Ethiopian Traditional organic food
Delicacies of Ethiopia Ethiopia cuisine is unique by way of ceremony, flavor, color, and presentation. first decorated metal or clay water jugs are brought to the table and their contents poured over the guests outstretched hands into a small bowel below. This cleansing is sometimes followed by a short prayer of thanksgiving. The first course, which immediately follows this ceremonial aspect of the meal, is usually a mild dish such us curds and whey to cleanse the plate for the more spicy offerings that follow. Wot, the national dish, comes in many varieties –meat, fish, poultry or vegetable –of hot pepper and spice stews which are almost always accompanied by a fermented form of unleavened bread called Injera. Layers of the bread are geometrically positioned in mesobs , or basket tables and spoonfuls of the different types of wot are then attractively portioned out on top of them.
Then its finger time, tearing off a piece of Injera and wrapping it around a chosen piece of meat with sauce. For those not accustomed to such hot foods whose ingredients include red and black pepper, cardamom, garlic, and coriander, there is an alternative; Alicha is equally delicious but a lot milder and is usually made from chicken or lamb flavored with green paper and onions Traditional Ethiopian meals are normally washed down with Tej , a type of wine made from honey, or Tella which is a light, home-brewed beer manufactured from barley. Ethiopia also produces a range of very palatable yet inexpensive red wine and white wines. Ethiopians do not traditionally end their meals with a dessert although, if it can be found, a honeycomb dripping with honey is often offered to sooth the heat of the wot. In any event, the end of a meal is not complete without buna,(the Ethiopian word for coffee), the world’s favorite beverage which actually originated in Ethiopia about a thousand years ago.
Characteristically consists of vegetable and often very spicy meat dishes, usually in the form of WAT, a thick stew, served atop INJERA large Sourdough flatbread which is about 50 centimeters (20 inches) in diameter and made out of fermented TEFF flour. We eat exclusively with right hands, using pieces of injera to pick up bites of entrées and side dishes. Utensils are rarely used so you will use your hand to eat the food we invite you to join us on a trip to Ethiopia.