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Mesi’s Kitchen will be closed between Tuesday 15 July and Sunday 20 July.
We will reopen on Monday 21 July. We’re sorry for any inconvenience.
Ethiopian Food
Ethiopian food is big on flavour, with skilfully layered spices. Traditionally there are lots of stews, meat-based, vegetarian and vegan, often spicy. The stew, or wat, is usually served on a large sourdough flatbread called injera, which makes it perfect for sharing. Ethiopia is also the birthplace of coffee.
The Birthplace of Coffee
Ethiopia is renowned as the birthplace of Arabica coffee.
No Ethiopian meal is complete without traditional coffee. The beans are washed, roasted, ground, and boiled to maintain the flavour and oil of the natural bean.
The coffee is traditionally served in small cups to the lingering fragrance of burning incense accompanied by a bowl of popcorn - a real treat!
The secret of the Arabica coffee bean was discovered around 750 AD by a goat-herder named Kaldi. The herdsman noticed his livestock nibbling on the bright red berries of a certain bush, seeing the goats become more energetic he then chewed on the fruit himself. As the story unfolds we learn how the beans were then roasted by accident, leading to the first cup of coffee being brewed.
A Vegan tradition
Ethiopian food is one of the most vegan-friendly cuisines in the world, and veganism has been part of Ethiopian culture for centuries. This is largely due to Ethiopian Orthodox Christianity and the wide observance of vegan fasting days.
The Ethiopian practice of fasting includes abstinence from eating all animal products for 208 days out of the year, but vegetable and vegan foods are still permitted. This means that even though they may not call themselves vegetarian or vegan, those who practice this tradition are completely vegan for more than half of the year!
Ethiopia is an extremely vegetarian and vegan friendly destination, with a wealth of delicious vegan friendly food to choose from.
Some examples are fibre-rich lentils to the traditional spice mix called Berbere, packed with vitamin-B and blood sugar regulating lentils.
The sheer variety that exists in the Ethiopian diet is what it makes so healthy.
Injera
Injera is a large, airy, sourdough flatbread with a slightly spongy texture, originating from Ethiopia and surrounding countries.
Large pieces of this flatbread are used as a serving dish, placing the different stews and vegetables on top and tearing smaller pieces to scoop up the food.
The injera soaks up the juices as the meal progresses. When this edible plate is eaten, the meal is officially over.
Teff is a tiny, round grain that grows well in the highlands of Ethiopia. While teff is very nutritious, it contains practically no gluten, so you can enjoy a gluten-free meal!
Traditionally, the plate is eaten with your hands so you can feel the textures of the food, and sharing large platters is encouraged to promote community and closeness with those around you.
Sharing is caring!
