Name | Method of preparation/processing | Frequency of use |
---|---|---|
Injera | A leaven bread made from raw grain flour with the dough fermented for 2-4 days and baked on clay pan | • It is the main daily dish |
Kita | Instant bread baked from unfermented dough of raw grain flour | • Occasionally when no Injera or kolo is available. |
 |  | • Usually prepared for children |
Dabo | Thick bread baked from fermented dough of raw grain flour | • Not common |
 |  | • Wheat is preferred |
Kolo | Roasted grain prepared from dehulled barley | • Prepared daily as additional food to the main meal |
 |  | • Also used as travelling food |
Nifro | Boiled grain prepared from dehulled barley | • Prepared occasionally |
 |  | • Mostly prepared for cultural occasions |
Beso | Solid food prepared from roasted barley flour and water | • Prepared occasionally |
 |  | • Relieves gastritis |
 |  | • Used as travelling food |
Shamet | Semi fluid drink made from roasted barley flour | • Prepared occasionally by farmers |
 |  | • Daily for sale in towns |
 |  | • Relieves gastritis |
Genfo | Thick porridge prepared from raw or lightly roasted grain flour | • Commonly as a substitute or when other dishes are not prepared |
 |  | • Commonly prepared for postnatal mothers |
Kinche | A dish prepared from cracked raw barley grains. Somewhat equivalent to oat meal. | • Occasionally as a substitute to other dishes |
 |  | • Breakfast |
Muk | Gruel made from raw barley grain fine flour | • Occasionally for a change |
 |  | • Mostly prepared for children and sick person |
Shorba | Semi fluid drink prepared from cracked grain | Occasionally and commonly during Ramadan |
Tihlo | Prepared from roasted barley flour and water, served with sauce | • Occasionally and it is only known in Wag Hemra |
Tela | Alcoholic beverage prepared from gesho, malt, roasted grain (derekot or asharo) and kita | • Prepared mainly during holidays/traditional ceremonies |
 |  | • Commonly prepared and sold in towns |
Bukre | Non-alcoholic beverage prepared from malt, roasted grain and kita | • Prepared occasionally, usually for holidays |
 |  | • Prepared by Muslims |
Korefe | Alcoholic beverage prepared from gesho, malt and lightly roasted barley grain and kita | • Occasionally for holidays |
 |  | • Usually prepared and sold in towns |
Filtered tela | An alcoholic beverage similar to tela with a slightly different preparation and higher alcoholic content | • Occasionally during holidays |
 |  | • Sold in towns |
Eshet | Barley seeds consumed green at milky/dough stage | • Consumed in the field during grain filling stage mainly by children minding livestock. |
Enkuto | Flame roasted mature dry spikes consumed in the field | • Occasionally during harvest time |
Areke | Alcoholic spirit | • Occasionally and wheat is preferred |
Tea/coffee | Drink from dark roasted barley | • In very limited cases and when proper tea/coffee has run out. |