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Ethiopian cuisine
Ethiopian cuisine ((アムハラ語:የኢትዮጵያ ምግብ)) characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of ''wat'' (also ''w'et'' or ''wot''), a thick stew, served atop ''injera'', a large sourdough flatbread,〔Javins, Marie. ("Eating and Drinking in Ethiopia." ) (Gonomad.com ). Accessed July 2011.〕 which is about in diameter and made out of fermented teff flour.〔 Ethiopians eat exclusively with their right hands, using pieces of ''injera'' to pick up bites of entrées and side dishes.〔 Utensils are optional.
The Ethiopian Orthodox Church prescribes a number of fasting (''tsom'', ) periods, including Wednesdays, Fridays, and the entire Lenten season, so Ethiopian cuisine contains many dishes that are vegan.〔Paul B. Henze, ''Layers of Time: A history of Ethiopia'' (New York: Palgrove, 2000), p. 12 and note〕
==Overview==
A typical dish consists of injera accompanied by a spicy stew, which frequently includes beef, lamb, vegetables and various types of legumes, such as lentils. Gurage cuisine also makes use of the false banana plant (''enset'', Ge'ez: እንሰት ''inset''), a type of ensete. The plant is pulverized and fermented to make a bread-like food called ''qocho'' or ''kocho'' (Ge'ez: ቆጮ ''ḳōč̣ō''), which is eaten with kitfo. The root of this plant may be powdered and prepared as a hot drink called ''bulla'' (Ge'ez: ቡላ ''būlā''), which is often given to those who are tired or ill. Another typical Gurage preparation is coffee with butter (''kebbeh''). ''Kita'' herb bread is also baked.
Pasta is frequently available throughout Ethiopia, including rural areas.〔 Coffee is also a large part of Ethiopian culture and cuisine. After every meal, a coffee ceremony is enacted and espresso coffee is served.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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