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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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