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Àkójọpọ̀ oúnjẹ àwọn ará ilẹ̀ Ethiopia àti Eritrea

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Èyí jẹ́ àkójọpọ̀ àwọn oúnjẹ tí wọ́n ń jẹ ní Ethiopia àti Eritrea. Oúnjẹ àwọn ará Ethiopia àti àwọn ará Eritrea èyí tí ó sáábà máa ń kún fún àwọn ẹ̀fọ́, ata, àti ẹran. Ó sáábà máa ń wà ní ipò oúnjẹ wat (àti w'et, wot tàbí tsebhi), ọbẹ̀ tí ó ki, jíjẹ pẹ̀lú injera, búrẹ́dì ńlá ti sourdough,[1] èyí tí ó tóbi tó àádọ́ta sẹ̀ǹtímítà ní òòró, èyí tí a ṣe láti ara ìyẹ̀fun teff.[1] Àwọn ènìyàn orílẹ̀-èdè Ethiopia àti àwọn Eritrea máa ń jẹ ẹ́ pẹ̀lú ọwọ́ ọ̀tun wọn, nípa lílo injera láti fi jẹ entrées àti àwọn oúnjẹ àjẹpọ kan.[1]

This meal, consisting of injera bread topped with several kinds of wat (stew), is typical of Ethiopian and Eritrean cuisine.

Àwọn oúnjẹ àwọn ènìyàn Ethiopia àti Eritrea

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Shahan ful (pictured right, garnished with lemon)

Búrẹ́dì

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Oúnjẹ àárọ̀

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  • Fir-fir – búrẹ́dì tí a máa ń jẹ pẹ̀lú niter kibbeh àti berbere.
  • Ga'at tàbí genfo – àsáró tí a ṣe láti ara barley tàbí ìyẹ̀fun wíìtì , pẹ̀lú niter kibbeh àti berbere.

Àwọn oúnjẹ

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  • Ful medames – oúnjẹ àwọn ará Egypt tí wọ́n sè láti ara ẹ̀wà Vicia faba tí wọ́n máa ń jẹ pẹ̀lú òróró, cumin àti àlùbọ́sà, ata ilẹ̀, àti ohun mímu ẹlẹ́rìndòdò. Ó jẹ́ oúnjẹ tí ó gbajúmọ̀ ní orílẹ̀-èdè, Ethiopia, Eritrea àti àwọn orílẹ̀-èdè mìíràn.
  • Gored gored – oúnjẹ tí ó kún fún ẹran.
  • Kitfo – ẹran pẹ̀lú mitmita àti niter kibbeh
  • Shahan ful – ọbẹ̀ ẹ̀wà fava tí wọ́n máa ń jẹ pẹ̀lú àwọn ẹ̀fọ́ tútù.
  • Shiro – ọbẹ̀ tí èròjà rẹ̀ jẹ́ chickpeas tàbí broad bean
  • Tibs
  • Tihlo
  • oúnjẹ Wat – ọbẹ̀ tí a le sè pẹ̀lú ẹran ṣínkìn, ẹran màálù, ẹran àgùntàn, onírúurú àwọn ẹ̀fọ́, berbere, àti niter kibbeh. Wat jẹ́ oúnjẹ tí wọ́n máa ń jẹ pẹ̀lú injera.

Irúgbìn

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  • Enset [2][3]
  • Teff – wọ́n sáábà máa ń gbìn ín tí wọ́n sì máa ń lò ó ní Eritrea àti Ethiopia, níbi tí wọ́n ti máa ń fi í ṣe injera tàbí tayta. [4]
  • Gesho
  • Niger seed – wọ́n máa ń lo àwọn èso rẹ̀ láti ṣe àwọn òróró.

Àwọn èròjà amọ́bẹ̀dùn

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Ohun mímu

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Ẹ tún wo: Coffee production in Ethiopia àti Jebena
  • Coffee - Wọ́n máa ń lò ó ní jebena.
  • Tej – Wáìnì olóyin [10] or mead that is brewed and consumed in Ethiopia and Eritrea.
  • Tella – Ọtí ìbílẹ̀ tí a ṣe ní orílẹ̀-èdè Ethiopia àti Eritrea èyí tí wọ́n ṣe láti ara teff àti sorghum. Wọ́n máa ń pè é ní siwa ní Tigray àti Eritrea.

Wò pẹ̀lú

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Àdàkọ:Portal box

Àwọn Ìtọ́kasí

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  1. ↑ 1.0 1.1 1.2 Javins, Marie. "Eating and Drinking in Ethiopia." Archived 2013-01-31 at the Wayback Machine. Gonomad.com. Accessed July 2011.
  2. ↑ RHS A-Z encyclopedia of garden plants. United Kingdom: Dorling Kindersley. 2008. pp. 1136. ISBN 1405332964. 
  3. ↑ "Uses of Enset". The 'Tree Against Hunger': Enset-Based Agricultural Systems in Ethiopia. American Association for the Advancement of Science. 1997. Archived from the original on 19 August 2007. Retrieved 13 August 2007.  Unknown parameter |url-status= ignored (help)
  4. ↑ ti. abre-Madhin, Eleni Zaude. Market Institutions, Transaction Costs, and Social Capital in the Ethiopian Grain Market. Washington, DC: International Food Policy Research Institute, 2001
  5. ↑  Aframomum corrorima was published in Spices, Condiments and Medicinal Plants in Ethiopia, Their Taxonomy and Agricultural Significance. (Agric. Res. Rep. 906 & Belmontia New Series) 12:10. 1981. The specific epithet was taken from its basionym, Amomum corrorima A.Braun GRIN (April 9, 2011). "Aframomum corrorima information from NPGS/GRIN". Taxonomy for Plants. National Germplasm Resources Laboratory, Beltsville, Maryland: USDA, ARS, National Genetic Resources Program. Retrieved June 19, 2011. Synonyms: (≡) Amomum corrorima A.Braun (basionym) 
  6. ↑ Bernard Roussel; François Verdeaux (April 6–10, 2003). "Natural patrimony and local communities in ethiopia: geographical advantages and limitations of a system of indications" (PDF). 29th Annual Spring Symposium of Centre for African Studies. Archived from the original (PDF) on 2006-11-26. This Zingiberaceae, Aframomum corrorima (Braun) Jansen, is gathered in forests, and also grown in gardens. It is a basic spice in Ethiopia, used to flavor coffee and as an ingredient in various widely used condiments (berbere, mitmita, awaze, among others).  Unknown parameter |name-list-style= ignored (help)
  7. ↑ Debrawork Abate (2003) (in am). የባህላዌ መግቦች አዘገጃጀት (2nd ed.). Addis Ababa: Mega Asatame Derjet (Mega Publisher Enterprise). pp. 22–23. 
  8. ↑ Gall, Alevtina; Zerihun Shenkute (November 3, 2009). "Ethiopian Traditional and Herbal Medications and their Interactions with Conventional Drugs". EthnoMed. University of Washington. Retrieved January 27, 2011. 
  9. ↑ Katzer, Gernot (July 20, 2010). "Ajwain (Trachyspermum copticum [L.] Link)". Retrieved January 28, 2013. 
  10. ↑ Bahiru, Bekele; et al. (July–September 2001). "Chemical and nutritional properties of 'tej', an indigenous Ethiopian honey wine: variations within and between production units". Vol. 6, No. 3. The Journal of Food Technology in Africa. pp. 104–108. Retrieved 13 November 2014. 
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