Wow…this is a tough one to write. I conceived of A Culinary Tour Around the World event as a purely pleasurable substitute for the real thing. And, to challenge myself and other bloggers to explore different cuisines. All fun. Afterwards, when I decided to attach it to BloggerAid to help bring awareness to the plight of many who are faced with hunger, it took on an additional and somber dimension. But that dimension has been in the background until now.
Ethiopia is a landlocked country situated in the Horn of Africa. Its flag was adopted after the Marxist Mengistu regime ended in 1991. The emblem represents diversity, unity, peace, hope, strength and prosperity. A lot of wishing for a nation besieged with problems.
Berbere is a 15-ingredient spice paste used in Ethiopian cooking.
For those who want to learn more about the problems in Ethiopia. Current statistics from an executive director of the World Food Programme are available on the Catholic News Service. BloggerAid recently announced that they have chosen “School Meals“ of The World Food Programme as the vehicle through which its fundraising will be channeled.
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This was a difficult post Joan but Ethiopia is so rich in culture and history with a distinct cuisine that it could not be overlooked.I am glad we went there:D
Very informative and the chicken stew looks yummy!
I’m very interested in exploring this cuisine and Berbere has so many possible applications.
I’ve only had Ethiopian food once recently and loved it (now I wish I could recall what it was I had!). This post got my mouth watering at the thought of it
Yum! I like the look of your sauce – it is quite thick compared with mine. And the crepes are a special touch.
I also liked the infromation that you posted about Ethiopia – very interesting. I love the fact that they have a term (gursha) for feeing someone you like.
Wonderfully said, Joan. I am glad you mentioned this weird juxtaposition of circumstances. I really enjoyed doing this – it stretched me but I’m glad it did.
dear joan, your dilemma was also mine.
it felt weird looking for some etiopian recipe to do.
thank’s for your introduction.
baciusss
Hi Joan
This is my entry Ethiopian honey bread
http://lacucinadicrista.blogspot.com/2009/02/ethiopian-honey-bread.html
Cristina
This was a challenge, indeed, as you put so poignantly in your post, but I’d also heard that Ethiopian cuisine was so delicious, so I did a bit of research, had an afternoon to prepare some stuff (some dishes worked, others didn’t) and I’m just about to blog it up and join you at this great stop on our Culinary Tour Around the World.
This is really interesting to learn more about Ethiopia.
Can’t wait to read the next stop Rusia.
I love this. And what I really love is reading about how your blog has influenced others to cook the food you highlight. You’re an inspiration!
Your post was very thoughtful and sensitive.
Hi Joan,
hope you received happily my entry:
http://cindystarblog.blogspot.com/2009/02/injera-etiopia.html
Have a nice day!
I also had the same dilemma and I just finished my recipe with a spiced honey bread and it turned out so delicious that I am feeling a bit guilty when eating it. My first choice was to make Doro Wat as it would be something we would all enjoy. Then seeing all the posts about this dish I decided to make something else. I shall be sending you my entry later today.
I am sorry I could not join you on this trip, but your post provided me a good understanding of Ethiopia, its culture and its cuisine.
Thank you!
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show trackbacks[...] very traditional to the region. Chicken Jollof is a stewed chicken and rice dish, much like the Doro Wat from Eithopia (a dish I did during our 2009 culinary tour). Or you might even liken it to arroz con [...]