Golden
Ethiopian cuisine

Ethiopian cuisine

Ethiopian cuisine (Amharic: የኢትዮጵያ ምግብ) characteristically consists of vegetable and often very spicy meat dishes.

One example is Wat, a thick stew, served atop injera, a large sourdough flatbread, which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. Ethiopians eat most of the time with their right hands, using pieces of injera to pick up bites of entrées and side dishes. The Ethiopian church prescribes a number of fasting periods (tsom, Ge'ez: ጾም ṣōm), excluding any kind of animal products, including dairy products and eggs, including Wednesdays, Fridays, and the entire Lenten season, so Ethiopian cuisine contains many dishes that are vegan.

Timeline

People

Name
Role
LinkedIn







Further reading

Title
Author
Link
Type
Date









Documentaries, videos and podcasts

Title
Date
Link





Companies

Company
CEO
Location
Products/Services









References