FRENCH &

ETHIOPIAN
CUISINE
Kiele Cabrera, HFT2890, FALL2016

Ethiopian Cuisine:

Berbere:

A unique spice blend incorporating sun-dried chiles, ginger, garlic, cardamom, nutmeg, cloves, cumin,
coriander and other spices(Shilcutt, 2013); used as the basis for many Ethiopian dishes.
Coffee!!! :
Ethiopians, having introduced coffee to the rest of the world, Have traditional ceremonies that highlight
the drink and usual end every meal with it.
Injera:
The most notable aspect of Ethiopian cuisine has to be Injera: a signature crpe flat bread made from a
grass called Teff. Teff is harvested and then mixed with water; the mixture ferments for a number of
days until it is meant to be used as batter for Injera. As a quality source of protein, fiber, iron, and
calcium, Injera is traditionally used both as the plate and utensil for most Ethiopian dishes.

Ethiopian Cuisine:
Watt:
The common term for Ethipian stew. Watt always starts off with onions are Berbere simmered
together until nice and tender, then a number of meats of vegetables can be added to complete the
meal.
Kitfo:
Simply put, Kifto is Raw meat. Compared many times to the French Steak tartare, this popular meal in Ethiopia
is usually raw beef meat seasoned with Berbere.

Tibbs:
This meat heavy meal is usually served during the holiday season but can be seen regularly on
conventional Ethiopian restaurant menus.

Ethiopia
Ethiopia is located
in the Eastern
region of SubSaharan Africa,
also known as the
Horn of Africa.

How Ethiopian
Landscape & Climate
effect crops and food
patterns:
Terrain:
Ethiopian Highlands: Central high volcanic
plateau:
Over 20 mountain ranges; Mendebo, Ahmar etc.)
Highlands are divided by the Great Rift valley,
separating into Western and eastern regions.
Bisected by numerous rivers; many having
originated in the mountains. Ex. Blue Nile,
Awash, Baro, Omo, Tekkeze, Wabe Shebelle and
Genale. (Geography - Ethiopian Government
Portal, n.d.)

Exterior surrounding areas :

Grasslands of Sudan in the W.
Danakil Desert region in N.E
Ogaden Desert Region bordering Somalia in
S.E.

How Ethiopian Landscape &

Climate effect crops and food
patterns:
Seasons:

Kiremt or Meher (Summer) - June, July and August. Heavy

rain falls during these three months.
Belg (Autumn) - September, October and November; better
known as the harvest season.
Bega (Winter) - December, January and February; relative
dry season.
Tseday (Spring) - March, April and May; experience
occasional showers. May is the hottest month in Ethiopia.
***Overall there are two distinct seasons in Ethiopia; Dry season
(October to May) and the Rainy Season (June to Semptember)

How Ethiopian Landscape & Climate

effect crops and food patterns:
Altitude and Climate:
Ethiopia is in the Tropical zone b/w the Equator and Tropic of Cancer
Climate varies heavily depending on Elevation:
Dega (cool to cold temperature)
cool highlands found in the mountainous regions of Ethiopia; average temp.
between 10C and 16C; altitude is 2500 meters above sea level.
Weina Dega (warm to cool climate)
Characterizes highlands between 1,500 to 2,500 meters above sea level; Average
annual temp. is b/w 16C and 20C.
Kolla (warm to hot climate)
Moving into the hot lowlands, altitude ranges from 500 to 1,500 meters above sea
level with the average temp. being b/w 20C to 30C.
Bereha (Hot and arid climate)
Encompassing the external desert lowlands below 500 meters above sea level,
the average annual temperature is over 30C.

How Ethiopian Landscape & Climate

effect crops and food patterns:
Crops :

The Central Region, Particularly during the Rainy Season, is

extremely fertile, in fact it is one of the largest fertile lands in E.
Africa.
Coffee is Ethiopias main agricultural export; It is mainly of the
Arabica Type.(Major Food Crops - ethiopiaMDPdublin, n.d.).
According to the USDA, 86% of field crops being cultivated in
Ethiopia is GraiN/Cereal crops:
Cool Weather Cereal Crops: (Teff, Wheat, and Barley)
Teff, wheat, and barley are cool weather crops grown mainly in
the Ethiopian highlands. Teff occupies the largest area of crop
land, as it is indigenous to Ethiopia, and has the largest total
cereal production. Unfortunately, because of its delicate
nature, Teff has one of the lowest yields of the cereal crops.
Barley is another major subsistence crop.
Warm Weather Cereal Crops: (Corn, Sorghum, and
Millet)
corn, sorghum, and millet are cultivated mostly at lower
altitudes along the along the peripheral regions of the country.
Corn is grown chiefly between elevations of l500 and 2200
meters and requires large amounts of rainfall to ensure good
harvests. Corn is most important in southwest Ethiopia, with
the Oromiya Region producing the largest amount of it.

How Ethiopian Landscape & Climate effect crops and food

patterns:
Livestock:

How Ethiopian Landscape & Climate

effect crops and food patterns:
Enviromental Challenges:
Droughts occur oftenly

 used in the production of tella, a locally produced beer.

These three grains are the staple foods for a large part of the
population and are major items in the diet for pastoralists.
Sorghum and millet are drought resistant and grow well at low
elevations where rainfall is less reliable. Sorghum is particularly
important in northern Ethiopia, including in the highland areas
of western Tigray.
The consumption of vegetables and fruits is relatively limited,
largely because of their high cost. Common vegetables include
onions, peppers, squash and a cabbage similar to kale.
In local Markets, Farmers typically sell root vegetables like
Onions and Squash, in addition to teff (a grain-producing grass),
millet, maize, wheat, sorghum and beans.