The World's Food

Drink

Addis tea

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of camellia sinensis, an evergreen shrub native to china, india and other east asian countries. tea is also rarely made from the leaves of camellia taliensis. after water, it is the most widely consumed drink in the world. there are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral, or grassy notes. tea has a stimulating effect in humans primarily due to its caffeine content.tea plants are native to east asia and probably originated in the borderlands of southwestern china and northern burma. an early credible record of tea drinking dates to the third century ad, in a medical text written by hua tuo. it was popularised as a recreational drink during the chinese tang dynasty, and tea drinking subsequently spread to other east asian countries. portuguese priests and merchants introduced it to europe during the 16th century. during the 17th century, drinking tea became fashionable among the english, who started to plant tea on a large scale in india. the term herbal tea refers to drinks not made from camellia sinensis. they are the infusions of fruit, leaves, or other plant parts, such as steeps of rosehip, chamomile, or rooibos. these may be called tisanes or herbal infusions to prevent confusion with "tea" made from the tea plant.

Main

African eggplant

Solanum macrocarpon otherwise known as the african eggplant (yoruba: igba) (igbo language/ igbo): añara) , surinamese eggplant (sranang tongo: antroewa) or vietnamese eggplant (vietnamese: cà pháo) is a plant of the family solanaceae. s. macrocarpon is a tropical perennial plant that is closely related to the eggplant. s. macrocarpon originated from west africa, but is now widely distributed in central and east africa. the plant also grows in the caribbean, south america, and some parts of southeast asia. s. macrocarpon is widely cultivated for its use as a food, its medicinal purposes, and as an ornamental plant.

Main

Alicha wot

Non-spicy stewed vegetables, meat, lentils, may be vegetarian or include meat

Drink

Ambo wuha

Carbonated mineral water

Drink

Arabica coffee

Coffea arabica (), also known as the arabic coffee, is a species of flowering plant in the coffee and madder family rubiaceae. it is believed to be the first species of coffee to have been cultivated, and is currently the dominant cultivar, representing about 60% of global production. coffee produced from the (less acidic, more bitter, and more highly caffeinated) robusta bean (c. canephora) makes up most of the remaining coffee production. arabica coffee originates from ethiopia and was first cultivated in yemen, and documented by the 12th century. coffea arabica is called ‏بُنّ‎ (būnn) in arabic, borrowed from the oromo "buna".

Drink

Areki

Ethiopian cuisine (amharic: የኢትዮጵያ ምግብ "ye-ītyōṗṗyā məgəb") characteristically consists of vegetable and often very spicy meat dishes. this is usually in the form of wat, a thick stew, served on top of injera (amharic: እንጀራ), a large sourdough flatbread, which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. ethiopians eat most of the time with their right hands, using pieces of injera to pick up bites of entrées and side dishes.the ethiopian orthodox tewahedo church prescribes a number of fasting periods known as tsom (ge'ez: ጾም ṣōm), including all wednesdays and fridays and the whole lenten season (including fifteen days outside lent proper). per oriental orthodox tradition, the faithful may not consume any kind of animal products (including dairy products and eggs) during fasts; ethiopian cuisine therefore contains many dishes that are vegan.

Drink

Arera

Main

Assa kitfo

Kitfo (amharic: ክትፎ, ipa: [kɨtfo]), is an ethiopian traditional dish which originated among the gurage people. it consists of minced raw beef, marinated in mitmita (a chili powder-based spice blend) and niter kibbeh (a clarified butter infused with herbs and spices). the word comes from the ethio-semitic root k-t-f, meaning "to chop finely; mince." kitfo cooked lightly rare is known as kitfo leb leb. kitfo is often served alongside—sometimes mixed with—a mild cheese called ayibe or cooked greens known as gomen. in many parts of ethiopia, kitfo is served with injera, a spongy, absorbent sourdough crepe-style bread made from fermented teff flour, although in traditional gurage cuisine, one would use kocho, a thick flatbread made from the ensete plant. an ensete leaf may be used as a garnish. though not considered a delicacy, kitfo is generally held in high regard. kitfo is served on special occasions such as holidays; it is commonly used on the "finding of the true cross" or "meskel" holiday celebrated annually on september 27 in ethiopia.

