Professional Documents
Culture Documents
Acknowledgement
We would like to express our sincere
gratitude to Aster Kassaye of Asters Ethiopian
Restaurant, Austin, Texas.
ISBN-10: 0-7377-3775-1
Contents
Chapter 1
The Basics of Ethiopian Cooking
Chapter 2
Favorite Foods
18
Chapter 3
Coffee and Snacks
31
Chapter 4
Special Occasions
43
Metric Conversions
55
Notes
56
Glossary
58
60
Index
62
Picture Credits
64
64
Chapter
1
The Basics
of Ethiopian
Cooking
E
A Unique Grain
Teff is a unique grain that grows only in Ethiopia and
neighboring Eritrea. Measuring only 1/32 of an inch
4
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RED SEA
GULF OF
ADEN
V
Chickpeas
Eggs
( )
Eggplants
Lamb
Yams
Coffee Beans d>J ~J
Chicken
Lentils
Honey
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Foods of Ethiopia
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Injera, made from teff, is an essential part of the Ethiopian diet and is
eaten at every meal.
Kategna
Kategna is Ethiopian spicy toast. It is popular for
breakfast and snacks. Ethiopians use injera to
make kategna. Because it is not easy to find injera
in American supermarkets, this recipe uses flour
tortillas.
Ingredients
2 flour tortillas
1 tablespoon butter, softened
teaspoon each of cayenne pepper and paprika
teaspoon garlic powder
Instructions
1. Mix the spices with the butter. Cut the tortillas into
quarters. Spread the butter mixture on the tortillas.
2. Put the tortillas on a tray in a toaster oven or broiler and
bake until the tortillas are crisp.
Serves 24.
Foods of Ethiopia
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Ethiopian meals, shared with friends and family, are eaten with fingers
instead of utensils.
wood fire. When the dough hits the hot pan, air bubbles
form. This gives injera a spongy texture.
When the bread has cooled, it is spread across a
large communal platter that is the same size as the
mesab (meh-sahb), a drum-shaped straw table used in
Ethiopia. The main course, which is almost always a
variety of saucy stews, is then poured over the injera.
According to journalist Amy Pataki, It looks like an
Special Skills
In the past, it was the job of Ethiopian
women to make the mesab, the Ethiopian
dining table. Weavers used different
grasses, which they wove into intricate
patterns, and added vegetable dyes to
color their work. They waterproofed the
tables with the juice of the aloe plant.
Ethiopian women also wove straw baskets for carrying
things, as well as straw bowls, hats, and parasols. Although
many modern Ethiopian women buy these products readymade, some Ethiopian women still work with straw, especially those who live in rural villages.
10
Foods of Ethiopia
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11
The spices used to make berbere and other spice blends are sold in
outdoor markets.
Red Hot
Fiery spice blends complement injeras tangy flavor.
For centuries, Ethiopian cooks have been combining
12
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Many Blends
Berbere is not the only spice blend that
Ethiopians create. Awaze is another popular spice mixture. It starts with mild green
chile peppers. Ginger, garlic, cardamom,
basil, and water are added. Ethiopians use
awaze like catsup, or as a dip. It is milder
tasting than berbere.
Mitmita, on the other hand, is hotter than berbere. It is
a powder made from the hottest chile peppers in Ethiopia
and mixed with cardamom and cloves. Mitmita is sprinkled
on meat.
13
14
Foods of Ethiopia
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Spiced Butter
Besides using spices to flavor their food, Ethiopians
mix spices with butter to create niter kebbeh,
(nit-ra keb-bah), a rich and fragrant oil that almost all
Ethiopian food is cooked in. Niter kebbeh starts with
clarified butter. It is the oil that forms when water and
milk solids are removed from butter. For this to occur,
The Basics of Ethiopian Cooking
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15
Eggs Firfir
Ethiopians add spice to everything, even scrambled eggs. This is an easy dish to make and a good
introduction to Ethiopian cooking. If you prefer
not to use butter, you can spray the pan with
nonstick spray. Add more or less spice depending
on your preference.
