Ethiopian cuisine

Ethiopian cuisine

The best-known Ethiopian cuisine consists of various vegetable or meat side dishes and entrées, usually a wat, or thick stew, served atop injera, a large sourdough flatbread made of teff flour. One does not eat with utensils, but instead uses injera to scoop up the entrées and side dishes. Chachabsa, Marka[disambiguation needed], Chukko and Dhanga are the most popular dishes among the Oromos. Kitfo being originated from Gurage is one of the widely accepted and favorite foods in Ethiopia.

Tihlo prepared from roasted barley flour is very popular in Amhara, Agame, and Awlaelo (Tigrai). Traditional Ethiopian cuisine employs no pork or shellfish of any kind, as they are forbidden in the Islamic, Jewish, and Ethiopian Orthodox Christian faiths. It is also very common to eat from the same dish in the center of the table with a group of people.
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