Main

Atakilt wat

Stewed cabbage, vegetables, carrots and potatoes

Main

Aterkek alecha

Spicy vegetable and lentil stew

Drink

Atmet

Ethiopian cuisine (amharic: የኢትዮጵያ ምግብ "ye-ītyōṗṗyā məgəb") characteristically consists of vegetable and often very spicy meat dishes. this is usually in the form of wat, a thick stew, served on top of injera (amharic: እንጀራ), a large sourdough flatbread, which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. ethiopians eat most of the time with their right hands, using pieces of injera to pick up bites of entrées and side dishes.the ethiopian orthodox tewahedo church prescribes a number of fasting periods known as tsom (ge'ez: ጾም ṣōm), including all wednesdays and fridays and the whole lenten season (including fifteen days outside lent proper). per oriental orthodox tradition, the faithful may not consume any kind of animal products (including dairy products and eggs) during fasts; ethiopian cuisine therefore contains many dishes that are vegan.

Drink

Avocado juice

The avocado (persea americana) is a tree originating in the americas which is likely native to the highland regions of south-central mexico to guatemala. it is classified as a member of the flowering plant family lauraceae. the fruit of the plant, also called an avocado (or avocado pear or alligator pear), is botanically a large berry containing a single large seed. avocado trees are partially self-pollinating, and are often propagated through grafting to maintain predictable fruit quality and quantity.avocados are cultivated in tropical and mediterranean climates of many countries, with mexico as the leading producer of avocados in 2019, supplying 32% of the world total. avocado production is one of the most environmentally intensive fruits, using 70 litres (18 us gallons; 15 imperial gallons) of water per avocado, and over 400 grams of co2 emissions. in major production regions like chile, mexico and california, the water demands for avocado puts pressure on overall water resources. avocado production is also connected to other concerns, including environmental justice and human rights concerns, deforestation and connections of mexican avocados with organized crime. climate change is expected to cause significant changes in the suitable growing zones for avocados, and put additional pressure due to heat waves and drought.the fruit of domestic varieties has a buttery flesh when ripe. depending on the variety, avocados have green, brown, purplish, or black skin when ripe, and may be pear-shaped, egg-shaped, or spherical. commercially, the fruits are picked while immature, and ripened after harvesting. the high fat and smooth texture of avocados make it a useful and diverse food in different cuisines, and is traditionally important in mexican foods. the high nutritional value and concentration of fat, make avocados a commonly used food in vegetarian foods and generally is thought nutritious and healthy.

Drink

Awash

The production of wine in ethiopia can be traced to the early centuries of the first millennium a.d. the historian richard pankhurst observed that early references to axumite wine can be found in one of the stele erected by the 4th century ruler ezana. aksumite viticulture is also attested to by carvings on the base of the great 3rd century obelisk at axum. the traditional honey wine tej has also long been widely popular. contemporary viticulture in ethiopia dates to 1956, to the establishment of the awash winery by entrepreneur mulugeta tesfakiros and ras mesfin sileshi. as of 2014 the awash winery had an annual output of 10 million bottles, most of which is consumed locally. in 2014 the french beverage corporation castel began producing wines of a number of varieties on a 120-hectare estate near ziway in the ethiopian rift valley. as of 2013 annual production was 3 million bottles, approximately half of which was exported, mainly to china.climatic and geographic conditions in the central portion of its great rift valley make ethiopia well suited to viticulture. annual rainfall measures about 650 mm, temperatures average 25 degrees celsius per year and the region enjoys sandy soils, which are ideal conditions for wine production. furthermore, due to ethiopia's proximity to the equator, it is possible to make two harvests per year. the western slopes of the ethiopian highlands also enjoy an inland mediterranean climate, also conducive to wine-growing.

