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July 2018

Its origins date back to about 1,000 BC in the highlands of the Kingdom of Kefa, which is present-day Ethiopia. In Kefa, the Oromo tribe ate the bean, crushed it and mixed it with fat to make spheres the size of ping-pong balls. The spheres were consumed for the same reason that coffee is consumed today, as a stimulant. The plant

Berbere (Amharic: በርበሬ bärbäre, Tigrinya: በርበረ bärbärä) is a spice mixture whose constituent elements usually include chili peppers, garlic, ginger, basil, corarima, rue, ajwain or radhuni, nigella, and fenugreek. It is a key ingredient in the cuisines of Abyssinia. Berbere sometimes encompasses herbs and spices that are less well known internationally. The latter include both cultivated plants and those that grow

A few years ago, the US National Research Council declared that teff had the potential to ‘boost nutrition’, in addition to supporting ‘sustainable landcare’. So what is it about this grain that offers such great health benefits? Quite simply, teff is a true ‘super-food’. It contains calcium, iron and a multitude of other essential minerals, which all combine to help promote

Teff is truly an ancient grain. It is believed that it was grown by the people of Abyssinia (Eritrea and Ethiopia) over 6000 years ago, and they continue to eat it to this day as a vital part of their diet. In the 21st century, the western world is slowly catching on to the numerous health benefits of teff, though it’s

Injera with Wot/Tsebhi (Stew) is one of the main traditional foods in Abyssinian cuisine. Injera is leavened pancake made with sourdough of Teff flour, hence the tangy flavour. Tsebhi is mainly prepared with variety of vegetarian (vegan) dishes as well as beef, chicken, mutton. Eating involves tearing off pieces of injera and wrapping it around portions of tsebhi to form

Aframomum corrorima is a spice in the ginger family, Zingiberaceae. The spice, known as korarima (corarima), Ethiopian cardamom, or false cardamom, is obtained from the plant's seeds (usually dried), and is extensively used in Abyssinia (Ethiopia and Eritrea) cuisine. It is an ingredient in berbere, mitmita, awaze, and other spice mixtures. Ethiopian Black Cardamom seed pods are used as a spice