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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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