In Ethiopia, fertile soil, fragrant spices, and spongy bread all come together to create\u00a0a cuisine that is unlike any other on the planet.<\/p>\n
The country\u2019s nutrient rich earth has given way to leafy greens and fresh vegetables\u00a0upon which the nation builds its culinary foundation. Something green and locally gown lies at the core of every dish, from ye\u2019abesha gomen to atkilt wot.\u00a0Because East Africa is one of the most fertile places on Earth, its inhabitants have always\u00a0largely subsisted on healthy veggies tossed in oil and cooked over an open flame. Another\u00a0byproduct of its fertileness is the coffee bean. A source of pride for many native Ethiopians,\u00a0coffee is more than just a morning beverage. In Ethiopia, coffee is a ritualistic\u00a0ceremony that involves fresh roasted beans, burned incense, and coffee branches wafted\u00a0through the air.<\/p>\n
If you ever go to Ethiopia, right as you step off the plane, you\u2019ll smell the nation\u2019s\u00a0signature spice blend: berbere. The mixture includes familiar spices like chili, garlic, and\u00a0ginger, but also less familiar ones like korarima, rue, and fenugreek. This signature blend is\u00a0fused with the majority of dishes in Ethiopia. Niter oil, another staple of Ethiopian cooking,\u00a0is a purified butter infused with some of the same ingredients, and will surely clear sinuses\u00a0of Westerners every single time.\u00a0The last staple, injera, serves both as utensil and sustenance. The fermentation\u00a0process is (days) long, and the result is a thin, sourdough bread that soaks up ingredients\u00a0and melts in your mouth. Over a meal, injera is served on the side, pinched off, and slapped\u00a0on every dish, only to have the consumer pinch again, this time with food inside. It is a sign\u00a0of deep respect for someone to feed you using injera, and with delicious, authentic food like this, that\u2019s\u00a0understandable.<\/p>\n","protected":false},"excerpt":{"rendered":"
In Ethiopia, fertile soil, fragrant spices, and spongy bread all come together to create\u00a0a cuisine that is unlike any other on the planet. The country\u2019s nutrient rich earth has given way to leafy greens and fresh vegetables\u00a0upon which the nation builds its culinary foundation. Something green and locally gown lies at the core of every […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":5,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template-cuisine-home.php","meta":{"_mi_skip_tracking":false},"acf":[],"_links":{"self":[{"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/pages\/150"}],"collection":[{"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/comments?post=150"}],"version-history":[{"count":10,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/pages\/150\/revisions"}],"predecessor-version":[{"id":562,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/pages\/150\/revisions\/562"}],"up":[{"embeddable":true,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/pages\/5"}],"wp:attachment":[{"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/media?parent=150"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}