National cuisine of Ethiopia for gourmets. Authentic recipes, delicacies and specialties
Everyone, who has tried Ethiopian cuisine at least once, mentions how delicious and addictive it is. Local cuisine is absolutely incredible. People keen on hot and spicy food will be particularly pleased. For centuries, local farmers used fertile lands of the country to grow teff, maize, chili peppers, and moringa. These ingredients add a special charm and inimitable taste to local cuisine. If there was a task to describe Ethiopian cuisine in several words, it would be “various cereals and spicy sauces”. When it comes to describing the look of local food, there is one word that fits the best – injera.
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Now let’s be more detailed about certain dishes as this will help tourists to know more about local cuisine and to make the right choice when they look at the menu in a local restaurant. Tibbs is the term for longer slices of meat, usually mutton or beef, which are roasted and served with a spicy sauce. Doro Wot is the best choice for everyone who likes chicken meat. This is chicken in an onion sauce. Kitfo is one of the most popular dishes in the region. It contains marinated and then roasted ground beet meat, chili pepper, and Niter Kibbeh (spiced clarified butter). Kitfo can also contain cheese and greens. Just like many other dishes, Kitfo is served with Injera flatbreads.
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There are interesting traditions about food consumption in Ethiopia. As it was mentioned above, locals often use pieces of flatbread instead of forks and spoons. However, no one will be surprised if you take the food with your hands. Quite the opposite! This way you will eat like an Ethiopian. It may look uncomfortable and confusing at the start, but once you get accustomed you may wonder why do we even need all those utensils when it is so comfortable to eat with hands? Ethiopians don’t like eating alone, so it is absolutely normal to invite a solitary person to join others and eat together.
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