Transcript Ethopian Dish - WordPress.com

Ethiopia
The cradle of human beings
The Birth Place of Coffee
Diet in Ethiopia

Religion dictates nutritional habits:

Ethiopian Orthodox do not eat meat, eggs
or diary products (any animal product
with the exception of fish)
on Wednesdays & Fridays.

A number of religious “fasts” ; the longest of which is the Easter fast or
“Kudade Tsom” which lasts about 55 days. Lentils, peas, field peas, chick
peas, and peanuts-are used in making the Wat (traditional stew).

For most Ethiopians, who are either Orthodox Christian or Muslim,
eating pork is forbidden.

The hand washing ceremony before and after meals is a religious ritual
Ethiopian Diet

Ethiopian culture and, thus, food customs have
been influenced very little by other countries.

Ethiopian cooking is very spicy. In addition to
flavoring the food, the spices also help to
preserve meat in a country where refrigeration is
rare.
The Typical Cuisine

Ethiopian cuisine is mostly made up of breads,
stews (known as Wot), grains, and spices.

Berbere (pronounced bare-BARE-ee) is the name
of the special spicy paste that Ethiopians use to
preserve and flavor foods. According to Ethiopian
culture, the woman with the best berbere has the
best chance to win a good husband.

Berbere consists of white pepper, black pepper,
chili pepper and salt to make a basic ingredient in
many Ethiopian dishes
Desert time!

Ethiopians rarely use sugar in their
cooking, honey is occasionally used as a
sweetener. An Ethiopian treat is injera
wrapped around a slab of fresh
honeycomb with young honeybee grubs
still inside.
Food Culture

When you have dinner in an Ethiopian home or restaurant, you
eat the tablecloth! Ethiopian food is eaten with the hands, using
pieces of a type of flat bread called injera.

People share food from a common plate. It signifies the bonds of
loyalty and friendship.

The traditional way of eating is with fingers.

"Injera" is placed on the plate with variety of dishes decoratively
arranged around it. A small portion of "Injera" is torn off and
wrapped around a mouthful of the selected dish.

When the food and the Injera "tablecloth" are completely
consumed, dinner is over.

Injera is a major food staple, and provides approximately twothirds of the diet in Ethiopia.”
Nutritional Data
Sustainability of Ethiopian Dishes
We determined our measure of sustainability was the
basic availability and locality of the ingredients used
in the dishes. Ethiopia, being one of the major coffee
producers of the world, is still a poverty stricken
country despite the help it gets from charity
organizations around the world. Their traditional
dishes like wat and injera, rely on ingredients that
they can grow or produce themselves.
Sustainability of Ethiopian Dishes
Depending on the region, major crops include
coffee, cereals (teff, corn, wheat, etc.), pulses
(lentils, chickpeas, etc.), oil seeds (fenugreek,
sunflower, etc.), roots and tuber (potatoes,
beets, yams, etc.), fruits and vegetables, fibers
(cotton, flax, etc.), and sugarcane.
Sustainability of Ethiopian Dishes
The main food crops are produced by
subsistence farmers meaning there isn’t very
much food that goes into the community.
Rather these farmers produce only enough to
feed themselves and their families which by
itself is a challenge.
Sustainability of Ethiopian Dishes
The ingredients for the stew we made are all
grown or produced in Ethiopia. The national
dish of Ethiopia is a meat stew called wat. Wat
can be made with any kind of meat and a
number of different roots, vegetables, or
pulses depending on what’s available. There
isn’t a definite recipe for any of their dishes
because the people cook whatever they have
available to them on the farm which means
that making these dishes is very sustainable.
Sustainability of Ethiopian Dishes
Injera is a type of bread that Ethiopians use as
both an accompaniment and a utensil for
whatever is prepared. It’s made of teff flour, a
major crop of Ethiopia, water, salt and either
vegetable or sunflower oil. All of these
ingredients are also grown, produced and are
otherwise available in Ethiopia which means
the food doesn’t travel far from farm to plate.
Nutritional
Data
The “Dilemma”
Local and Organic or Cheap and Easy?
New Seasons
Safeway
Butter
Milk
Eggs
Cheese
Macaroni
Onion
.90 (L)
1.19 (L)
.25 (L/O)
5.99 (L)
2.05 (O)
.89 (L/O)
.25
1.12
.17
2.99
.99
.68
Total
11.27
6.20
Amt. per Person
1.41
.78
Sustainability of the American
Dish: Baked Mac N’ Cheese
Milk, Cheese, Butter and Eggs can be found at many Oregon
farms. Tillamook- is a well known farm
* Oregon farms are nationally recognized for their fine milk
products!
Pasta could be made with flour from an Oregon farm such as,
Riddell Farm Inc.
Onions can be bought from Wild Onion Farm in Oregon City.
Mustard Powder can be bought from Mustard Seed Farms, its
been being grown in eastern Oregon since 1960!
Sea Salt can be boiled out of sea water where as black pepper,
paprika, and bay leaf would have to be privately grown or store
bought. (Though paprika may be found in southern Oregon)
How to measure• Because almost ten percent of energy (fossil
fuels) used in the United States is in Industrial
farming, and a large part of that comes from
food transportation and chemical distribution
sustainability of the American meal was based
on availability of product locally and
organically.
To be or not to be . . .
While all ingredients
could be found
locally and it’s not
nearly as cheap on
the pocket if you
decide to travel to
each farm, nor is it
fun to wait several
months for your
pepper to grow . . .
The option of making
sustainable Mac N’ Cheese is
available, just not practical.
Leaving it up to the
consumer to decide
how sustainable he or
she would like to
make the dish.
Fat Breakdown
Mac & Cheese
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Saturated
Saturated
Mono.
Mono.
Poly.
Poly.
Nutritional Values
70
0.9
60
0.8
0.7
50
0.6
40
0.5
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30
Mac & Cheese
Ethopian Dish
Mac & Cheese
0.4
0.3
20
0.2
10
0.1
0
Carbohydrate
Protein
0
Cholesterol
Sodium
Potassium Magnesium