Download PDF by Barbara Sheen Busby: Foods of Ethiopia (A Taste of Culture)

By Barbara Sheen Busby

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Additional resources for Foods of Ethiopia (A Taste of Culture)

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Minneapolis: Lerner Publications, 2004. Introduces the reader to Ethiopia through pictures. factmonster. html). Information on Ethiopian history, geography, culture, economics, and daily life written for kids. 60 (c) 2011 Kidhaven Press. All Rights Reserved. Food in Every Country, “Food in Ethiopia,” (www. com/Algeria-to-France/Ethiopia. html). Gives information about the geography, history, and food of Ethiopia with recipes. page=EthiopiaAct). A Web site just for kids that offers coloring activities about Ethiopia, including the Ethiopian flag.

Coffee and Snacks (c) 2011 Kidhaven Press. All Rights Reserved. 37 Outside Influences The cooking of most African nations has been strongly influenced by the European countries that colonized them. Ethiopia is the only nation in Africa that was never colonized. Its mountains and deserts made colonization difficult. The Italians, however, did have some impact. Italy invaded and occupied Ethiopia from 1935–1941. Although Ethiopian cooks did not adopt Italian cooking practices, many Italians remained in Ethiopia after the occupation ended.

Traditionally, the meat, which is eaten almost raw, is bathed in niter kibbeh and heated just long enough to warm it. It is quite similar to a raw meat dish popular in Europe called steak tartare. According to a legend, Ethiopian warriors who wanted to avoid cooking meat over a large fire, which would attract the enemies, created kitfo. Many modern cooks brown the meat before serving it. This lessens the risk of food poisoning since cooking meat until it is no longer red destroys harmful bacteria.

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