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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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The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.
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.
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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.
British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.
Here is a simple step-by-step guide to letting you get the most from your cake baking. This article takes you through some of the history, science and practicalities of cake making so you will know not only what to do, but why your should do it. Armed with this information you can turn out perfect light and creamy cakes time after time...
Nigeria has a very vibrant and dynamic culture and this is reflected in the country's food. Staples remain stews ('soups' in West African parlance) and staples based on grains, cassava flour and millet. Here you will see two authentic Nigerian recipes to help you gain a flavour for this country's cuisines.