Ingredients
4 eggs
1 jalapeno pepper, seeded and chopped
teaspoon each of garlic powder, ginger,
cardamom
cup onions, chopped
1 tablespoon butter
Instructions
1. Break the eggs into a bowl. Add all the other ingredients
and mix well.
2. Put the butter in the pan. Heat the pan over medium heat
until the butter melts.
3. Put the egg mixture into the pan. Stir the mixture until the
eggs cook.
Serve with injera or other flat bread.
Serves 24.
16
Foods of Ethiopia
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17
Chapter
2
Favorite
Foods
E
18
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The national dish of Ethiopia is wat, a spicy stew that can be made with
many different meats and vegetables.
19
20
Foods of Ethiopia
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21
Vegetarian Fare
Ethiopians love meaty stews. However, because of religious reasons, most Ethiopians observe 200 fast days
during the year when they do not eat meat. Ethiopian
cooks have developed many delicious dishes for these
meat-free days. Stews that feature a spicy ground pea
powder called shiro (shu-roh) are popular. Shiro is
inexpensive, good tasting, nutritious, and filling. Shiro
is a part of everyday Ethiopian life, explains an article
on Ethiopian Millennium, a Web site dedicated to
Ethiopian culture. The powder, the article continues,
22
Foods of Ethiopia
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23
A Land of Contrasts
Ethiopia is a land of contrasts. In rural
villages, many Ethiopians live in conical
or beehive-shaped bamboo homes or
in stone houses with straw roofs. Most
are quite poor. They do not have electricity, gas, or running water. Cooking
is done over a wood fire. Fetching wood and water for
cooking is usually the job of young girls, who rarely go
to school.
In Addis Ababa, the capital of Ethiopia, many people
live in modern high-rise apartments. They have kitchens
with electricity, running water, and modern appliances.
Here, both girls and boys attend school.
24
Foods of Ethiopia
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Popular Vegetables
Eggplant is a popular vegetable in Ethiopia. Ethiopian eggplants look different
from the large purple eggplants popular
in North America. Ethiopian eggplants are
small, oval shaped, and they are cream
colored. In fact, they look a lot like eggs.
Collard greens and kale are also popular vegetables
here. Both are similar to spinach in taste and color. Sama
leaves are another spinachlike vegetable. Sama is a leafy
shrub similar to nettles. It stings the skin when it is touched.
Cooks wear gloves while preparing it.
Potatoes, yams, and bell peppers are also eaten
frequently. Beans, peanuts, and lentils are other important
parts of the Ethiopian diet.
25
Ethiopian Collard
Greens
Collard greens are often served as an accompaniment to Ethiopian stews. They may be served
alone or mixed with ayib.
Ingredients
1 pound collard greens
2 tablespoons butter
teaspoon each of cayenne pepper, paprika,
and garlic powder
salt to taste
Instructions
1. Wash the collard greens. Remove the stems and chop the
greens into 1-inch pieces.
2. Put the greens in a bowl, cover with water, and microwave
until the greens are tender, or cook them in a saucepan on
the stove on low heat.
3. Melt the butter. Add the spices to the melted butter. Pour
the spiced butter over the cooked greens.
Serves 46.
26
Foods of Ethiopia
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processors, grinding the powder is done with a mortar and pestle. It takes a lot of time and energy to get
it fine enough.
Once the powder is made, making stews with shiro
is relatively easy. The powder is added to water, onions,
spices, niter kebbeh, and green peppers and slowly
cooked. Other ingredients, such as pumpkin, cabbage,
and green bananas, may also be added.
Depending on what spices are added, the stew can
be red-hot or relatively mild. It may be served piping
hot or chilled. Thick and creamy shiro stews taste of
zesty and sweet spices, hearty peas, and savory peppers.
