District | Barley variety | # record | End uses/local foods and drinks prepared barley |
---|---|---|---|
Misha district in Hadiya zone | Awodo | 106 | Kolo—roasted barley grain used as snacks Beso—meal prepared from flour of lightly roasted barley grain mixed with water Kinche—Ethiopian breakfast meal prepared from roasted and cracked barley boiled using either water or milk Borde—beverage prepared from traditional fermented barley Chuko—roasted barley flour (Beso) mixed with spiced butter to a stiff ball Bread—food made of flour, water and yeast mixed together and baked Enjera –thin Ethiopian bread Genfo—a thick porridge prepared by mixing fine flour of slightly roasted barley grain with boiling water and stirring until it smooth and thick Anekalla—roasted barley grain mixed with butter and used as snacks Bullo—flour boiled water |
Du’uyya | 98 | Keneto—non-alcoholic drink extracted from deeply roasted barley grain Karebo—a thin drink prepared from slightly fermented flour of roasted grain Ayidara—low alcoholic beverage made from malt barley Borde | |
Nazena | 78 | Tella—fermented alcoholic beverage Udurgufo—large rounded bread that is baked on a flat surface in an oven Karebo, Kolo, Borde, Bullo, Ayidara | |
Mirt-zer | 69 | Shameta—low alcoholic beverage made by overnight fermentation of roasted barley flour Kinche, Kolo, Beso, Borde | |
Gumer district in Gurage zone | Jimua-Tikur | 87 | Kolo, Tella, Karebo, Shameta |
Shege | 81 | Kolo, Kinche | |
Nech-Senef | 62 | Kolo | |
Awodo | 56 | Shorba—a kind of a hot soup made from coarsely grounded grain Genfo, Kolo, Enjera, Chuko, Beso, Kinche | |
Hetosa district in Arsi Zone | Walia | 25 | Akayi (Kolo), Marka (Genfo), Bedena (Enjera), Bacho (Beso), Shaffe (Chuko), Shorba |
Kabe | 19 | Akayi (Kolo), Marka (Genfo), Kinche, Shorba | |
Wolkari | 10 | Akayi (Kolo), Bacho (Beso), Marka (Genfo), Kinche, Keneto, Kure (Karebo) | |
Eboni | 9 | Akayi (Kolo), Marka (Genfo), Bedena (Enjera), Beso, Kinche, Chuko |