5 of the best things to eat

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ASA LEBLEB

Pop­u­lar in Arba Minch, a town about 300 miles south­west of Ad­dis Ababa, this quick fish dish is full of snappy flavours and tex­tures. Asa means ‘fish’ and lebleb means ‘lightly cooked’ (a ref­er­ence to the veg­eta­bles, which should be crunchy).

DUBA WAT

Pump­kin (duba) is grown, and sold, across the coun­try. This spicy stew is usu­ally served as part of a spread of veg­etable dishes but also makes an ex­cel­lent side dish for chicken, meat or fish.

FUL MEDAMES

Mashed fava or broad beans might be the na­tional dish of Egypt but it is also hugely pop­u­lar for break­fast in Ethiopia. In the Mid­dle East it of­ten comes gar­nished with olive oil, pars­ley, le­mon and gar­lic but in Ethiopia it gets mashed into onions and topped with eggs, yo­gurt and chopped jalapeños.

BEG SIGA WAT

A pop­u­lar dish to pre­pare on re­li­gious fes­tiv­i­ties or birth­days, this spicy lamb stew tra­di­tion­ally uses pieces from both the front and rear legs of the an­i­mal.

CHIKO

Th­ese bar­ley flour bars are of­ten re­ferred to as ‘lo­cal choco­late’ but don’t ex­pect them to be sweet (this is a cui­sine vir­tu­ally free of sugar). Some cooks like to add car­damom, cloves or black pep­per.

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