Ethiopians love the taste so much that they often eat it
as a side dish on nonfasting days. It is finger-licking
good, very popular for all occasions,10 says Mesfin.
Favorite Foods
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27
Ayib is a white cheese that looks like cottage cheese but has a tangy taste.
28
Foods of Ethiopia
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Ayib is a white cheese that is similar in appearance to cottage cheese. Although mild in flavor, it is
not bland. Lemon juice and spices such as ginger,
black pepper, salt, and cayenne pepper are added to
the cheese, which gives it a tangy savory taste. Some
cooks add a touch of niter kebbeh. Others add cooked
vegetables such as collard greens. Sometimes yogurt is
mixed in with the spiced cheese, which gives the dish a
flavor similar to feta cheese. Ayib is, according to
Samuelsson, simple to make, its wonderful on its own,
spread on a piece of injera, or when used to balance the
sharpness of heavenly spiced foods.11
Ayib
This spiced cottage cheese is a good side dish. It is
also tasty on crackers. If you want it spicier or less
spicy, adjust the amount of spices.
Ingredients
8 ounces cottage cheese
teaspoon black pepper
1 teaspoon red pepper flakes
1 teaspoon chopped parsley
1 teaspoon lemon juice
Instructions
1. Combine all ingredients. Mix well.
Serves 4.
Favorite Foods
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29
30
Foods of Ethiopia
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Chapter
3
Coffee and
Snacks
F
31
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32
Foods of Ethiopia
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33
34
Foods of Ethiopia
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35
Spiced Popcorn
This is a spicy snack that is easy to make by using
microwave popcorn. You can add raisins to the
spiced popcorn if you like.
Ingredients
2 bags, 3 ounces each, plain microwave popcorn
2 tablespoons butter
teaspoon each of cayenne pepper, paprika,
and salt
teaspoon each of cumin and garlic powder
Instructions
1. Prepare the popcorn following the package directions.
2. Put the butter in a microwave-safe bowl. Melt the butter in
the microwave.
3. Add the spices to the melted butter and stir. If the popcorn
is salted, do not add salt.
4. Put the popcorn in a large bowl. Pour the spiced butter
over the popcorn.
Serves 4.
36
Foods of Ethiopia
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37
Outside Influences
The cooking of most African nations has
been strongly influenced by the European
countries that colonized them. Ethiopia is
the only nation in Africa that was never
colonized. Its mountains and deserts made
colonization difficult.
The Italians, however, did have some impact.
Italy invaded and occupied Ethiopia from 19351941.
Although Ethiopian cooks did not adopt Italian cooking practices, many Italians remained in Ethiopia after
the occupation ended. They opened a number of
Italian restaurants in Addis Ababa, making pizza a
popular Ethiopian snack.
38
Foods of Ethiopia
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39
Sambussas
Sambussas are another popular snack.
They are savory pastries stuffed with a
wide range of fillings. Boiled lentils, chickpeas, potatoes, vegetables, and ground
beef are all popular fillings. Once the
dough is filled, it is folded and fried until
it is golden.
40
Foods of Ethiopia
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Dried Meat
Qwanta (ku-wan-ta), dried spicy meat similar to beef
jerky, is another popular snack. Qwanta is usually made
from beef, but it can also be made from goat or lamb.
The meat is rubbed with salt, berbere, and fragrant
spices such as fenugreek and cardamom. Then it is cut
into long thin strips and hung to dry on wires strung in
the sun. This takes one to three days. Ethiopians have
been drying meat in this manner for thousands of years.
It is the oldest method of preserving meat known to
man.
Once all the moisture has been removed from the
meat, it is ready to eat. Or, it may be smoked over
a wood fire, then fried in niter kebbeh before it is
Coffee and Snacks
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41
42
Foods of Ethiopia
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Chapter
4
Special
Occasions
E
43
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44
Foods of Ethiopia
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Doro Wat
If the occasion is a special one, a delicious chicken stew
called doro wat (do-roh watt) is likely to be the gursha
offering. A festive meal without a richly flavored doro
wet [wat] is practically a contradiction in terms,19
explains Mesfin.
