About Ethiopian cuisine
About Ethiopian Cuisine
Dining in Ethiopia is characterized by the ritual breaking of injera and eating from the same plate, signifying the bonds of loyalty and friendship. These bonds are often demonstrated in the form of gurrsha – that is the placing of food in the mouth of another diner from one's own hand.Injera, the traditional Ethiopian bread, is part of every entree. It is pancake-like bread on which the various stew dishes are served. The traditional way of eating it is with your fingers, which in itself is a delicate art. A bite sized piece of the injera is broken off to pick up a mouth full of the chosen dish.*
Ethiopian dishes are characterized by the variety of spices from which they get their exotic taste. Watt is a stew that comes in the form of beef, lamb, chicken, fish and vegetables. These range from hot and spicy watt to very mild. The mildly seasoned watt is called Alicha.Vegetarian dishes are also very popular in Ethiopian cuisine especially during Lent, the fifty-five days before Easter. Ethiopian Orthodox Christians are prohibited from eating meat and meat by-products during Lent and most Wednesdays and Fridays. The variety of watt and alicha made of lentil, peas and other vegetables are just as popular and tasty as those containing meat.
Ethiopia is an exotic land full of both high plateaus and low-lying plains. It is home to over 80 million people. The northern high country is populated mainly by Christians, while the plains are home to Muslims and animists. Dietary restrictions due to both religions and each region have given rise to vast variety of both meat and vegetarian dishes, as well as different methods of cooking each.
Ethiopian dishes are prepared with a distinctive variety of unique spices, this gives it an unforgettably taste to its exotic cookery. The dining experience is equally as exotic and is characterized by sharing food from a common plate, signifying the bonds of loyalty, family, and friendship. The traditional Ethiopian meal is served on a large platter that is draped with the crepe-like injera bread, with the selection of foods decoratively arranged around the center dish. To eat, diners simply tear off a piece of injera, use it to scoop
Welcome to Fasika Ethiopian Restaurant
Dining in Ethiopia is characterized by the ritual breaking of injera and eating from the same plate, signifying the bonds of loyalty and friendship. These bonds are often demonstrated in the form of gurrsha – that is the placing of food in the mouth of another diner from one's own hand.
About Fasika Ethiopian Restaurant
Ethiopian cuisine characteristically consists of vegetable and often very spicy meat dishes, usually in the form of
wat a thick stew, served atop injera a large sourdough flatbread which is about 50 centimeters (20 inches) 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. The Ethiopian Orthodox Church prescribes a number of fasting periods including Wednesdays, Fridays, and the entire Lenten season; so Ethiopian cuisine contains many dishes that are vegan.
Berbere, a combination of powdered chili pepper and other spices is an important ingredient used in many dishes. Also essential is
niter kibbeh a clarified butter infused with ginger, garlic, and several spices.
Tej (honey wine) This is one of traditional drinks which is made of pure honey with hops (Gessho)
Tella is a home-brewed beer. "Tella" is the most common beverage made and served in households during holidays.
injera is made of cereal grain that is unique to Ethiopia known as Teff .
Teff is diverse in color and habitat and is a member of love grass family, rich in iron. And it is gluten free,
Coffee (buna) holds a legitimate claim as originating from Ethiopia and is a central part of Ethiopian beverages.
The coffee ceremony is the traditional serving of coffee, usually after a big meal. It often involves the use of a jebena (ጀበና), a clay coffee pot in which the coffee is boiled. The preparer roasts the coffee beans right in front of guests, then walks around wafting the smoke throughout the room so participants may sample the scent of coffee. Then the preparer grinds the coffee beans in a traditional tool called a mokecha. The coffee is put in to the jebena, boiled with water, and then served with small cups called si'ni. Coffee is usually served with sugar but is also served with salt in many parts of Ethiopia. In some parts of the country, nit kibbeh is added instead of sugar or salt.
Snacks such as popcorn or toasted barley (or kollo) are often served with the coffee. In most homes a dedicated coffee area is surrounded by fresh grass, with special furniture for the coffee maker. A complete ceremony has three rounds of coffee (Abol, Tona and Bereka) and is accompanied by the burning of frankincense.