Table 6 Local foods and beverages prepared from most commonly cited 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