Side, Snack, Appetizer

Awaze

Spicy chili paste made with berbere, senafitch mustard seed, olive oil, water and araki alcohol

Drink

Axumite wine

The production of wine in ethiopia can be traced to the early centuries of the first millennium a.d. the historian richard pankhurst observed that early references to axumite wine can be found in one of the stele erected by the 4th century ruler ezana. aksumite viticulture is also attested to by carvings on the base of the great 3rd century obelisk at axum. the traditional honey wine tej has also long been widely popular. contemporary viticulture in ethiopia dates to 1956, to the establishment of the awash winery by entrepreneur mulugeta tesfakiros and ras mesfin sileshi. as of 2014 the awash winery had an annual output of 10 million bottles, most of which is consumed locally. in 2014 the french beverage corporation castel began producing wines of a number of varieties on a 120-hectare estate near ziway in the ethiopian rift valley. as of 2013 annual production was 3 million bottles, approximately half of which was exported, mainly to china.climatic and geographic conditions in the central portion of its great rift valley make ethiopia well suited to viticulture. annual rainfall measures about 650 mm, temperatures average 25 degrees celsius per year and the region enjoys sandy soils, which are ideal conditions for wine production. furthermore, due to ethiopia's proximity to the equator, it is possible to make two harvests per year. the western slopes of the ethiopian highlands also enjoy an inland mediterranean climate, also conducive to wine-growing.

Side, Snack, Appetizer

Ayib

Fresh curd cheese, made with milk, lemon juice, salt and pepper

Main

Azifa

Lentil salad

Drink

Bedele

Bedele (also called buno bedele) is a town and separate aanaa in south-western ethiopia. located in the buno bedele zone of the oromia region, this town has a longitude and latitude of 8°27′n 36°21′e and an elevation between 2,012–2,162 metres (6,601–7,093 ft) above sea level.

Main

Bege wat

Stewed lamb

Side, Snack, Appetizer

Berbere

Berbere (oromo: barbaree, amharic: በርበሬ bärbäre, tigrinya: በርበረ bärbärä) is a spice mixture whose constituent elements usually include chili peppers, coriander, garlic, ginger, ethiopian holy basil (besobela) seeds, korarima, rue, ajwain or radhuni, nigella, and fenugreek. it is a key ingredient in the cuisines of ethiopia and eritrea. berbere sometimes encompasses herbs and spices that are less well known internationally. these include both cultivated plants and those that grow wild in ethiopia, such as korarima (aframomum corrorima) and long pepper.

Drink

Borde

Fermented beverage made from maize, barley or wheat and their malts

Drink

Brandy

Brandy is a liquor produced by distilling wine. brandy generally contains 35–60% alcohol by volume (70–120 us proof) and is typically consumed as an after-dinner digestif. some brandies are aged in wooden casks. others are coloured with caramel colouring to imitate the effect of aging, and some are produced using a combination of both aging and colouring. varieties of wine brandy can be found across the winemaking world. among the most renowned are cognac and armagnac from southwestern france.in a broader sense, the term brandy also denotes liquors obtained from the distillation of pomace (yielding pomace brandy), or mash or wine of any other fruit (fruit brandy). these products are also called eau de vie (which translates to "water of life").

Drink

Bulla

Hot drink made with qocho or ensete (false banana) drink

Drink

Bunna

Coffee, also refers to a coffee ceremony

Side, Snack, Appetizer

Buticha

Chickpea or fava bean dip or spread, made with onion, chili peppers, garlic, mustard, lemon juice

Drink

Camel milk

Camel milk has supported nomad and pastoral cultures since the domestication of camels millennia ago. herders may for periods survive solely on the milk when taking the camels on long distances to graze in desert and arid environments. the camel dairy farming industry has grown in australia and the united states, as an environmentally friendly alternative to cow dairy farming using a species well-adapted to arid regions. camel milk has different nutritional characteristics from cow milk, but the proportions of nutrients can be highly variable based on a number of factors, including type and age of camel, climate, what it eats, and milking method. it can be used to make products such as yogurt and ice cream, but is not so easily turned into butter or cheese.

Drink

Castel

Castel group (french groupe castel) is a french beverage company. it was established in 1949 by pierre castel, who continues to run the company as a family-owned concern.castel is the largest french wine producer and owns the biggest french and foreign wine brands distributed in france. castel group is also the french leader for table wines and the number four for beers and soft drinks in africa (after sabmiller and heineken and guinness), and – after constellation brands and gallo – number four for wine worldwide. castel claims to have a 25 percent share of profits from the african beer market.

