African food especially food of Ethiopia is a country with incredibly fertile land and a rich history.
Ethiopian cuisine consists of vegetable and often very spicy meat dishes, usually in the form of wat (also w'et or wot), a thick stew, served atop injera, a large sourdough flatbread.
Injera is a sourdough-risen flatbread with a unique, slightly spongy texture. Traditionally made out of teff flour,
It is a national dish in Ethiopia and Eritrea.
[Teff is an annual grass, a species of lovegrass native to the northern Ethiopian Highlands and Eritrean Highlands of the Horn of Africa.]
Injera made out of teff flour. The most valued grain used to make injera is from the tiny, iron-rich teff.
Wat, stew or curry that may be prepared with chicken, beef, lamb,
or a variety of vegetables, spice mixtures such as berbere, and niter kibbeh, a seasoned clarified butter. Wat is traditionally eaten with injera.
[ Berbere is a spice mixture usually includes chili peppers, garlic, ginger, basil, ajwain or radhuni, nigella, and fenugreek.
It serves as a key ingredient in the cuisines of Ethiopia and Eritrea.
This is the chief spice blend found in Ethiopian cooking.
Ethiopian cuisine consists of vegetable and often very spicy meat dishes, usually in the form of wat (also w'et or wot), a thick stew, served atop injera, a large sourdough flatbread.
Injera is a sourdough-risen flatbread with a unique, slightly spongy texture. Traditionally made out of teff flour,
It is a national dish in Ethiopia and Eritrea.
[Teff is an annual grass, a species of lovegrass native to the northern Ethiopian Highlands and Eritrean Highlands of the Horn of Africa.]
Injera made out of teff flour. The most valued grain used to make injera is from the tiny, iron-rich teff.
Wat, stew or curry that may be prepared with chicken, beef, lamb,
or a variety of vegetables, spice mixtures such as berbere, and niter kibbeh, a seasoned clarified butter. Wat is traditionally eaten with injera.
[ Berbere is a spice mixture usually includes chili peppers, garlic, ginger, basil, ajwain or radhuni, nigella, and fenugreek.
It serves as a key ingredient in the cuisines of Ethiopia and Eritrea.
This is the chief spice blend found in Ethiopian cooking.
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