Language/Multiple-languages/Culture/Traditional-Foods:-Eastern-Africa
< Language | Multiple-languages | Culture
Jump to navigation
Jump to search
Rate this lesson:
food | main ingredient | place of origin | time | image |
---|---|---|---|---|
|
honey, water, gesho | Ethiopia | ![]() | |
|
cardamom seeds, candied ginger, raisins | Eritrea, Ethiopia | ![]() | |
|
teff flour | Eritrea, Ethiopia | ![]() | |
|
barley flour or wheat flour, water | Amhara, Tigray, Oromia, Eritrea | ![]() | |
|
meat, vegetables, niter kibbeh, spices | Ethiopia, Eritrea | ![]() | |
|
tomato, onion, chili peppers | African Great Lakes | ![]() | |
|
raw beef, mitmita, niter kibbeh | Ethiopia | ||
|
sorghum flour, wheat flour, white cornmeal or white cornflour, yeast, salt | Greater Somalia | ![]() | |
|
water, sugar, flour, yeast, coconut milk | Swahili coast | ![]() | |
|
chickpeas, broad beans, onions, garlic | Ethiopia, Eritrea | ![]() | |
|
corn meal | Western Africa, Eastern Africa, Southern Africa | ![]() |