Breakfast

Chechebsa

Fit-fit or fir-fir (ge'ez: ፍትፍት fitfit; ፍርፍር firfir), (oromo: chechebsaa), is an eritrean and ethiopian food typically served as breakfast. fit-fit is served by preparing sauce and shredding injera or kitcha into pieces and mixing the two. it is generally made with shredded flat bread, spiced clarified butter, and the hot spice berbere. there are two main varieties of fit-fit depending on the type of flatbread being used: the sourdough injera and the unleavened kitcha.

Main

Chechebsa

Fit-fit or fir-fir (ge'ez: ፍትፍት fitfit; ፍርፍር firfir), (oromo: chechebsaa), is an eritrean and ethiopian food typically served as breakfast. fit-fit is served by preparing sauce and shredding injera or kitcha into pieces and mixing the two. it is generally made with shredded flat bread, spiced clarified butter, and the hot spice berbere. there are two main varieties of fit-fit depending on the type of flatbread being used: the sourdough injera and the unleavened kitcha.

Side, Snack, Appetizer

Chiko

No-bake snack made with roasted barley flour and clarified butter

Side, Snack, Appetizer

Chufa

Cyperus esculentus (also called chufa, tiger nut, atadwe, yellow nutsedge, and earth almond) is a species of plant in the sedge family widespread across much of the world. it is found in most of the eastern hemisphere, including southern europe, africa and madagascar, as well as the middle east and the indian subcontinent. c. esculentus is cultivated for its edible tubers, called earth almonds or tiger nuts (due to the stripes on their tubers and their hard shell), as a snack food and for the preparation of horchata de chufa, a sweet, milk-like beverage.cyperus esculentus can be found wild, as a weed, or as a crop. it is an invasive species outside its native range, and is readily transported accidentally to become invasive. in many countries, c. esculentus is considered a weed. it is often found in wet soils such as rice paddies and peanut farms as well as well-irrigated lawns and golf courses during warm weather.

Drink

Cognac

Cognac ( kon-yak, also us: kohn-, kawn-, french: [kɔɲak] (listen)) is a variety of brandy named after the commune of cognac, france. it is produced in the surrounding wine-growing region in the departments of charente and charente-maritime. cognac production falls under french appellation d'origine contrôlée (aoc) designation, with production methods and naming required to meet certain legal requirements. among the specified grapes, ugni blanc, known locally as saint-émilion, is most widely used. the brandy must be twice distilled in copper pot stills and aged at least two years in french oak barrels from limousin or tronçais. cognac matures in the same way as whiskies and wines barrel-age, and most cognacs spend considerably longer "on the wood" than the minimum legal requirement.

Side, Snack, Appetizer

Dabo

Loaf bread, traditionally cooked inside false banana leaves in a large pot over a fire, made with wheat flour, barley, teff, sorgum, millet, several different types

Main

Dabo firfir

Torn pieces of flatbread with niter kibbeh and berbere

Side, Snack, Appetizer

Dabo kolo

Small pieces of baked or fried dough, made with berbere spices, sugar, eaten as a snack

Drink

Dagim-areki

Distilled alcohol, a stronger version of terra-areki

Drink

Dashen

Main

Doro fanta wot

Wat or wot (amharic: ወጥ, ipa: [wətʼ]) or tsebhi (tigrinya: ጸብሒ, ipa: [sʼɐbħi]) is an ethiopian and eritrean stew that may be prepared with chicken, beef, lamb, a variety of vegetables, spice mixtures such as berbere, and niter kibbeh, a seasoned clarified butter.

Main

Doro wot

Spicy stewed chicken, beef, lamb, eggs, vegetables

Main

Duba wat

Spicy stewed pumpkin (squash)

Main

Dulet

Spiced and stir fried minced beef, lamb or beef liver and tripe, seasoned with mitmita, a blend of dried chili peppers, cardamom, cinnamon, cloves, cumin and ginger

Main

Dulet wot

Stewed minced offal dish, made with tripe, liver, kidney, tongue, heart, intestines, onions, garlic, ginger, oil, berbere

Breakfast

Enkulal firfir

Scrambled eggs with green and red peppers, tomatoes, sometimes onions, serve with injera

Side, Snack, Appetizer

Ensete

Ensete is a genus of monocarpic flowering plants native to tropical regions of africa and asia. it is one of the three genera in the banana family, musaceae, and includes the false banana or enset (e. ventricosum), an economically important food crop in ethiopia.

