Category:Ethiopian Cuisine

Involving the use of mostly only native vegetables, spices, and meats, Ethiopian cuisine is, quite possibly, one of the most sincerely unique cuisines known internationally. It is not the types of foods that are used in meal preparation, but rather it is the simplicity of the meals that gives the local cuisine its charm. Traditional meals generally consist of a very thick meat stew, or wat, along with a few large pieces of flat bread, or injera, which is quite similar to sourdough bread. All of these dishes are served "family-style" from a large platter, usually approximately 20 inches wide. These dishes, for the most part, will feed an entire family. Also, it is customary for one to eat the meal with one's right hand, and only the right hand, directly from the dish, using only the pieces of injera as utensils. To complement meals, Ethiopian cuisine is marked by a prime selection of fine locally brewed and fermented beers and honey wines.

As with many other cultures of the region, spices and seasonings play an important role in the cuisine as a whole. A local favorite, referred to as berbere, is a spicy, unique combination of both chile powder and other local spices.

Aside from these characteristics, Ethiopian cuisine is also shaped by the religious beliefs of citizens, as most Ethiopians are either Muslim, inhabiting the southern plain regions, or Ethiopian Orthodox Christians, who occupy the northern, more mountainous area. Below you will find specific descriptions of the traditions of each group.

By Geographic Area and Style:
 * Northern Ethiopian Cuisine
 * Southern Ethiopian Cuisine

General Recipes:
 * All Ethiopian Recipes

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