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.
'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».
Berbere: combination of powdered chili pepper and other spices
Awaze: mild berbere sauce
Mitmita: hot red chili pepper, spiced with cardamom and salt
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.
Kaey wat is the spicy form, Alicha wat is mild.
Shiro wat is a vegetarian stew
Alternatively, rather than being prepared as a stew, meat or vegetables may be sautéed.
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.
Katikala is a kind of Ethiopian vodka and araki a cheap strong local spirit.
Tella is a light home-brewed beer manufactured from barley.
Arranging and putting into another’s mouth portions of food might be considered as a romantic gesture between lovers.