Doro wat begins with chicken. Although packaged
chicken can be purchased in supermarkets in Ethiopian
cities, Ethiopian cooks who live in small villages usually
buy a live chicken from an outdoor market. They
slaughter the bird at home, pluck the feathers, then
soak the chicken in water, lemon juice, and salt to
remove bacteria. Finally, they cut the chicken into eight
to twelve pieces. The thighs and legs, with their sweet
dark meat, are considered the choicest.
Doro wat is then prepared in the same way as other
wats, except about five minutes before the stew is done,
whole peeled hard-boiled eggs are added to the mix.
The eggs quickly absorb the flavor of the sauce and
Special Occasions
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45
Doro Wat
Doro wat is not hard to make, but it has many
steps and takes time.
Ingredients
1 broiler chicken, 23 pounds, cut in 8 pieces
with skin removed
2 cups onions, chopped
cup butter
1 cup chicken broth
1 cup water
juice of one lemon
2 tablespoons tomato paste
46 whole hard-boiled eggs, shells removed
1 teaspoon each of ginger, paprika, cayenne
pepper, garlic, salt, and black pepper
Instructions
1. Make several cuts in each of the chicken pieces with a
knife. Put the chicken in a bowl with the lemon juice, salt,
and 1 cup of water. Put in the refrigerator. Let the chicken
soak for 1530 minutes.
2. Put the butter in a stew pot, add the onions, and cook
them until they are browned.
3. Add the spices, tomato paste, and broth.
4. Dry the chicken parts and add them to the stew pot. Cover
the pot and cook on low for 20 minutes.
5. Add the hard-boiled eggs. Spoon the sauce over the eggs.
Cook covered on low until the chicken is done and the
sauce has thickened, about 1020 minutes.
Serve over injera or other flat bread.
Serves 46.
46
Foods of Ethiopia
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Special Occasions
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47
Nutritional Problems
During the twentieth century, drought and
political unrest led to serious food shortages in Ethiopia. One hundred thousand
Ethiopians died because of food shortages
in 1973. Up to one million died between
1983 and 1985.
Things are better in Ethiopia today, but there are still
problems. According to the World Bank, one half of the
nations population is undernourished and 48 percent of
all Ethiopian children under age five are underweight.
Many groups throughout the world are helping Ethiopia.
48
Foods of Ethiopia
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Festive Breads
Although injera is the bread that Ethiopians eat everyday, different types of dabo (da-boh), baked yeast
breads, are served on important occasions and holidays. There are many different kinds of dabo. They
can be made with wheat, chickpeas, or barley flour.
They can be dark or snow-white. Some are sweetened with honey, while others are filled with a spicy
meat or chicken sauce. Defo dabo (de-foh da-boh), a
large white bread spiced with fenugreek, cumin, and
coriander and topped with black sesame seeds, is
among the most popular.
Special occasions would not be the same without
this large round bread, which measures about 24 inches
(60cm) in diameter. In fact, its size makes it perfect for
sharing. An article on Ethiopian Millennium explains:
If there is one thing you are certain to find at every
An Interesting
Practice
Before eating, Ethiopians perform a handwashing ritual. Each diner holds out their
right hand. The hostess pours water from
a beautiful jug over them and then offers
a towel. Only the right hand is washed because Ethiopians
use only their right hands for eating. Using the left hand is
considered rude.
Special Occasions
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49
Honey Water
Although coffee is the most popular beverage in
Ethiopia, honey water is another popular snack
drink. It is served cold and is refreshing on a hot
day.
Ingredients
4 cups water
4 tablespoons honey
Instructions
1. Pour the honey into a pitcher or jar. Add the water and stir
well. Make sure the honey is dissolved.
