I saw an Ethiopian restruant, what kind of food would they serve?

Question

No sarcastic remarks please.

Answer 1

Along the river's edge in Ethiopia they grow a grain called "Tef", which mixed with water and cooked makes a spongey flat bready stuff called "injera". Most Ethopian dishes consist of a pile of injera folded up, and then one big round piece with various (small) portions of highly spiced meats & vegetables prepared as "pastes" or stews plopped on this "edible plate". You use your (right!) hand (your left hand is for something else!) to tear off pieces of injera, scoop up a little of the meat or veggie stuff, and pop it in your mouth. Then you eat the "plate".

Ethiopian food is generally very, very good, and you should try it if you get the opportunity. It's especially fun with a group of people, you will usually just get a pile of injera each and share a "plate" that gets bigger depending how many are eating!

P.S. For some reason, almost all Ethiopian restaurants are either called "The Red Sea" or "The Blue Nile".....maybe it's a rule? LOL

Answer 2

Not to be sarcastic but...Ethiopian food. Most is served for all to share, not individual plates, and is eaten scooped up with a pita type bread. A lot of it includes eggplant.
Want something new, then try it, I love it myself.

Answer 3

Not just rice dishes,but dishes that have lots of diffrent vegtables(which is why it is a good choice for vegetarians) and lots of good meat based foods (no pork based foods) with beef and chicken stews (is the best I can describe the meat based foods).Which is all eaten on a bread type food (injera) often compared to pancake but alot thinner and totaly diffrent taste. It is good.

Answer 4

it relatively is going to rely very much on in spite of if the kinfolk in question celebrates as Sephardi or Ashkenazi. Sephardim are allowed legumes, like peas and beans and rice, too, while Ashkenazi Jews do no longer enable something that swells once you cook dinner it. I actually have a Persian Charoset recipe (it relatively is marvelous, by making use of the way) that not often resembles my mom's everyday apples and cinnamon. extra culmination, extra spices, have been given it from the community newspaper approximately ten years in the past. They have not run it on the grounds that. Hmmm. arising relatively quickly...gotta initiate making plans my menu.

Answer 5

I was going to say Ethiopian food, but your genius more info almost stopped me

Answer 6

if i recall correctly (pbs) several items from rice and beans different meats and spicy sauces were served on a single platter. then using the bread, you pinch a little of this and a little of that. it is customary to feed your partner.

Answer 7

Ethiopian cuisine consists of various vegetable or meat side dishes and entrees, usually a wat or thick stew, served atop injera, a large sourdough flatbread, which is 50 cm (20 inches) in diameter and made out of fermented teff flour. One does not eat with utensils, but instead uses injera (always with the right hand) to scoop up the entrees and side dishes.Ethiopian cuisine is virtually the same as the cuisine of Eritrea, given the shared history of the two countries.

Traditional Ethiopian cuisine employs no pork of any kind, as most Ethiopians are either Muslims or Ethiopian Orthodox Christians, and are thus prohibited from eating pork. Furthermore, the Ethiopian Orthodox Church prescribes a number of fasting periods, including Wednesdays, Fridays, and the entire Lenten season, so Ethiopian cuisine contains many vegetarian dishes. Ethiopian restaurants are a popular choice for vegetarians living in Western countries.

Types of Ethiopian Cuisine
Raw ingredients in HararBerbere, a combination of powdered chile pepper and other spices (somewhat analogous to Southwestern American chili powder), is an important ingredient used in many dishes. Also essential is niter kibbeh, a clarified butter infused with ginger, garlic, and several spices

Wat
This meal, consisting of injera and several kinds of wat (stew), is typical of Ethiopian and Eritrean cuisine.Wat (known as tsebhi in Tigrinya) stews all begin with a large amount of chopped red onions, which the cook simmers in a pot. Once the onions have softened, the cook adds niter kebbeh (or, in the case of vegan dishes, vegetable oil). Following this, the cook adds berbere to make a spicy qey wat, or may omit the berbere for a milder alicha wat or alecha wat . In the event that the berbere is particularly spicy, the cook may elect to add it before the kibbeh or oil so the berbere will cook longer and become milder. Finally, the cook adds meat such as beef ; chicken or lamb :legumes such as split peas or lentils or vegetables such as potatoes.

Tibs
Alternatively, rather than being prepared as a stew, meat or vegetables may be sautéed to make tibs . Tibs is served normal or special, "special tibs" is served on a hot dish with vegatables (salad) mixed in.

Kitfo
Another distinctive Ethiopian dish is kitfo (frequently listed as ketfo), which consists of raw (or rare) ground beef marinated in mitmita and niter kibbeh. Gored gored is very similar to kitfo, but uses cubed, rather than ground, beef.

Breakfast foods
Firfir or fitfit, made from shredded injera with spices, is a typical breakfast dish. Another popular breakfast food is dulet , a spicy mixture of tripe, liver, beef, and peppers with injera. Fatira consists of a large fried pancake made with flour, often with a layer of egg, eaten with honey. Chechebsa (or kita firfir) resembles a pancake covered with berbere and kibbeh, or spices and honey, and may be eaten with a spoon.

Gurage dishes
Gurage cuisine additionally makes use of the false banana plant ,a type of ensete. The plant is pulverized and fermented to make a bread-like food called qocho , which is eaten with kitfo. The root of this plant may be powderized and prepared as a hot drink called bula , which is often given to those who are tired or ill. Another typical Gurage cuisine is coffee with butter .

Ethiopian beverages
Coffee ceremony in HararTej is a honey wine, similar to mead, that is frequently drunk in bars . Katikal and Araki are inexpensive local spirits that are very strong. Coffee(buna) originates from Ethiopia, and is a central part of Ethiopian beverages. Equally important is the ceremony which accompanies the serving of the coffee. In most homes a dedicated coffee area is surrounded by fresh grass with dedicated coffee furniture for the coffee maker.

Serving style
A mesob is a tabletop on which food is traditionally served. The mesob is usually made of straw. It has a lid that is kept on it until time to eat. Just before the food is ready, a basin of water and soap is brought out for washing one's hands. When the food is ready, the top is taken off of the mesob and the food is placed in the mesob. When the meal is finished, the basin of water and soap is brought back out for the hands to be washed again.

Answer 8

Ethiopian :-) . See http://www.africa.upenn.edu/Cookbook/Ethiopia.html

Answer 9

it may be an aquired (word check) taste, like indian food, try what looks familar, it can't hurt, but it may be spicy!

But it sounds fun... take me with you! ... lol

Answer 10

lots of veggies and flat bread