ETHIOPIA

AND IT¶S

CUISINE

-THE ETHIOPIAN FLAG-

ETHIOPIA- The horn of Africa

ABOUT ETHIOPIA«
‡Ethiopia is Africa's oldest and poorest independent country. ‡Ethiopia is one of the world's oldest Christian nations, having been converted in the fourth century. ‡Ethiopia is a country situated in the HORN OF AFRICA. ‡ With a very low income per capita and a population that is almost two-thirds illiterate. Its economy is highly dependent on agriculture, which in turn is almost entirely dependent on rainfall.

History
‡ Ethiopia is Black Africa's
oldest state, tracing its history back more than two thousand years. ‡ It was ruled from 1930 to 1936 and again from 1941 to 1974 by the powerful and charismatic Emperor Haile Selassie I (born Ras Tafari Makonnen) Called the ³Lion of Judah´.

‡ Ethiopia was historically
called Abyssinia.

‡Population: 74.2 million (UN, 2005) ‡Capital: Addis Ababa ‡Area: 1.13 million sq km (437,794 sq miles) ‡Major languages: Amharic, Oromo, Tigrinya, Somali ‡Major religions: Christianity, Islam ‡Monetary unit: 1 Birr = 100 cents Main exports: Coffee, hides, oilseeds, beeswax, sugarcane

The people of Ethiopia
‡Amhara ‡Galla ‡Shankella

‡The national dish for most Ethiopians is INJERA, a flat pancake, made from a special grain called TEFF, which is served with either meat or vegetable sauces. Hot spice ‡The food of Ethiopia is therefore uniquely Ethiopian. Ethiopian food is characterized by the spices used. However, grains such as sorghum, millet, teff, and wheat grow well in the temperate climate ‡HONEY is commonly used. ‡BERBERE is an essential ingredient in Ethiopian cooking. It is a red paste made of spices and herbs.

‡Flavored butter called niter KEBBEH is also important. Niter kebbeh is flavored with onions, garlic, ginger and spices. ‡WAT, or stew is an important traditional Ethiopian food. It can be made with chicken, beef, fish, or be vegetarian. It contains paprika and is very spicy.

‡KITFO is warmed meat that is raw. it is an integral part of Ethiopian cuisine. ‡Vegetarians are well catered for: there is usually a good selection of vegetables and pulses. Among the tastiest dishes are SHIRO (beans or chick peas) and MISIR (lentils). On Wednesday and Friday, many Ethiopians adopt a vegetarian-only diet: the "fasting food" available on these days is excellent for vegetarians.

DRINKS
Alongside Ethiopian food, you can drink local fruit drinks, similar to smoothies, called ‡CHIMAKE (pronounced chihmah-kee), made from whatever is local and in season, often including guava, papaya, avocado, orange, banana and melon. ‡ESPRIS you will get whatever fruits are available, served in layers in a glass - which makes a delicious and healthy drink.

TEJ- is a honey wine, with a deceptively sweet taste that masks its high alcohol content. It's available in bars frequented by men, while women drink it at markets and in restaurants. AMBO- is a ubiquitous, fizzy bottled mineral water, named for its source that is near the town of Ambo. Other soft drinks include western standards and freshly squeezed juices. Plain tap water is fine in Ethiopia, but avoid it to play it safe. There is local red and white wine, cheap and not very nice. You should try TALLA, the local Ethiopian beer, though European-style beer is available everywhere

Ethiopian Coffee
Coffee originates from the Ethiopian province of Kaffa, and coffee in Ethiopia is both very good and plentiful. One beneficial legacy of the Italian occupation is that espresso and cappucino machines are to be found throughout the country, even in quite remote towns; and you can nearly always get a "machiato" (which in northern Ethiopia is what Americans might call a small latte). Ethiopian coffee (buna) is brewed strong and dark. Ethiopia has its own "coffee ceremony", in which beans are roasted and ground in your presence, and brewed into a dark coffee..

FESTIVALS ART & CRAFT««.

The Ethiopians love to celebrate, whether important events in their history, major landmarks in the religious calendar or simply special family days.

MESKAL Is a two-day festival at the end of September celebrating the Finding of the True Cross. Bonfires are lit and singing and dancing take place around them, while the priests don their full ceremonial regalia.

Timkat-Feast of the Epiphany

This is an extremely colourful three-day festival commemorating the baptism of Christ The night before, priests take the Tabot (which symbolizes the Ark of the Covenant) containing the Ten Commandments from each Church. Concealed by an ornamental cloth, it is taken to a tent, close to a consecrated pool or stream, accompanied by much ringing of bells, blowing of trumpets and the burning of incense.

A unique feature of Ethiopian culture is its naïve style of painting that is to be found in every church and in many other locations. This style seems to have remained almost unchanged for centuries.

Figures are drawn in two dimensions, almost cartoonlike in their direct and simplistic portrayal, with strong colours and clear lines. The almond-shaped eyes are a particularly appealing characteristic.

-CONCLUSIONEthiopia is a developing country faced with many socio-economic problems, such as limited access to education, water supply and food. µEthiopian food describes the rawness of the people, it describes their lifestyle and their simplicity«¶ It is not known world over but it has it¶s own worldly features. It may not be a cuisine which has evolved over centuries but in it¶s own way it has it¶s own identity«. So, I decided to take up Ethiopian cuisine not because the world should know about it but to show that it does not need the world¶s recognition to be SPECIAL !!

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