Open in a separate window Data source: On the fasting days of Orthodox Christian followers, which accounts for This is resulted from the dominancy of Orthodox Christians in the country, according to Beathe Coptic Church of Ethiopia is the dominant religious sect since the fourth century that has been dictating many of the food customs.
The flour is mixed with water to form a dough and kneaded by hand. A leaven ersho is added.
The leaven can be obtained in different ways, for example, a small amount of the previous enjera dough may be saved for the next dough or the bowl may be left uncleaned after the dough is made and the small quantity left will be sufficient for leavening.
If no enjera leaven is available, one can use the local beer tella. The enjera is allowed to ferment for days. Most often 3 days of fermentation are allowed, but, if time is scarce, the dough is fermented for only 1 or 2 days.
The long-fermented enjera will give a better sourer taste and look nicer. During the fermentation period a top layer consisting of mould and a yellow liquid appears.
The custom is to remove this in order to get an enjera with a nice texture. Poor people cannot afford to throw this away. The liquid can also be used as a leaven. A small part of the dough is added to boiling water and this mixture is stirred until it starts to boil again, after which the whole mixture called absit is added to the enjera dough.
This gives the dough the right fermentation before baking starts. More water is added, if necessary. About 30 minutes afterwards the baking can start. The pH value of the dough is 4.
In the northern part of the country at a higher altitude the preparation of the enjera differs, in that the flour is toasted lightly on the mitad and the clay container with the dough is put in the warm ash or in the sunshine for a few hours, in order to start the fermentation process. The time for fermentation is days.
At lower altitudes the toasted flour and water is made into a thick dough, which is left to ferment for days.
Hot water is then added to obtain a thin dough, which is ready for baking. Barley enjera is made in the Tigre Begemder and Arussi Province. In Tigre the preparation does not differ much from the preparation of the tef enjera.
In Begemder Province, where an investigation was carried out among the Koumant ethnic group in the highlands 30 kilometres north of Gondar, the barley enjera is prepared in a somewhat different way. After grinding the barley, the rough part of the grain is mixed with water to form a thick dough, which is made into small balls stored in the husks of barley for about 2 weeks or until they are reddish inside wokena.
When making enjera, half of one wokena is added, in addition to the usual leaven.Description: In accordance with Food, Medicine and Health Care Administration and Control Proclamation No. /, the Authority is provided with a mandate to regulate the 4Ps (Practice, Premises, Professionals and Products).
If you've never had Ethiopian food before, you're seriously missing out.
Not only is the North East African cuisine extremely delicious, it also packs a nutritional punch. In the slideshow below. Mar 08, · Hey guys, another video today bit different, going out to dinner with the family, showing you what I ate and why my family eats like me!
High Carb Health 6, views. ETHIOPIAN FOOD. The Starbucks Ethiopia is part of the Coffee test program at Consumer Reports. In our lab tests, Coffee models like the Ethiopia are rated on multiple criteria, such as those listed below. 5 days ago · The consumption of raw milk is common in Ethiopia, creating public health concerns because it is a common reservoir or a vehicle for transmission of foodborne pathogens such as Campylobacter, Listeria monocytogenes and Salmonella.
Eggs for breakfast and beyond. Despite earlier health scares surrounding cholesterol, eggs are now being touted as one of the most nutritionally dense foods available to us, and they are the go-to dish for many Ethiopians in the mornings.