eFood

Art Taste of Ethiopia

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If you are a regular visitor, you know that there are several cyber projects-in-progress we have. One of them is eFood, electronic (and Ethiopian) recipes on CD. Since we do not have much time now, we invited you to take a part in this project. Read the EthioCookBook pages -- and contribute your favorite recipes, impressions, restaurant reviews. Write in our guestbook or email to the webmaster. We will credit all participants. Thank you!

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Addis Live Music Radio * SUM: Ethiopia is a mountainous country. This has helped keep it isolated. The food of Ethiopia is therefore uniquely Ethiopian. Ethiopian food is characterized by the spices used. However, grains such as sorghum, millet, teff, and wheat grow well in the temperate climate, and honey is commonly used. Berbere is an essential ingredient in Ethiopian cooking. It is a red paste made of spices and herbs. Flavored butter called niter kebbeh is also important. Niter kebbeh is flavored with onions, garlic, ginger and spices. Wat, or stew is an important traditional Ethiopian food. It can be made with chicken, beef, fish, or be vegetarian. It contains paprika and is very spicy. Wat is eaten with injera, an Ethiopian flatbread made from teff. Coffee is also important in Ethiopia. Ethiopians say it originated in the highlands of Kaffa in southwestern Ethiopia. sellassie.com

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Traditional Ethiopian recipes by 13 months and days of the week with the recipes, stories and art from the time of Solomon and Sheba to the family kitchen in Fairbanks Alaska, by great drand-daughter of Haile Sellassie I.

History:

FOOD * MERKATO Index * Old HS WWW: Haile Sellassie Family Web * H.I.M. Web-Biography: from Sellassie WWW pages * R&R: Rasta & Reggae, Rastafarianism, Texts, Links, News * HISTORY: History pages from Sellassie Family Web * FAMILY: Origins, Members, Generations, Tree, photos * Ethiop Village: Books, Music, Art, Gifts * References: Sellassie WWW sites * DIRECTORIES: Listing from all Sellassie sites * appendix * contents * links * list * book * new *

eFood Title

First, the history. Three years ago we built a few pages of Sellassie WWW, which we called Sellassie Family Home Page, and next -- sellassie.ourfamily.com, meaning that it is not the cyber home for our immidiate family, but many of you, who share this love for a great man. In fact, the webpages do live, because of the many.
Here is a new project -- eFood, Ethiopian Cook Book Online. Internet is not ready yet to give the taste and the smell of food, so we thought that the Art of Ethiopia could help, your eyes and imagination could give you the taste of it. And of course, we would like you to be a part of this project.
How? Submit your Ethiopian Recipes, how you cook it, your recommendations, your reviews of the Ethiopian restaurants, your memories of the ceremonies -- from you, the family.
sellassie.ourfamily.com
2004

Sample:

Amhari - Atklit, Tigre - Alz'e (Ethiopian Vegetable Bowl)

Recipe By     : Gad S. Sheaffer (gss@iil.intel.com)
Serving Size  : 8    Preparation Time :0:00
Categories    : African                          Vegetables
                Ethiopian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      large         onions
   4      large         carrots
   3                    potatos
     1/4                white cabbage
     1/4  cup           oil
   1      head          garlic
     1/2  Teaspoon      ground ginger
     1/2  Teaspoon      turmeric
     1/2  Teaspoon      black pepper
   1      Teaspoon      salt
   4      cups          water

This recipe is common to the Ethiopian Jews (Phalashi). My understanding is that these are NOT unique to them.

Peel all vegetables, cut into small cubes. peel and mash the garlic.

Heat oil in a large pan and add vegetables. cover and saute 2-3 minutes.

Add the ginger, turmeric, pepper and salt and mix well.

Add the water, stir and cook over very low flame for 30-40 minutes.

Serve hot.

Gondar