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You can also browse recipes from the following other African Regions:
| North Africa | West Africa | Central Africa | East Africa | Southern Africa |
Ethiopia (Ge'ez: ኢትዮጵያ ʾĪtyōṗṗyā), officially: የኢትዮጵያ ፌዴራላዊ ዲሞክራሲያዊ ሪፐብሊክ; ye-Ītyōṗṗyā Fēdēralāwī Dīmōkrāsīyāwī Rīpeblīk; Federal Democratic Republic of Ethiopia and ranks amongst the world's oldest nations. It is also Afrca's second most populous country and along with neighbouring Kenya it has yielded some of the oldest traces of humanity. The capital and largest city is Addis Abbaba. The country is ethnically diverse, with most of its population speakig a Semitic or Cushitic language (there ar 84 indigenous languages with Amharic being the official language). The Oromo, Amhara, and Tigray and Somali make up more than three-quarters of the population, but there are more than 80 different ethnic groups within Ethiopia. Some of these have as few as 10,000 members. According to the Ethiopian national census of 1994, the Oromo are the largest ethnic group in Ethiopia at 32.1%. The Amhara represent 30.2%, while the Tigray people are 6.2% of the population. Other ethnic groups are as follows: Somali 6.0%, Gurage 4.3%, Sidama 3.4%, Wolayta 2%, Afar 2%, Hadiya 2%, Gamo 1%. Christians make up 61% of the country's population, Muslims 33%, and practitioners of traditional faiths 5%. Indeed, Ethiopia is the second-oldest country to become officially Christian after Armenia (thoug the country has been officially secular since 1974). Ethiopian cuisine is diverse, yet almost wholly native. 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. Like neighbouring Eritrea many spices are used, though the local spice mix, berbere, predominates and is used in pretty much everything. Most meals are based on the bread, Injera which is torn into pieces and used to scoop the food from a communal vessel. Traditional meals consist of a thick stew (typically called a wat) along with Injeera. |
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The alphabetical list of recipes from Ethiopia follows (limited to 100 recipes per page). There are 37 recipes in total:
| Abish Origin: Ethiopia | Ethiopian Ginger Vegetables Origin: Ethiopia | Shero Wat (Dry Peas Bowl) Origin: Ethiopia |
| Aleecha Origin: Ethiopia | Ethiopian Ginger Vegetables II Origin: Ethiopia | Siga Wot (Ethiopian Beef Stew) Origin: Ethiopia |
| Ambasha Origin: Ethiopia | Ethiopian Punch Origin: Ethiopia | Tej Origin: Ethiopia |
| Atar Alecha (Spiced Split Green Peas) Origin: Ethiopia | Ethiopian Salad Origin: Ethiopia | Tibs Wet Origin: Ethiopia |
| Atklit (Vegetable Bowl) Origin: Ethiopia | Gomen (Ethiopian Collard Greens) Origin: Ethiopia | Vegetable Alecha Origin: Ethiopia |
| Berbere Spice Origin: Ethiopia | Gomen Kitfo (Spiced Curd Cheese with Greens) Origin: Ethiopia | Vegetables in Coconut Milk Origin: Ethiopia |
| Chow Origin: Ethiopia | Iab Origin: Ethiopia | Yataklete Kilkil (Spiced Vegetables) Origin: Ethiopia |
| Collard Greens and Spiced Cheese Origin: Ethiopia | Injera (Ethiopian Flat Bread) Origin: Ethiopia | Yemarina Yeotet Dabo (Spiced Honey Bread) Origin: Ethiopia |
| Dabo Origin: Ethiopia | Kae Atar Wot (Ethiopian Green Pea Soup) Origin: Ethiopia | Yemiser W'et (Spicy Lentil Stew) Origin: Ethiopia |
| Dabo Kolo (Crunchy Spice Bites) Origin: Ethiopia | Kitfo (Ethiopian Steak Tartar) Origin: Ethiopia | Yeshimbra Asa (Chickpea-flour Fish) Origin: Ethiopia |
| Doro Alicha Origin: Ethiopia | Lamb and Cardamom Origin: Ethiopia | Yetaklet W'et Origin: Ethiopia |
| Dorowat Origin: Ethiopia | Mesir Wat (Lentil Bowl) Origin: Ethiopia | |
| Ethiopian Beef and Peppers Origin: Ethiopia | Niter Kebbeh (Spiced Ghee) Origin: Ethiopia |
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If you are from the US or the UK looking at a recipe from the other side of the Atlantic there are probably many unfamiliar terms in the recipes you encounter. This glossary brings together many of the culinary terms that differ between the tow sides of the Atlantic, making it easier for you to understand recipes from the other side of the pond.
According to tradition, marmalade came to Scotland in 1797 when Mrs Janet Keiller had to do something with a ship-load of ripe oranges her husband had bought. From this was born Dundee Marmalade and this bitter-sweet product has been a traditional part of Scottish cookery ever since. Here you will find recipes that include marmalade as an essential ingredient.
West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.
Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.
Bread relies on wheat and barley for it's property as a bread for it's the gluten in these grains that allows bread to rise and keep its shape and texture. However, it is possible to add up to 20% other ingredients into a bread dough and if you add pea or bean flour then you can prepare a bread recipe that provide for all the essential amino acids you need. This article tells you about how breads works and gives you a basic recipe for a wheat bread containing maize flour.
The Romans were the first peoples to formally add a dessert course at the end of a meal. Here you will learn a little about why we like sweet desserts and why they all, in one way or another, echo the fruit our ancestors used to eat. You will also see two recipes for classic fruit-based desserts.
Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...
Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.
When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...
Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.