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Ethiopia : recipes and traditions from the Horn of Africa / by Yohanis Gebreysus with Jeff Koehler.

by Gebreysus, Yohanis.

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Interlink Books, an Imprint of Interlink Publishing Group, Inc., 2019.

Cooking, Ethiopian.

9781623719630 (hc.)

Alternate title:

Recipes and traditions from the Horn of Africa

224 p. ; 27 cm.

Includes index.

Injera and flatbreads -- Seasonings -- Breakfast -- Vegetables and fresh cheese -- Legumes and grains -- Beef, lamb and goat -- Poultry, eggs and fish -- Snack and drinks.

"Ethiopia stands as a land apart: never colonized, it celebrates ancient traditions. The fascinatingly distinct cuisine is influenced by a history enriched with a religious mix of Judaism, Christianity, and Islam, as well as some of the most fertile land on the continent. The delicious dishes featured here include Doro Wat, chicken stewed with berbere spice, Siga Tibs, flash-fried beef, and Asa Shorba, a hearty spiced fish soup, plus vegetarian dishes such as Gomen, collard greens with ginger and garlic, Azifa, green lentil salad, and Dinich Alicha, potatoes and carrots in an onion turmeric sauce. Along with photography of the stunning landscapes and vibrant artisans of Ethiopia combined with insightful cultural and historical details this book demonstrates why Ethiopian food should be considered one of the world's most singular and enchanting cuisines."--Back cover.

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