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Ethiopian food is specific and charming, with an extraordinary country with a social heritage that is separated from the rest of Africa.

While the cooking of Ethiopia is constantly ending being better known, it is not an adornment to say that one of the unknown techniques of the world remains.

Eating Ethiopian style suggests to rethink several doubts that I could have about dinner, for most of us, to most of us, starting with avoiding covered and being ready to get off-dated fingers.

This is because the basis of a wide margin, most ethiopian meals is inserable, a beast is mild sponge hotcake like bread, on whose particularly gummy surface an immense area of ​​food sources is served, Going of beautiful pending vegetable stew earrings to vegetable curry. Squares of unrefined meat.

This technique for eating is significantly added, and all gather around a tremendous brand-stacked round metal plate stacked tightly as the hands come back out of the various charges of staples with grazing edge segments.

This can be familiar with this. It is known that travelers confuse injera for the enriching propagation or for the kitchen fleece. In addition, the undesirable flavor, just bitter, can turn off something. In any case, the honest power of Insera's taste revision is in itself, which stands out impeccably, similarly to the torments, the burning sauces with which it turns on.

Ethiopians, like the Indians, are not shy to add flavors. Potentially the most perceived reinforcements are Berbere, a mixture of Ethiopian characters containing up to 16 constituent parts, including stew, fenugreek, ginger, garlic, cardamom and cinnamon.