First, though – I wanted to let you know that I saw on Zeni’s website that they feature live Ethiopian music every Saturday night from 7 – 11pm. This could be a great chance to meet Ethiopians who live in the area.
Here’s a menu guide that will help Emilie and Dave keep their foods straight while traveling:
Alecha: Stew, either chicken or beef, but not hot and spicy stew.
Berbere: Thick, red paste composed of paprika, salt, ginger, onion, garlic, ginger, cloves, cinnamon, nutmeg, cardamom, allspice, pepper, coriander, and fenugreek blended by water and oil.
Doro Wat: Chicken stew.
Fenugreek: Little brown seeds that are ground into tan powder for spice seasoning.
Injera: Thin, spongy pancake-like flatbread made from teff flour used to scoop up and wrap food in place of utensils.
Niter Kebbeh: Spicy butter made from sautéeing onion, garlic, ginger, cinnamon, turmeric, cardamom, clove, and nutmeg in butter.
Shiro Wat: Vegetable stew popular during religious fastings.
Sik Sik Wat: Beef stew.
Teff: Ancient grain of Ethiopia available in whole-grain form as well as ground (teff flour) in health food stores.
Wat: Essentially means stew—typically made from base of berbere paste so it is hot and dense with spices.
Wow, injera is not all that easy to make. This site has step-by-step instructions: http://burakaeyae.blogspot.com/2007/02/step-by-step-injera-instructions-real.html
Several sites suggest cooking injera on a mitad when cooking in the US – this looks very similar to Muna’s plug-in pad that we saw today. Another site suggests cooking injera on a griddle over the stove if you do not have a better option.
Here is a site on a newfangled injera stove (mirte stove). The site talks about the extreme inefficiency of cooking over a wood fire, as is done in most households; cooking accounts for *75%* of household energy consumption in the country! Not so efficient. Apparently, 50K mirte stoves have been sold in the country since 1995. There is contact information on the site – could be worthwhile to check out while you guys are in Addis:
http://www.tve.org/ho/doc.cfm?aid=240&lang=English
This site offers a fairly good overview of Ethiopian culture: http://www.selamta.net/culture.htm
Several sites suggest cooking injera on a mitad when cooking in the US – this looks very similar to Muna’s plug-in pad that we saw today. Another site suggests cooking injera on a griddle over the stove if you do not have a better option.
Here is a site on a newfangled injera stove (mirte stove). The site talks about the extreme inefficiency of cooking over a wood fire, as is done in most households; cooking accounts for *75%* of household energy consumption in the country! Not so efficient. Apparently, 50K mirte stoves have been sold in the country since 1995. There is contact information on the site – could be worthwhile to check out while you guys are in Addis:
http://www.tve.org/ho/doc.cfm?aid=240&lang=English
This site offers a fairly good overview of Ethiopian culture: http://www.selamta.net/culture.htm
Mitad for making injera................And here is a photo of my sweetheart (Matt) and me!
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