Pulse of Africa
Ethiopian cuisine characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of wat, a thick stew, served atop injera, a large sourdough flatbread,] which is about 50 centimeters in diameter and made out of fermented teff flour.
Ethiopians eat exclusively with their right hands, using pieces of injera to pick up bites of entrées and side dishes. Utensils are optional.
A typical dish consists of injera accompanied by a spicy stew, which frequently includes beef, lamb, vegetables and various types of legumes, such as lentils.
Gurage cuisine also makes use of the false banana plant , a type of ensete. The plant is pulverized and fermented to make a bread-like food called qocho or kocho , which is eaten with kitfo. The root of this plant may be powdered and prepared as a hot drink called bulla , which is often given to those who are tired or ill. Another typical Gurage preparation is coffee with butter . Kita herb bread is also baked.
Pasta is frequently available throughout Ethiopia, including rural areas. Coffee is also a large part of Ethiopian culture and cuisine. After every meal, a coffee ceremony is enacted and espresso coffee is served.
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