Ethiopia (Africa) — coming soon

Ethiopia is located in the continent of Africa. It has Eritrea and the Red Sea to the north, Saudi Arabia, Yemen and Oman to the northeast, the Gulf of Aden and the Indian Ocean to the east, Somalia to the southeast, Kenya to the south, Uganda to the southwest, South Sudan to the west, and Sudan & Egypt to the northwest.

The capital is Addis Ababa.

The official language Amharic.

The climate is varied as its lower elevation has climatic conditions typical of tropical savanna or desert, where the higher elevations experience weather typical of temperate zones.

The staple foods are flat bread, baked or deep-fried pockets with lentils or seasoned ground beef, steak, chicken, vegetables, and much more (https://www.willflyforfood.net/ethiopian-food/).

https://www.britannica.com/place/Ethiopia

DORO WAT (Ethiopian Chicken Dish) (https://www.allrecipes.com/recipe/246340/doro-wat-ethiopian-chicken-dish/):

• 1C unsalted butter, divided
• 1 onion, chopped
• 2-1/2 C water, divided
• One 16oz. can tomato paste
• ¾ C berbere seasoning
• 1 tsp chopped garlic
• ½ tsp ground ginger
• 4 skinless, boneless chicken breasts, cubed
• 1/3 C sweet white wine
• ½ tsp ground cardamom
• ½ tsp freshly ground black pepper
• 4 hard-boiled eggs

1. Melt ½ C butter in a skillet over medium-low heat.
2. Add onion; cook and stir until translucent, 5 to 6 minutes.
3. Add ½ C water and tomato paste; stir until hot, about 2 minutes.
4. Stir in berbere, remaining ½ C butter, garlic, and ginger.
5. Reduce heat to low and cook until mixture thickens to a paste consistency, 20 to 30 minutes.
6. Stir remaining 2 cups water into berbere paste and add chicken.
7. Simmer until thickened to sauce consistency, about 45 minutes.
8. Stir in wine, cardamom, and black pepper into sauce.
9. Add hard-boiled eggs.
10. Cook until sauce is slightly reduced, about 15 minutes more.

The berbere seasoning makes ALL the difference!!! Fantastic taste!!

INJERA (Ethiopian Flatbread) (https://www.food.com/recipe/injera-ethiopian-flatbread-396578):

• 2 C teff flour or 2 C whole wheat flour, not stone ground
• 1 C all-purpose flour, not self-rising
• 1 tsp salt
• 1-1/2 tsp baking soda
• ½ C plain yogurt
• 3 C club soda

1. Whisk (or stir together with your largest fork) the flours, salt & baking soda in a large bowl.
2. In a separate bowl whisk the yogurt into the club soda, then stir this in the flour mix making a thin, smooth batter.
3. Strain to make sure there are no lumps.
4. Spray your largest skillet & heat over medium-high heat.
5. Pour about ½ cup of batter into the skillet starting in the center & spiraling out.
6. Cook for 20 seconds (the bread should have a gajillion tiny pinholes in it at this point).
7. Cover for 30 more seconds.
8. Remove it to a warm platter & cover with a cloth to keep it warm while you cook the rest of the flat breads.
9. Lay a piece of the flat bread on the hugest plate you have.
10. In the center of it put a dipper of your finest, zestiest, most mouthwatering thick stew, tearing off pieces of the bread from the sides & scooping up the stew.

I wondered how this would turn out. Come to find out it is great!!! I put some of the chicken dish in the injera and rolld it up!!! Great combination!!

ETHIOPIAN FRUIT SALAD (https://www.food.com/recipe/ethiopian-fruit-salad-138649):

• 1 ripe mango, peeled and cut in pieces
• 1 small ripe papaya, peeled and cut in pieces
• 1 navel orange, peel removed and cut in sections
• 1-1/2 C seedless grapes
• 1 banana, sliced

1. Combine all the cut up fruit.
2. Add the banana at the last minute.

Such great flavors. You could even add yogurt or cottage cheese. This would still be really good!!!