Ethiopian Food Making
Ethiopian cuisine is characteristically full of spice and eaten with no utensils. Bread is typically used to pick up the food. Ethiopians tend to shop at the market to get the freshest ingredients. If you can't make it to the market, you can purchase many of the Ethiopian food staples at specialty stores or even make some yourself.
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The Open Market
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A large part of Ethiopian food making is the gathering of fresh ingredients. The market of Addis, located in the capital city of Ethiopia, is an open-market style and is the largest in Africa. Grains are sold in large bags, spices are sold by weight and the kinds of meat available are beef, lamb and goat. Stands are stocked with all kinds of fruit such as pomegranates, figs, custard apples and a wide variety of vegetables such as the red onion gommen, local to the area.
Spice
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Berbere can sometimes include herbs or spice that are local only to Ethiopia. Ethiopia has some of the spiciest food in Africa. They use hot spices such as berbere or awaze paste which can contain as many as 15 spices, including cayenne pepper.
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Vegetarian
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Ethopian food includes lots of lentils, peas and chick peas. Vegetarians in western countries tend to eat a large amount of Ethiopian food because of the vast amount of recipes that don't include meat. Tradition Ethiopian foods such as injera, a popular flat-bread and wat (or wot) a thick stew can be made without meat.
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References
Resources
- Photo Credit ethiopia flag icon. (with clipping path) image by Andrey Zyk from Fotolia.com at the market image by Lars Christensen from Fotolia.com spice image by Rachwalski Andrzej from Fotolia.com soup image by AGphotographer from Fotolia.com