Drink

Espresso

Espresso ( (listen), italian: [eˈsprɛsso]) is a coffee-brewing method of italian origin, in which a small amount of nearly boiling water (about 90 °c or 190 °f) is forced under 9–10 bars (900–1,000 kpa; 130–150 psi) of pressure through finely-ground coffee beans. espresso coffee can be made with a wide variety of coffee beans and roast degrees. espresso is the most common way of making coffee in southern europe, especially in italy, france, spain and portugal. it is also popular in switzerland, croatia, bulgaria, greece, and in australia. espresso is generally thicker than coffee brewed by other methods, with a viscosity similar to that of warm honey. this is due to the higher concentration of suspended and dissolved solids, and the crema on top (a foam with a creamy consistency). as a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated. espresso has more caffeine per unit volume than most coffee beverages, but because the usual serving size is much smaller, the total caffeine content is less than a mug of standard brewed coffee. the actual caffeine content of any coffee drink varies by size, bean origin, roast method and other factors, but a typical 28 grams (1 ounce) serving of espresso usually contains 64.5 milligrams of caffeine, whereas a typical serving of drip coffee usually contains 150 to 200 mg.the three dispersed phases in espresso are what make this beverage unique. the first dispersed phase is an emulsion of oil droplets. the second phase is suspended solids, while the third is the layer of gas bubbles or foam. the dispersion of very small oil droplets is perceived in the mouth as creamy. this characteristic of espresso contributes to what is known as the body of the beverage. these oil droplets preserve some of the aromatic compounds that are lost to the air in other coffee forms. this preserves the strong coffee flavor present in the espresso.espresso is the base for various coffee drinks, including caffè latte, cappuccino, caffè macchiato, caffè mocha, flat white, and caffè americano.

Main

Fatira

In mandaeism, faṭira (classical mandaic: ࡐࡀࡈࡉࡓࡀ; plural form: faṭiri) is a small, round, saltless, half-baked biscuit. faṭiras are used in rituals such as the ṭabahata masiqta, or the "masiqta of the parents," during which they are served in ritual clay trays called ṭariana. the faṭira, which is saltless, is distinct from another type of sacramental bread known as the pihta, which contains salt to symbolize the souls of living people when used for living celebrants, but is saltless like the faṭira when used during masiqta (death mass) rituals.the ṣa (classical mandaic: ࡑࡀ), a rolled-up piece of sacramental flatbread that contains nuts and raisins, is also used in ritual meals for the dead and has a phallic symbolism. it is rolled up like a scroll.

Breakfast

Fatira

In mandaeism, faṭira (classical mandaic: ࡐࡀࡈࡉࡓࡀ; plural form: faṭiri) is a small, round, saltless, half-baked biscuit. faṭiras are used in rituals such as the ṭabahata masiqta, or the "masiqta of the parents," during which they are served in ritual clay trays called ṭariana. the faṭira, which is saltless, is distinct from another type of sacramental bread known as the pihta, which contains salt to symbolize the souls of living people when used for living celebrants, but is saltless like the faṭira when used during masiqta (death mass) rituals.the ṣa (classical mandaic: ࡑࡀ), a rolled-up piece of sacramental flatbread that contains nuts and raisins, is also used in ritual meals for the dead and has a phallic symbolism. it is rolled up like a scroll.

Side, Snack, Appetizer

Fatira

In mandaeism, faṭira (classical mandaic: ࡐࡀࡈࡉࡓࡀ; plural form: faṭiri) is a small, round, saltless, half-baked biscuit. faṭiras are used in rituals such as the ṭabahata masiqta, or the "masiqta of the parents," during which they are served in ritual clay trays called ṭariana. the faṭira, which is saltless, is distinct from another type of sacramental bread known as the pihta, which contains salt to symbolize the souls of living people when used for living celebrants, but is saltless like the faṭira when used during masiqta (death mass) rituals.the ṣa (classical mandaic: ࡑࡀ), a rolled-up piece of sacramental flatbread that contains nuts and raisins, is also used in ritual meals for the dead and has a phallic symbolism. it is rolled up like a scroll.