2. Cover the pitcher and refrigerate overnight. Shake well
and add ice before serving.
Serves 4.
50
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51
Kitfo
Kitfo can be served warmed or browned. This
version browns the meat. If you prefer it to be
blander, use less spice.
Ingredients
1 pound lean ground steak
onion, chopped
2 ounces butter
teaspoon each of cayenne pepper, paprika,
coriander, garlic, and cinnamon
pinch of salt
Instructions
1. Melt the butter in a frying pan over medium heat.
2. Mix the salt and spices with the meat.
3. Brown the onions. Add the meat. Cook until the meat is
browned. Stir constantly to keep the meat from sticking.
Serves 4.
52
Foods of Ethiopia
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Barely Cooked
Kitfo (kit-foh) is another celebratory food that is often
served at weddings. It features freshly minced beef
combined with niter kibbeh, cardamom, ginger, black
pepper, salt, and mitmita (mit-mit-a), a super-hot
spice blend. Traditionally, the meat, which is eaten
almost raw, is bathed in niter kibbeh and heated just
long enough to warm it. It is quite similar to a raw meat
dish popular in Europe called steak tartare.
According to a legend, Ethiopian warriors who
wanted to avoid cooking meat over a large fire, which
would attract the enemies, created kitfo. Many modern
cooks brown the meat before serving it. This lessens
the risk of food poisoning since cooking meat until it is
no longer red destroys harmful bacteria.
Whether browned or almost raw, kitfo is made
with the leanest, most-tender meat available. This is
usually steak. The meat is hand-minced until it is finer
than ground meat, then smothered with niter kebbeh
flavored with lemon verbena. It is a spice that tastes
and smells like lemons. The meat tastes extremely rich
and buttery with a red-hot flavor and a citrusy aroma.
It is usually served with spiced collard greens and
cooling ayib. A saucer full of mitmita accompanies
the meat. Brave Ethiopians sprinkle it on the already
fiery meat to add mouth-scorching flavor. Food writer
Special Occasions
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53
54
Foods of Ethiopia
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Metric Conversions
Mass (weight)
1 ounce (oz.)
8 ounces
1 pound (lb.)
or 16 ounces
2.2 pounds
Liquid Volume
1 teaspoon (tsp.)
1 tablespoon (tbsp.)
1 fluid ounce (oz.)
1 cup (c.)
1 pint (pt.)
1 quart (qt.)
1 gallon (gal.)
Pan Sizes
8- inch cake pan
9-inch cake pan
11 x 7-inch baking pan
13 x 9-inch baking pan
9 x 5-inch loaf pan
2-quart casserole
Temperature
Length
1/4 inch (in.)
1/2 inch
1 inch
212 F
225 F
250 F
275 F
300 F
325 F
350 F
375 F
400 F
55
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Notes
Chapter 1: The Basics of Ethiopian Cooking
1. Marcus Samuelsson, The Soul of a New Cuisine. Hoboken,
N.J.: John Wiley & Sons, 2006. p. 145.
2. Amy Pataki, Ethiopian House, www.ethiopianhouse.com.
3. Zel and Reuben Allen, Vegetarians in Paradise, Dining in
Paradise, www.vegparadise.com/dining4.html.
4. Iyassu Demissie, Iyassu, Ethiopian Food, www.geocities.
com/ethiopianfood.
5. Helen Bergan, Climbing Kilimanjaro. Arlington, VA: BioGuide
Press, 1999. p. 11.
6. Marcus Samuelsson, The Soul of a New Cuisine. p. 34.
56
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Notes
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57
Glossary
alicha: Stew that does not contain berbere.
ayib: (also spelled iab) Spiced cheese similar to
cottage cheese.
berbere: Hot spice blend made with red chiles.
clarified butter: Butter in which all milk fat and
liquids have been removed.
dabo: Yeast bread.
defo dabo: Yeast bread popular on special occasions.
doro wat: Stew containing chicken and hardboiled eggs.
enset: A plant similar to the banana plant.
ferment: Become sour.
fitfit: A stew containing injera.
gursha: Practice in which guests are hand-fed their
first bite of food.
injera: Flat spongy bread.
irgo: Ethiopian yogurt.
jebena: Tall coffee pot with a rounded bottom.
kitfo: Minced raw or lightly cooked meat.
