Travel Reference
In-Depth Information
Ethiopian Cuisine
By now you've read enough of this topic to know one thing: Ethiopia is unique. It has a
culture that stands apart from all the nations around it; its religious practices are different to
all neighbouring nations and its climate is the polar opposite to the searing deserts that hem
it in. So, we doubt you'd be surprised to learn that Ethiopian food, and the myriad ways in
which it's prepared, is not only some of the most diverse on the continent, but also totally
different to any other cuisine you may have encountered.
Plates, bowls and even utensils are replaced by
injera,
a one-of-a-kind pancake of coun-
trywide proportions. Atop its rubbery confines sit delicious multicoloured mounds of spicy
meat stews, tasty vegetable curries and even cubes of raw beef.
Whether it's the spices joyfully bringing a tear to your eye or the slightly tart taste of the
spongy
injera
sending your tongue into convulsions, one thing's for sure, Ethiopian fare
provokes a strong reaction in all and though you might not always enjoy it, you'll never
forget it.
TASTY TRAVEL
With raw meat being a staple in Ethiopia, what dishes could possibly constitute a radical departure for those wish-
ing to truly travel their tastebuds?
High on the exotic factor would have to be
trippa wat
(tripe stew), which still curls our toes and shakes our stom-
achs. And if unleavened bread that's been buried in an underground pit and allowed to ferment for up to six months
suits your fancy, order some
kotcho
with your
kitfo
.
Kotcho
comes from the false-banana plant (known in Ethiopia
as
enset
) and closely resembles a fibrous carpet liner.
Fermentation of an entirely different sort can lead you down a very different path. If you're not catching an early
bus the next morning, try the local
araki
, a grain spirit that will make you positively gasp (some travellers liken it to
a stronger version of Greek ouzo). The Ethiopians believe it's good for high blood pressure!
Dagem araki
is twice-
filtered and is finer. It's usually found in local hole-in-the-wall bars.
For something a little stronger, how about knocking back a shot of the holy water used at the Debre Libanos
Monastery to wash the 1500-year-old leg of Saint Tekla Haimanot? See the boxed text on
Click here
for more.
