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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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