58
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Glossary
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59
Web Sites
Fact Monster, Ethiopia, (http://www.factmonster.
com/ipka/A0107505.html). Information on Ethiopian
history, geography, culture, economics, and daily life
written for kids.
60
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61
Index
Addis Ababa (capital), 24
Alicha, 22
Awaze, 13
Ayib, 2829
Beans, 25
Beef, 1819, 4142
Berbere, 1315
Bergan, Helen, 15, 35
Beverages
coffee, 3135
honey water, 50
Breads
dabo, 4950
injera, 69, 11, 22
Butter
claried, 1516
spiced, 4, 1517
Cheese, 2829
Chicken, 45
Chickpeas, 27
Children, 24, 48
Chile peppers, 13
Christmas, 47, 48
Claried butter, 1516
Coffee, 3133
Coffee ceremony,
3435
Collard greens, 25, 26
Communal eating, 9,
1112
Crackers, 41
Dabo, 4950
Houses, 24
Injera
eating, 11
making, 89
as staple food, 68
in wat, 22
Irgo, 30
Italian inuences, 38
Jebena, 35
Kale, 25
Kategna, 8
Kitom, Berhane, 43
Kitfo, 5254
Kolo, 36, 41
Left hand, 49
Lemon verbena, 53
Lentils, 25
Makeda, (queen of
Sheba), 4
Malnutrition, 48
Meals, communal, 9,
1112
Mesab, 9, 10
Mesn, Daniel J.
on doro wat, 45
on social value of
cooking, 21
Mitad, 8
Mitmita, 13, 53
Mortar, 15
62
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Stews
alicha, 22
doro wat, 4546, 48
tt, 22
shiro, 2223, 25, 27
vegetarian, 22, 2527
wat, 1821
Straw baskets, 10
Sugar, 35
Sama, 25
Sambussas, 40
Schools, 24
Sheehan, Jason, 53
Shiro, 22, 23, 25, 27
Sietsema, Robert, 42
Snacks, 3637, 3942
Social rituals. See
Rituals
Solomon (king), 4
Special occasions
foods for, 4553
hospitality during,
4345, 54
Spice blends, 4, 1215,
50
Spiced butter, 1517
Spiced popcorn, 36,
39
Split peas, 27
Steak, 5253
Tables, 10
Teff, 4, 6, 7
Urgo, 28
Utensils, 11
Vegetables, 25
Vegetarian dishes, 22,
2527
Villages, 24
Walton, Linda, 22
Wat, 1821
Weavers, 10
Weddings, 5253
Women
cooking by, 21
weavers, 10
Yams, 25
Yogurt, 28, 30
Index
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63
Picture Credits
Cover: Jim Sugar/CORBIS
AP Images, 6 (left), 44
Adrian Arbib/CORBIS, 20
Robin Avila, Austin, TX, 11, 19, 23, 28
Bruno Barbier/Robert Harding/Jupiter Images, 47
The Gale Group, 5
Gavin Hellier/JAI/Corbis, 35
Gavin Hellier/Robert Harding World Imagery/Corbis,
34
2007 Royalty Free/iStockphoto.com, 6 (right), 7, 14,
26, 30, 40
Jacques Langevin/CORBIS SYGMA, 37
Carl & Ann Purcell/CORBIS, 12
Ricki Rosen/CORBIS SABA, 9
2007 Royalty Free/Shutterstock.com, 10, 24, 27, 32,
51
Jim Sugar/CORBIS, 7
Tony Waltham/Robert Harding/Jupiter Images, 3839
64
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