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The national dish for most Ethiopians is ingera, a flat, sour dough pancake made from a cereal grain that is unique known as Teff. Though t'eff is unique to Ethiopia it is diverse in color and habitat. Teff is a member of the grass genus Eragrostis or lovegrass. T'eff will grow in many areas it is not an easy crop to farm. One problem in particular is that the weight of the grain bends the stem to the ground.

Fortunately for the Ethiopian Jews (and all Ethiopians) depends on Teff Ingera, as a staple of their diet.

Teff is nutritional miracle food. It contains two to three times the iron of wheat or barley. The calcium, potassium and other essential minerals are also many times what would be found in an equal amount of other grains. Teff has 14% protein, 3% fat and 81% complex carbohydrate.

Teff is the only grain to have symbiotic yeast. Like grapes, the yeast is on the grain so no yeast is added in the preparation of ingera.Teff is milled to flour and made into batter. The batter is allowed to sit so the yeast can become active. When the batter is ready it is poured on a large flat oven and allowed to cook. This process is much harder than it sounds and it is recommended buying from an Ethiopian Market or Restaurant in your area. Make sure it is Teff Ingera not a substitute Western ingera grains.
Ingera is served with either meat or vegetable sauces.

One tears of a bit of injera, and uses it to pick up pieces of meat or to mop up the sauce. Berbere, the blend of spices, which gives Ethiopian food its characteristic taste, can be hot for the uninitiated, although vindaloo or hot curry aficionados will not have any problem. When eating national food Ethiopians eat together, off one large circular plate. Visitors and guests will have choice morsels and pieces of meat placed in front of them, and when eating dorowot, Chicken stew, the pieces of meat are eaten last, after one has filled up on injera and sauce. (If one were to finish the pieces of meat immediately, other bits would be added.) Vegetarians should try "fasting food", what

Orthodox Christians eat during Lent and other fasting periods, and which is free of meat and animal products. You eat with your right hand, and should always wash your hands before eating - usually, a jug, basin and bar of soap are brought for that purpose but in a restaurant you should make your way to the toilets.
For those who find Ethiopian food too spicy, in Addis Ababa there are now Greek, Chinese, Armenian, Indian, Arabic, French and Italian restaurants. Outside Addis Ababa, European style food is available in all the large hotels.

Ethiopian produced its own wines - Dukam and Gouder are good, dry reds, Crystal is a dry white and Axumite is a sweet red - and spirits, like gin, ouzo and brandy. There are also traditional alcoholic beverages: in Amharigna, generally understood throughout the country, they are called tela (a local beer made from grain), tej (honey wine or mead) and katikala (distilled liquor).

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