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                  Guide To Ethiopian Cuisine

                  Alicha (al-ee-cha)

                  A mild version of a stewed dish, usually slow cooked or stewed with tumeric

                  Ambasha (am-ba-sha)

                  Traditional thick skillet-baked Ethiopian bread

                  Awaze (ah-wa-zay)

                  A spicy red pepper paste

                  Ayib (aa-yib)

                  Homemade Ethiopian farmers cheese

                  Berbere (ber-ber-e)

                  A powdery mixture of dried chili peppers, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek.

                  Beyaynatu (be-ye-ay-naa-too)

                  Is a mixed platter which includes a variety of different dishes the word itself means “Many Kinds”

                  Buna (boo-na)

                  Ethiopian coffee, traditionally brewed in a clay jebena pot and served black

                  Fir Fir (fir-fir)

                  Shredded pieces of injera, sautéed in a spicy butter sauce

                  Injera (een-jer-aa)

                  Ethiopian flat bread, made of a mixture of fermented whole wheat and teff flour

                  Jebena (jeb-e-na)

                  Traditional clay pot, used for brewing and pouring Ethiopian coffee

                  Kitfo (kit-fo)

                  Ethiopian steak tartar made from freshly ground meat, butter, and spices

                  Messob (meh-sob)

                  A communal dining experience utilizing a shared round platter

                  Mitmita (mit mee-ta)

                  A blended powder of spicy red peppers and salt

                  Shai (shiy)

                  A blend of Ethiopian black tea leaves, infused with cardamom, cinnamon and cloves


                  A grain, the size of a poppy seed , that is gluten free and naturally high in protein and minerals

                  Teff Injera (teff een-jer-a)

                  A traditional injera bread that is gluten free and made entirely of teff flour

                  Tibs (tibs)

                  Sautéed meat, seafood, or vegetable dish, often cubed

                  Wot (wot)

                  A thick spicy stew made using a base of onions, garlic, ginger and berbere powder

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