Food & Drinks
Food & Drinks
The foundation of the vast majority of Ethiopian meals is injera, a giant gray spongy pancake-like bread, upon whose strangely rubbery surface are served an array of foods, including multicolored mounds of spicy stews, vegetable curries and cubes of raw meat. Wot is Ethiopia’s version of curry. The national dish for most Ethiopians is injera, a flat, sour dough pancake made from a special grain called teff, which is served with either meat or vegetable sauces. Ethiopians eat these injera by tearing off a bit of injera and uses it to pick up pieces of meat or mop up the sauce. Berbere, the blend of spices which gives Ethiopian food its characteristic taste can be hot for the uninitiated, although vindaloo or hot curry fans will not have any problem. When eating national food Ethiopians eat together, off one large circular plate. Visitors and guests will have choice morsels and pieces of meat placed in front of them, and when eating doro wot, chicken stew, the pieces of meat are eaten last, after filling up on injera and sauce. You eat with your right hand, and should always wash your hands before eating. Vegetarians should try “fasting food”, what Orthodox Christians eat during Lent and other fasting periods, and which is free of meat and animal products. Ethiopia produces its own wines – Dukam and Goudar are two good, dry reds. Crystal is a dry white wine and Axumite is a sweet red – and spirits, like gin, ouzo and brandy. There are also traditional alcoholic beverages such as tela (a local beer made from grain), tej (honey wine or mead) and kati kala (distilled liquor). Some of best drinks are mentioned here.
Tej
Tej forms an important part of Ethiopian society and culture and is considered the national drink of Ethiopia. In Ethiopia, tej is often homemade or served at tej houses, and is often served in a flask-like pitcher or bottle, called a berele. A different beverage, berz, is Ethiopian honey water.
Areke
Areke” is produced from a mixture of ingredients such as milled “Gesho” (Rhamnus prinoides), finely ground and baked cereals, malt, and water called mash (locally named as “Difdif”), followed by a distillation process.
Beer
Ethiopia has a long-standing tradition of consuming alcoholic beverages, with beer being the most popular choice among consumers. Ethiopians have a strong affinity for locally brewed beer, which is often made from traditional ingredients such as barley and honey.
Tella
Tella is another traditional Ethiopian beverage that holds cultural significance in the country. It is a type of beer that has been brewed in Ethiopia for centuries. Tella is typically made from fermented grains, most commonly barley, although other grains like wheat or teff can also be used. The brewing process involves soaking the grains, malting them, and then fermenting them with water.
Coffee
Coffee has a special place in Ethiopian culture and is known throughout the world for its rich history and distinctive flavors. Ethiopia is regarded as the birthplace of coffee, and the country has a long history of coffee consumption. Because of the country’s distinct coffee-growing regions and cultivation practices, Ethiopian coffee is known for its exceptional quality and diverse range of flavors.
Borde
Borde, also known as Ethiopian millet beer, is a popular staple beverage in Ethiopia’s southern and western regions. It has a bushy texture, a color range of whitish-grey to brown, and a sweet-sour flavor. Borde, brewed from fermented cereals such as maize, barley, wheat, finger millet, sorghum, and tef and flavored with spices, has a distinct flavor that combines sweetness with a hint of bitterness. It is a low-alcoholic versatile drink that can be enjoyed on its own or paired with traditional Ethiopian dishes.