Main

Fish

Nile perch, branzino, tilapia, grilled, stewed, pan-fried, served with berbere sauce

Main

Fit-fit

Fit-fit or fir-fir (ge'ez: ፍትፍት fitfit; ፍርፍር firfir), (oromo: chechebsaa), is an eritrean and ethiopian food typically served as breakfast. fit-fit is served by preparing sauce and shredding injera or kitcha into pieces and mixing the two. it is generally made with shredded flat bread, spiced clarified butter, and the hot spice berbere. there are two main varieties of fit-fit depending on the type of flatbread being used: the sourdough injera and the unleavened kitcha.

Breakfast

Fit-fit

Fit-fit or fir-fir (ge'ez: ፍትፍት fitfit; ፍርፍር firfir), (oromo: chechebsaa), is an eritrean and ethiopian food typically served as breakfast. fit-fit is served by preparing sauce and shredding injera or kitcha into pieces and mixing the two. it is generally made with shredded flat bread, spiced clarified butter, and the hot spice berbere. there are two main varieties of fit-fit depending on the type of flatbread being used: the sourdough injera and the unleavened kitcha.

Main

Fossolia

Stir fried green beans and vegetables such as carrots, potatoes

Main

Fried fish

Fried fish is any fish or shellfish that has been prepared by frying. often, the fish is covered in batter, egg and breadcrumbs, flour, or herbs and spices before being fried and served, often with a slice of lemon. fish is fried in many parts of the world, and fried fish is an important food in many cuisines. for many cultures, fried fish is historically derived from pescado frito, and the traditional fish and chips dish of england which it may have inspired. the latter remains a staple take-out dish of the uk and its former and present colonies. fried fishcakes made of cod (and other white fish, such as haddock or whiting) are a widely available in the frozen food sections of u.s. grocery stores. long john silver's, skipper's, captain d's, and arthur treacher's are well-known north american chain restaurants that serve fried fish as their main food offering. catfish are also a prevalent farm-raised type of fish that is often served fried throughout the world. a classic fried fish recipe from france is the sole meunière.

Drink

Fruit juice

Avocado, guava, mango, papaya, pineapple, orange

Breakfast

Ful medames

Ful medames (arabic: فول مدمس, fūl mudammas ipa: [fuːl mudammas]; other spellings include ful mudammas and foule mudammes), or simply fūl, is a stew of cooked fava beans served with olive oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper, and other vegetable, herb, and spice ingredients. ful medames is traditionally made in and served out of a large metal jug. it is notably a staple food in egypt and is considered a national dish, especially in the northern cities of cairo and gizah. ful medames is also a common part of the cuisines of many arab, middle eastern, and north african cuisines.

Main

Genfo

Genfo (amharic: ገንፎ, gänəfo), ga’at (tigrinya: ጛኣት, ga'atə), or marca (oromiffa: marqaa) is a stiff porridge-like substance that is normally formed into a round shape with a hole in the middle for the dipping sauce, a mixture of butter and red peppers, or pulses such as sunflower, seed, nut (carthamus tinctorius) and flax (linum usitatissimum).genfo shares many similarities with the arab asida. genfo is made with barley or wheat flour and to cook it the flour and water are combined and stirred continuously with a wooden spoon. genfo is presented in a large mound with a hole in the center, filled with a mixture of niter kibbeh and berbere. the porridge may be eaten with the hands or with a utensil.

Breakfast

Genfo

Genfo (amharic: ገንፎ, gänəfo), ga’at (tigrinya: ጛኣት, ga'atə), or marca (oromiffa: marqaa) is a stiff porridge-like substance that is normally formed into a round shape with a hole in the middle for the dipping sauce, a mixture of butter and red peppers, or pulses such as sunflower, seed, nut (carthamus tinctorius) and flax (linum usitatissimum).genfo shares many similarities with the arab asida. genfo is made with barley or wheat flour and to cook it the flour and water are combined and stirred continuously with a wooden spoon. genfo is presented in a large mound with a hole in the center, filled with a mixture of niter kibbeh and berbere. the porridge may be eaten with the hands or with a utensil.

