"It's a dangerous business, going out your door.
You step onto the road, and if you don't keep your feet,
there's no knowing where you might be swept off to..."
--J.R.R. Tolkein

Saturday, April 23, 2011

A Field Guide to Ethiopian Food

Some of my favorite Ethiopian dishes:

injera-- spongy bread made of teff flour. Has the texture of sponge and is used to soak up oh-so-delicious sauces and stews.







fatira—breakfast item made of paper-thin wheat bread, and fried in oil with egg. Often served with fruit juice!




firfir—similar to fatira, but made with torn up injera and fried with meat and spices. Also eaten at breakfast.


tibs—bite-sized pieces of meat fried in oil with fresh chili peppers.


kitfo—very finely chopped raw meat, mixed with spices and melted butter. Warmed slightly, but not cooked. When I tried it, it reminded me of chewed up pepperoni. Tasted great, but the idea of raw meat kind of bothered me.


doro wot—spicy chicken stew, slow cooked in an earthenware pot. Delicious and hot as hell.


bozena—my favorite! Another slow cooked stew, but with ground beef (cooked this time), spices, and ground chickpeas.


tej—an alcoholic beverage made from honey. Usually consumed in a tej beat, a traditional drinking house. Most definitely a male-dominated space, although I managed to get inside one in Addis (more on that later).




Life is delicious!

2 comments:

  1. They seem delicious..please make me one of them someday..thanks for sharing

    ReplyDelete