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This is a list of Ethiopian and Eritrean dishes and foods. Ethiopian and Eritrean cuisines characteristically consists of vegetable and often very spicy meat dishes, usually in the form of wat (also w'et , wot or tsebhi ), a thick stew, served atop injera , a large sourdough flatbread , [ 1 ] which is about 50 centimeters (20 inches) in ...
[4] [10] Cornrows are traditionally called "kolese" or "irun didi" in Yoruba, and are often nicknamed "didi braids" in the Nigerian diaspora. [11] Cornrows are worn by both sexes, and are sometimes adorned with beads, shells, or hair cuffs. [1] The duration of braiding cornrows may take up to five hours, depending on the quantity and width. [12]
Ethiopian cuisine (Amharic: የኢትዮጵያ ምግብ "Ye-Ītyōṗṗyā məgəb") characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of wat, a thick stew, served on top of injera (Amharic: እንጀራ), a large sourdough flatbread, [1] which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. [1]
Dabo kolo (Amharic: ዳቦ ቆሎ (d'abo kolo), Oromo: Boqqolloo daabboo) is an Ethiopian and Eritrean snack and finger food consisting of small pieces of spiced fried dough. [1] [2] [3] Dabo kolo means corn bread in the Amharic language, with dabo for bread, and kolo for corn or roasted barley, chickpeas, sunflower seeds, other local grains and peanuts.
The Ethiopian variant has a separate spout to pour the water into and a spout to pour the coffee out from. In some areas where butter is added to the coffee, jebenas may have two spouts. Eritrean variants of the jebena are made in a similar fashion, but only possess one spout for water to be poured in from, and for coffee to be poured out from.
Injera became more common in the United States during a spike in Ethiopian immigration in the 1980s and 1990s, [17] largely because of the Refugee Act passed in 1980 ...
Vegetarian: The vegetable only style is known as ʾätkəlt bäyaynätu (አትክልት በያይነቱ) or yetsom beyaynetu (የጾም በያይነቱ). [2] Here, ʾätkəlt refers to "plants" or "vegetables", and yetsom signifies "fasting", denoting the period when members of the Ethiopian Orthodox Tewahedo Church abstain from consuming meat and dairy products for several weeks.
Gored gored (Amharic: ጎረድ ጎረድ, romanized: goräd goräd; Amharic pronunciation: [ɡorəd ɡorəd]), (Oromo: gurguddaa) is a raw beef dish eaten in Ethiopia. Whereas kitfo is minced beef marinated in spices and clarified butter, gored gored is cubed and left unmarinated. [1] Like kitfo, it is widely popular and considered a national ...