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                Guide To Ethiopian Cuisine

                Alicha (al-ee-cha)

                A mild version of a stewed dish, usually slow cooked or stewed with tumeric

                Ambasha (am-ba-sha)

                Traditional thick skillet-baked Ethiopian bread

                Awaze (ah-wa-zay)

                A spicy red pepper paste

                Ayib (aa-yib)

                Homemade Ethiopian farmers cheese

                Berbere (ber-ber-e)

                A powdery mixture of dried chili peppers, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek.

                Beyaynatu (be-ye-ay-naa-too)

                Is a mixed platter which includes a variety of different dishes the word itself means “Many Kinds”

                Buna (boo-na)

                Ethiopian coffee, traditionally brewed in a clay jebena pot and served black

                Fir Fir (fir-fir)

                Shredded pieces of injera, sautéed in a spicy butter sauce

                Injera (een-jer-aa)

                Ethiopian flat bread, made of a mixture of fermented whole wheat and teff flour

                Jebena (jeb-e-na)

                Traditional clay pot, used for brewing and pouring Ethiopian coffee

                Kitfo (kit-fo)

                Ethiopian steak tartar made from freshly ground meat, butter, and spices

                Messob (meh-sob)

                A communal dining experience utilizing a shared round platter

                Mitmita (mit mee-ta)

                A blended powder of spicy red peppers and salt

                Shai (shiy)

                A blend of Ethiopian black tea leaves, infused with cardamom, cinnamon and cloves

                Teff

                A grain, the size of a poppy seed , that is gluten free and naturally high in protein and minerals

                Teff Injera (teff een-jer-a)

                A traditional injera bread that is gluten free and made entirely of teff flour

                Tibs (tibs)

                Sautéed meat, seafood, or vegetable dish, often cubed

                Wot (wot)

                A thick spicy stew made using a base of onions, garlic, ginger and berbere powder

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