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Posts Tagged ‘Injera’

Health Benefits Of Eating Ethiopian Food On The Regular

Posted by addisethiopia / አዲስ ኢትዮጵያ on March 11, 2016

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If you’ve never had Ethiopian food before, you’re seriously missing out. Not only is the Ethiopian cuisine extremely delicious, it also packs a nutritional punch.

In this slideshow , Ethiopian Cookbook author Konjit Zewge reveals the nutritional benefits of nine Ethiopian staples. 

From fibre-rich teff to blood sugar regulating lentils, these ingredients are often used in hearty soups and stews. While these items in particular are vegetarian, meat is another staple in Ethiopian culture and is often cooked in butter for a richer flavour.

Ethiopian cuisine is one of the more forgiving types of food for first-time cooks. Zewge tells The Huffington Post Canada that the beauty of the cuisine is that it can easily be adjusted to your personal taste.

Not a fan of spice? Hold off on the Berbere powder. Looking to add a little nuttiness? Sprinkle on a few more sesame seeds!

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Posted in Ethiopia, Life | Tagged: , , , , , , , , , | Leave a Comment »

Will Ethiopia’s Teff be The Next ‘Super Grain’?

Posted by addisethiopia / አዲስ ኢትዮጵያ on April 3, 2015

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Under a bright blue sky, a farmer in a sleeveless red jumper is encouraging his five oxen to stamp on piles of dried grass, to help dislodge the seeds.

Nearby, other farm workers are using pitchforks to do the same job, throwing the grass into the air in an ancient process known as winnowing.

This is a harvest scene in rural Ethiopia, which at this time of the year is replicated across the length and breadth of the country.

The seed, or grain, in question is called teff.

Ethiopians have been growing and obsessing about teff for millennia, and it may become the new “super grain” of choice in Europe and North America, overtaking the likes of quinoa and spelt.

High in protein and calcium, and gluten-free, teff is already growing in popularity on the international stage.

Yet as teff is a staple foodstuff in Ethiopia, particularly when turned into a grey flatbread called injera, the country currently has a long-standing ban on exporting the grain, either in its raw form, or after it has been ground into flour.

Instead, entrepreneurial Ethiopian companies can at present only export injera and other cooked teff products, such as cakes and biscuits.

However, the hope is that if Ethiopia can sufficiently increase its teff harvest, then exports of the grain itself may be able to start in the not too distant future.

Air deliveries

“We started from scratch, and are now introducing our traditional food all over the world,” says Hailu Tessema, founder of Mama Fresh, Ethiopia’s first large-scale producer of injera.

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The average yield per hectare of teff in Ethiopia is 1.4 tonnes, which is less than half as much as the global average of 3.2 tonnes for modern varieties of wheat.

Source

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Posted in Ethiopia, Infos, Life | Tagged: , , , , | Leave a Comment »

 
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