Ethiopian Traditional food

Traditional food

By: Rediet Shiferahu

In Ethiopia, food is incredibly unique and exceptionally flavorful, and It is a culture that brings people together. The way Ethiopian food is served is designed for sharing with each other on a shared platter. In the community of Ethiopia, food is not intended to be eaten alone. Ethiopians love to give someone "Gursha "which is to give someone a bite of food. It is a very noble or caring thing to do. Injera is the very first thing you need to know about Ethiopian food. Injera in all Ethiopian cuisine is the staple and most commonly consumed starch; it is the cornerstone of Ethiopian cooking. It is made from a grain known as teff that is ground into flour, made into a batter, fermented slightly, and then steam into a giant circular pancake on a heavy skillet. Injera texture is spongy and soft, and the taste is slightly sour. You eat with your hands while sharing a single platter of food with anyone you eat with. No utensils are required. One important thing to remember is there is no pork at all in typical Ethiopian cooking. It's just spicy vegetables and other meat dishes. Berbere is one of the spice mixtures widely used. Chili pepper, ginger, ground cloves, and a few more ingredients are included. A mixture of different spices and herbs is well flavored with Ethiopian cuisine, not highly spicy, but rather very well seasoned.

Kitfo

Kitfo is One of the most beloved local dishes in the Entire Country. It is made of raw minced beef. It's eaten, with good friends or relatives; mostly on special occasions.

Kitfo can be eaten with a mild fresh cheese called "ayib" and cooked green vegetables, and with a thick bread called "kocho." and sometimes With cheese, The cheese helps to soothe the chilly heat on a piece of bread.

Kitfo originated in central Ethiopia from the Gurague region, where its name comes from the root word "K-T-F" from Ethiopia, which means "chop minced."

Chechebsa

Ethiopian breakfast dish made from Kita bread. (A flaky oily fried bread) shredded into pieces of bite sizes, then fried with some butter, and then adding just a hint of Berber for flavoring. It is served with fresh honey on the side and a plain bowl of yogurt. The comparison was distinctive and flavorful with the oily spicy doughy bread with sweet honey and yogurt.

Doro wat

Doro wat is one of the famous Ethiopian foods. And it is made with seasoned Ethiopian butter, chicken, eggs, onions, and Berber spices. The sauce is mainly made from onions that have been stewed down, disintegrating into a puree for about five or more hours. After that, it is flavorful, the chicken comes dripping, and the egg is caked in flavor.

DerekTibs

Derek tibs are the dry cooked type, sort of like stir-frying, but only searing the meat with some butter in a pan until some parts get crunchy.

It is also served with hot coals on the rim, in a blazing hot earthenware bowl. This keeps the meat sizzling hot and at the bottom, you get some meat crispies.

A side sauce, known as awaze, mixed with Ethiopian mustard and chili powder is almost always eaten with Ethiopian tib.

A side sauce, known as awaze, mixed with Ethiopian mustard and chili powder is almost always eaten with Ethiopian tib. Tibs are also often eaten with injera, the staple bread, and something you can eat it along with the awaze sauce.