Food Tour - Taste the Ethiopian specialities
For our food loving customers we offer an itinerary through which you can have a unique taste and experience of Ethiopian food in different parts of the country.
Ethiopian cultural dishes are prepared with a distinctive variety of unique ingredients and spices for an unforgettably striking dimension to exotic cookery. We want you to experience the best of choice for this truly different and exciting dining experience.
Ethiopian food is best described as a culinary adventure bursting with flavor, culture and religious history. Eating Ethiopian food is a social event, a shared experience that includes everyone around the table and usually involves eating with one's hands.
The traditional way of eating is with fingers. "Injera" is placed on the plate with a variety of dishes decoratively arranged around it. A small portion of "Injera" is torn off and wrapped around a mouthful of the selected dish.
‘Injera’, our staple bread, is a flat bread made of ‘teff’, a fine grain unique to Ethiopia. ‘Wot’ is dipping sauce which may be prepared using a variety of meats, fish, and vegetables, cooked with ‘berbere’, an Ethiopian seasoning prepared from matured red chili pepper and other exotic spices which may range from very mild to spicy hot. ‘Alitcha’ is a more mildly spiced dipping sauce prepared with a variety of meats or vegetables.
Here you find a selection of the some common spices:
Berbere: A popular Ethiopian seasoning prepared from red chili peppers, garlic, & other spices. Berbere is sun-dried then mixed with more spices & used in wots.
Nitir Kibe: Another Ethiopian basic, Nitir Kibe is pure clarified butter seasoned with several condiments and used in traditional sauteing.
Mitmita: Bird's eye red pepper spiced with cardamom & salt, usually served with Kitfo.
Another very important part of Ethiopian cuisine and culture is the Ethiopian coffee ceremony. This is one of the most enjoyable events you can attend at Ethiopian Restaurants and small cafes along the road. The coffee is taken through its full life cycle of preparation in front of you in a ceremonial manner. Coffee is called 'bunna' by the Ethiopians.
The ceremony starts with the woman, first bringing out the washed coffee beans and roasting them in a coffee roasting pan on a small open fire/coal furnace. The pan is similar to an old fashioned popcorn roasting pan and it has a very long handle to keep the hand away from the heat. At this time most of your senses are being involved in the ceremony, the woman will be shaking the roasting pan back and forth so the beans won't burn (this sounds like shaking coins in a tin can), the coffee beans start to pop (sounds like popcorn) and the most memorable is the preparer takes the roasted coffee and walks it around the room so the smell of freshly roasted coffee fills the air.
The roasted coffee is then put in a small household tool called 'mukecha' for grinding. For those interested mukecha is a heavy wooden bowl where the coffee beans are put and another tool called 'zenezena' which is a wooden/metal stick used to crush the beans in a rhythmic up & down manner (pistil and mortar).
The crushed fresh roasted coffee powder is then put in a traditional pot made out of clay called 'jebena' with water and boiled in a small open fire/coal furnace. Again the boiling coffee aroma fills the room, once boiled the coffee is served in small cups called 'sini' which are very small chinese cups.
As you sip your first cup of coffee, you've gone through the full process of watching the coffee beans being washed, roasted, grinded, boiled & now the culmination you're drinking them. By now the process is finished at most restaurants, but traditionally Ethiopians stick around to get at least a second serving of coffee and sometimes a third.
The second and third serving are important enough that each serving has a name, first serving is called ‘abol, second serving is ‘huletegna’ (second) or ‘tona’ and third serving is ‘bereka’.
Tour code: CU45