Drink

Gin

Gin is a distilled alcoholic drink that derives its predominant flavour from juniper berries (juniperus communis).gin originated as a medicinal liquor made by monks and alchemists across europe, particularly in southern italy (salerno), flanders and the netherlands, to provide aqua vita from distillates of grapes and grains. it then became an object of commerce in the spirits industry. gin became popular in england after the introduction of jenever, a dutch and belgian liquor that was originally a medicine. although this development had been taking place since the early 17th century, gin became widespread after the 1688 glorious revolution led by william of orange and subsequent import restrictions on french brandy. gin subsequently emerged as the national alcoholic drink of england. gin today is produced in different ways from a wide range of herbal ingredients, giving rise to a number of distinct styles and brands. after juniper, gin tends to be flavoured with botanical/herbal, spice, floral or fruit flavours or often a combination. it is commonly consumed mixed with tonic water in a gin and tonic. gin is also often used as a base spirit to produce flavoured, gin-based liqueurs, for example sloe gin, traditionally produced by the addition of fruit, flavourings and sugar.

Main

Gomen

Collard greens, for example, stewed with onions, cabbage, potatoes, carrots, garlic, spices

Main

Gomen be siga

Collard greens stewed with beef or lamb with niter kibbeh, carrots, cabbage, onion and other vegetables

Drink

Gonder

Main

Gored gored

Gored gored (amharic: ጎረድ ጎረድ; amharic pronunciation: [ɡorəd ɡorəd]) is a raw beef dish eaten in ethiopia and eritrea. whereas kitfo is minced beef marinated in spices and clarified butter, gored gored is cubed and left unmarinated. like kitfo, it is widely popular and considered a national dish. it is often served with mitmita (a powdered seasoning mix) and awazi (a type of mustard and chilli sauce).

Side, Snack, Appetizer

Green salad

A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. they are often dressed, and typically served at room temperature or chilled, though some can be served warm. garden salads use a base of leafy greens such as lettuce, arugula/rocket, kale or spinach; they are common enough that the word salad alone often refers specifically to garden salads. other types include bean salad, tuna salad, fattoush, greek salad (vegetable-based, but without leafy greens), and sōmen salad (a noodle-based salad). salads may be served at any point during a meal: appetizer salads—light, smaller-portion salads served as the first course of the meal side salads—to accompany the main course as a side dish; examples include potato salad and coleslaw main course salads—usually containing a portion of one or more high-protein foods, such as meat, fish, eggs, legumes, or cheese dessert salads—sweet salads containing fruit, gelatin, sweeteners or whipped creamwhen a sauce is used to flavor a salad, it is generally called a salad dressing; most salad dressings are based on either a mixture of oil and vinegar or a creamy dairy base.

Drink

Harar

Drink

Herbal tea

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of camellia sinensis, an evergreen shrub native to china, india and other east asian countries. tea is also rarely made from the leaves of camellia taliensis. after water, it is the most widely consumed drink in the world. there are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral, or grassy notes. tea has a stimulating effect in humans primarily due to its caffeine content.tea plants are native to east asia and probably originated in the borderlands of southwestern china and northern burma. an early credible record of tea drinking dates to the third century ad, in a medical text written by hua tuo. it was popularised as a recreational drink during the chinese tang dynasty, and tea drinking subsequently spread to other east asian countries. portuguese priests and merchants introduced it to europe during the 16th century. during the 17th century, drinking tea became fashionable among the english, who started to plant tea on a large scale in india. the term herbal tea refers to drinks not made from camellia sinensis. they are the infusions of fruit, leaves, or other plant parts, such as steeps of rosehip, chamomile, or rooibos. these may be called tisanes or herbal infusions to prevent confusion with "tea" made from the tea plant.

Side, Snack, Appetizer

Himbasha

Ambasha (amharic: አምባሻ); or himbasha (tigrinya: ሕምባሻ) is an ethiopian and eritrean celebration bread that is slightly sweet. it became popular in ethiopian and eritrean cuisine and is often served at special occasions. it is prepared in a number of varieties depending on region and nationality with the main two being the quintessential ethiopian varient, and the more distinctive eritrean flavoring with raisins. the dough is given a decorative touch before baking. the design varies in detail, but in general, is given the shape of a wheel with indentations to create several spokes (see picture). common additions to the recipe include candied orange, ginger, or ground cardamom seeds, although plain varieties are common as well.

