| Ethiopian cuisine. Dining in Ethiopia is characterized by the ritual of breaking Injera and eating from the same plate, signifying the bonds of loyalty and friendship. Injera, the traditional Ethiopian bread is made of finely ground Teff flour (baked from fermented, truly natural contains no fat or preservatives). Injera is slightly sour pancake like bread upon which the various stew-like dishes is served. Tsebhi (Wat), which is a stew-like dish, comes in a variety of forms-beef, lamb, chicken or vegetables seasoned with a peppery sauce known as berbere (berbere-a typical Ethiopian red pepper). The traditional way of eating is with the fingers, which is in itself a delicate art. In this manner, a bite-sized piece of Injera is broken off to pick up a mouthful of the chosen dish. Usually accompanying the meal is Tejj (honey wine), a wine made from fermented honey. |
| Cafe Ethiopia |
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