Ethiopia

Country - Ethiopia

Cuisine Description - Involving the use of mostly only native vegetables, spices, and meats, Ethiopian cuisine is, quite possibly, one of the most sincerely unique cuisines known internationally. It is not the types of foods that are used in meal preparation, but rather it is the simplicity of the meals that gives the local cuisine its charm. Traditional meals generally consist of a very thick meat stew, or wat, along with a few large pieces of flat bread, or Injera, which is quite similar to sourdough bread. All of these dishes are served "family-style" from a large platter, usually approximately 20 inches wide. These dishes, for the most part, will feed an entire family. Also, it is customary for one to eat the meal with one's right hand, and only the right hand, directly from the dish, using only the pieces of injera as utensils. To complement meals, Ethiopian cuisine is marked by a prime selection of fine locally brewed and fermented beers and honey wines.
As with many other cultures of the region, spices and seasonings play an important role in the cuisine as a whole. A local favorite, referred to as berbere, is a spicy, unique combination of both chile powder and other local spices.
Aside from these characteristics, Ethiopian cuisine is also shaped by the religious beliefs of citizens, as most Ethiopians are either Muslim, inhabiting the southern plain regions, or Ethiopian Orthodox Christians, who occupy the northern, more mountainous area. Below you will find specific descriptions of the traditions of each group.
By Geographic Area and Style:
Northern Ethiopian Cuisine
This region of Ethiopia is characterized by a high presence of Ethiopian Orthodox Christians. It is because of this that cuisine of this region is heavily influenced by religious beliefs and ideals. For example, it is a religious belief of the Ethiopian Orthodox Christians that there are many fasting days that should be observed per year: Lent, Wednesdays, and Fridays. For this reason, many of the dishes associated with this region are traditionally vegetarian dishes. Many meals will consist primarily of a few sauteed vegetables along with a few pieces of injera, a local flat bread similar to sourdough. And as Ethiopian cuisine has gained popularity internationally in restaurants, these types of dishes have become a favorite with many vegetarians from around the world seeking an alternative to meat.
Southern Ethiopian Cuisine
Muslims are the primary inhabitants of this low-lying region of Ethiopia. And it is no surprise that the cuisine of this area are shaped by traditional Muslim beliefs. Because of this influence, pork is a meat that is never prepared as a meal. The only meats that are acceptable for consumption are beef, lamb, and poultry (mostly chicken). These dietary restrictions lend themselves to a separation from the primarily Christian Northern regions, however, both are still uniquely Ethiopian. Copyright Recipes Wiki