Ethiopian food is known for its spiciness and the use of bread as a serving plate and eating implement as well as food. Traditional Ethiopian dishes include injera, the sour bread that is also used as a serving platter and eating utensil; wot, which is a kind of stew; kitfo, a raw, warmed meat dish; and tibs, which are sauteed meat or vegetables.
Traditional beverages include tej, which is a honey wine or mead, and coffee. Ethiopian Orthodox Christians traditionally avoid meat on Wednesdays and Fridays, and also during Lent, in March and April. Both Ethiopian Orthodox Christians and Muslims eschew pork; therefore, pork is not a part of Ethiopian cuisine.
No comments:
Post a Comment