Best foods that define East African travel

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Truly East Africa has a great wonder and of mouthwatering cuisines you will not find in the average cookbooks. It’s worth traveling to this section of the continent specifically to Ethiopia not only for its breathtaking destinations that has earned the country glory in the world but also to sample the delicious dishes. From “the super food” injera to the freshest fishes, Ethiopia has it all.  This is just the tip of the iceberg asserts Jumia Travel, the hearty served meals by friendly and charming folks accompanied with unique dining setting will be the memory that you will keep coming back to.

In this part of Africa, indulging on the exclusive Ethiopian meals is not something you just try to fill the time between sightseeing, rather its awe-inspiring experience by itself. No matter your origin and world foods taste experience, these country foods will give you one of its kind experience. The second most populated nation after Nigeria, cooks a great organic and healthy culinary variety blended with indigenous ingredients. You might have heard it’s a land of honey, bread and grains but there are more to this historical country; surprising you with local yummy distinctive specialties of breakfast, lunch and dinner. .  

The big breakfast options include fitfit (shredded injera mixed with stew), chiko (powdered and seasoned grains mixed with traditionally spiced butter), kinche (crushed grains), chechebsa (thin flat bread with traditional spice and stew), genfo (porridge mixed with traditionally purified and spiced butter), fetira (fried thin bread mixed with eggs and honey), bulla (powdered plant root porridge) and fule (bean stew served with baked rolls). The serving is accompanied by local breads of difo dabo, hibest, kita, anbasha and kocho (pulverized and fermented plant powder). Breakfast is completed with strong organic coffee, tea and milk.

If you love spicy foods you have come to the right place which allows you to enjoy 25 indigenous stews. All lunch and dinner dishes comprise of injera and a variety of spicy stews including beef, lamb, tomato, potato, fish, chicken and legumes. Chili pepper called berbere infused with ginger, garlic and several spices as primary ingredients to cook the stews. If you do not like spicy foods, the country does not want you to be left out as it has a milder stew called alecha which uses turmeric instead of paper and spices letting you to have the softer version of the Ethiopian taste.

Due to its global fame, there is a chance that you might have tasted injera (large round flat bread) made out of fermented teff flour elsewhere. However, it’s a reality that the organic injera you will find in Ethiopia will prove you that you have not tasted the real thing until now. All lunch and dinner stews are served with the highly nutritious injera. The gluten-free grain is not only for your taste buds but for your wellbeing as well, since it packs calcium, protein and amino acids.

The food festivity of the country also has holiday distinctive dishes like doro stew with boiled eggs, chopped collard greens, kitfo (minced raw beef), tibs (traditionally seasoned and fried meat), gord gored (cubed raw meat) often served with spice and ayibe (crumble cheese) as a side dish to ease the spicy food. There are several ethnicity delicacies in the country, making your food exploration treasured.


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  1. Pingback: Best foods that define East African travel – Mr HoReCaN

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