fried in butter, garlic, onion (and tomato), usually served chunky.
Alternatively, rather than being prepared as a stew, meat or vegetables may be sautéed.
Alternatively, rather than being prepared as a stew, meat or vegetables may be sautéed.
KIFTO / KETFO
Ethiopian « Steak Tatar »
Raw or rare ground beef marinated in 'mitmita', seasoned with a spicy chili powder (cardamom, ginger) and 'niter kibbeh'. Gored gored is similar to kitfo, but uses cubed, rather than ground beef.
Raw or rare ground beef marinated in 'mitmita', seasoned with a spicy chili powder (cardamom, ginger) and 'niter kibbeh'. Gored gored is similar to kitfo, but uses cubed, rather than ground beef.
TEJ
Tej is a wine made from honey, similar to mead, frequently served in bars 'tej bet'.
Katikala is a kind of Ethiopian vodka and araki a cheap strong local spirit.
Tella is a light home-brewed beer manufactured from barley.
Katikala is a kind of Ethiopian vodka and araki a cheap strong local spirit.
Tella is a light home-brewed beer manufactured from barley.
GURSHA
Gursha or hand feeding refers to an Ethiopian tradition saying “those who eat from the same plate will not betray each other.”
Arranging and putting into another’s mouth portions of food might be considered as a romantic gesture between lovers.
Arranging and putting into another’s mouth portions of food might be considered as a romantic gesture between lovers.
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