More on food

Ethiopian food is unique. Simple foods prepared by simple means. Imagine how you would cook if all you had to cook on was a single kerosene burner and you questioned the sanitation of the food you were cooking and the water available to drink. The result? You boil ALOT of things for a LONG time!
As with many cultures, Ethiopians have several "staple" items that are used in meals every day in one form or another. Basing this claim on the items used in great quantity in our house is not an accurate assessment, because we eat mostly American-style foods -- meat and potatoes, go figure. This is absolutely not the case for the typical Ethiopian family.

The "staples" hat I have seen are:
injera (of course) and yeast bread
shiro (bean powder), lentils, dried peas
tomato, onion, carrots, potatoes, cabbage and cauliflower
mangoes, lemon
eggs, sugar (for tea and coffee)
edible oil (mostly vegetable or sunflower oil)
wheat flour
and hot chili peppers

Spices are a must. These include pepper powder (burbury), salt, cardamom, powdered garlic, cumin, curry and cinnamon.

Milk is very expensive and does not keep. When60% of the homes do not have electricity, the pantry selection is a bit more limited. When meat is an option there is primarily chicken ($3 for a live one) or ox beef ($1.50/lb), mostly because it is most affordable. Sheep ($4.20/lb) is another meat protein source, tho much more expensive.

To prepare a typical chicken meal, like my current favorite, doro wat, one chicken is slaughtered, dipped in boiling water to de-feather, scrub with salt water and shiro and cut into 12 pieces. Take 3 kg of onion (6.6 pounds) and chop and cook in a pot until browned, add oil and burbury then add garlic, cardamom. Add chicken and cook for a long time (until tender, 2-3 hours by stove, 5 by charcoal). Then add 12 boiled eggs, .5 lb butter and and salt. Serve with injera (10% fiber, 90% courage) and enjoy. SO from chicken to the plate, 4 - 7 hours depending on your heat source.

When you do not have all day to wait for a meal, like breakfast time, there are faster dishes prepared. A typical breakfast is bread and tea, sometimes with a scrambled egg. Another popular breakfast is called fitfit. Chop up tomato and cook down in burbury and oil. Add butter (if you have it) and scramble in some injera. Thats it. I hear it is pretty good, but Rebecca has not made it for me yet. Of course I have not asked, so my fault.

Overall I am coming to enjoy the local food. I have found myself wanting injera for lunch and it still surprises the locals to see me eating it with them. Yes, I know much of it looks like cat food, but it is the taste that matters.