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Ethiopian units of measurement. A common unit of weight in Ethiopia was the load - a simple measure of the amount carried by a beast of burden such as a camel [ 1 ] A number of different units of measurement have been used in Ethiopia. The values of most of these units are not well defined. [ 2 ] In 1963, Ethiopia adopted the metric system.
Mathematics in Ethiopia. Since ancient times, traditional mathematics in Ethiopia have related to various aspects of astrology, the calendar, and measurements of physical properties such as length, weight, and distance. Ethiopians used alternate units of measurement which differ from fundamental law; traditionally, scaling and counting values ...
From these figures for the size of a Biblical ell, that of the basic unit — the finger-breadth (Etzba) — can be calculated to be either 2.1 or 2.2 cm (0.83 or 0.87 in); Rav Avraham Chaim Naeh approximates at 2 cm (0.79 in); Talmudic scholar Chazon Ish at 2.38 cm (0.94 in). The mile (Mil) is thus about 963 or 1146 meters (3160 or 3760 ft ...
Cooking weights and measures. Measuring spoons (metric) – 1 mL, 5 mL, 15 mL, 50 mL, 100 mL, 125 mL. Measuring spoons (customary units) In recipes, quantities of ingredients may be specified by mass (commonly called weight), by volume, or by count. For most of history, most cookbooks did not specify quantities precisely, instead talking of "a ...
The culture of Ethiopia is diverse and generally structured along ethnolinguistic lines. The country's Afro-Asiatic-speaking majority adhere to an amalgamation of traditions that were developed independently and through interaction with neighboring and far away civilizations, including other parts of Northeast Africa, the Arabian Peninsula, India, and Italy.
Jebena. Traditional jebena from central Ethiopia, distinguished from northern Ethiopian and southern Eritrean pots by its spout. Jebena (Amharic: ጀበና, Arabic: جبنة, romanized: jabana) is a traditional Ethiopian and Eritrean flask made of pottery and used to brew Arabic coffee. It is also widely used in Sudan, and the coffee itself is ...
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]
Meqabyan (Amharic: መቃብያን, romanized: Mek'abiyan, also transliterated as Makabian or Mäqabeyan), also referred to as Ethiopian Maccabees and Ethiopic Maccabees, are three books found only in the Ethiopian Orthodox Old Testament Biblical canon. [1][2] The language of composition of these books is Geʽez, also called Classical Ethiopic ...