Side, Snack, Appetizer

Honey

Bore honey, rira honey, tigray white honey, wenchi volcano honey

Side, Snack, Appetizer

Injera

Injera (amharic: እንጀራ, romanized: ənǧära, [ɨndʒəra]; oromo: biddeena; tigrinya: ጣይታ, romanized: ṭayta) is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. in ethiopia, eritrea, and some parts of sudan, injera is the staple. injera is central to the dining process, like bread or rice elsewhere.

Main

Injera

Injera (amharic: እንጀራ, romanized: ənǧära, [ɨndʒəra]; oromo: biddeena; tigrinya: ጣይታ, romanized: ṭayta) is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. in ethiopia, eritrea, and some parts of sudan, injera is the staple. injera is central to the dining process, like bread or rice elsewhere.

Breakfast

Injera

Injera (amharic: እንጀራ, romanized: ənǧära, [ɨndʒəra]; oromo: biddeena; tigrinya: ጣይታ, romanized: ṭayta) is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. in ethiopia, eritrea, and some parts of sudan, injera is the staple. injera is central to the dining process, like bread or rice elsewhere.

Dessert, Sweet

Injera wrapped around honeycomb with honeybee grubs still inside

Drink

Kaitaka

Grain alcohol

Side, Snack, Appetizer

Katenga

Fresh injera flatbread topped with a mixture of clarified butter, berbere spices, mitmita spices and salt

Drink

Kenato

Beverage made from roasted and boiled barley, honey and sugar

Drink

Keribo

Roasted and/or malted barley beverage

Side, Snack, Appetizer

Keye sir

Beet salad with potatoes, onions and carrots in a lemon and oil dressing

Main

Key wat

Spicy stewed beef

Main

Kik alicha

Stewed yellow split peas

Breakfast

Kinche

Porridge made cracket wheat, bulgur wheat, barley or oats

Main

Kitfo

Kitfo (amharic: ክትፎ, ipa: [kɨtfo]), is an ethiopian traditional dish which originated among the gurage people. it consists of minced raw beef, marinated in mitmita (a chili powder-based spice blend) and niter kibbeh (a clarified butter infused with herbs and spices). the word comes from the ethio-semitic root k-t-f, meaning "to chop finely; mince." kitfo cooked lightly rare is known as kitfo leb leb. kitfo is often served alongside—sometimes mixed with—a mild cheese called ayibe or cooked greens known as gomen. in many parts of ethiopia, kitfo is served with injera, a spongy, absorbent sourdough crepe-style bread made from fermented teff flour, although in traditional gurage cuisine, one would use kocho, a thick flatbread made from the ensete plant. an ensete leaf may be used as a garnish. though not considered a delicacy, kitfo is generally held in high regard. kitfo is served on special occasions such as holidays; it is commonly used on the "finding of the true cross" or "meskel" holiday celebrated annually on september 27 in ethiopia.

Side, Snack, Appetizer

Koch-kocha

A sauce or paste made from green chili peppers and spices

Side, Snack, Appetizer

Kocho

Kocho (ge'ez: ቆጮ ḳōč̣ō) is a bread-like fermented food made from chopped and grated ensete pulp. it is used as a staple in ethiopian cuisine in place of injera. in 1975 more than one-sixth of ethiopians depended completely or partially on kocho for a substantial part of their food. it is eaten with foods such as kitfo.

Side, Snack, Appetizer

Kolo

Spiced roasted barley, a snack, the barley may also be mixed with peanuts, chickpeas, seeds and nuts

Drink

Korefe

Barley and gesho leaf beer

Drink

Kuti

Coffee-leaf tea is a herbal tea prepared from the leaves of the coffee plant (either coffea robusta or coffea arabica). these leaves, after being roasted, can be ground up or crumpled, then brewed or steeped in hot water in a form similar to tea. the resulting beverage is similar in taste to green tea, but with less caffeine content than either regular tea or coffee. coffee leaves closely resemble the leaves and stalks of paraguay tea (ilex paraguariensis). in some regions, such as sumatra and ethiopia, only the leaves are taken from the coffee plant and the berries are left on the bush.in ethiopia, coffee-leaf tea is called kuti and has been consumed for hundreds of years.

Main

Maheberawi

A meat mixed platter with many food items such as key wat (beef stew), tibs (lamb, beef or goat stew), minchet (minced meat stew), kitfo (raw ground beef)