Shorba (Soup): Traditionally in Ethiopia, soup, broth, cream of grains (known as atmit) is considered very healing and is eaten to nourish the body and expedite the healing process if one is not in good health.  Also, when a woman gives birth it is customary to feed her a lot of thin cream made from barley and oats as well as flax seed meal flavored with honey and clarified butter. Broth and soup made from young lamb's meat and bones is consumed to heal broken bones and strengthen the convalescent. 

Flax Seed:  Flax seed is widely used in Ethiopian cuisine as a refreshing drink  with a dash of salt, sugar or honey depending on the individual's preference.  It is freshly toasted, and ground into a meal and kept in a tightly covered jar and has to be used within the next couple of days.  It would also be made into a paste, mixed with a little bit of chili blend and eaten as a side dish or mixed with injera and made into fitfit.  It is boiled whole and eaten on an empty stomach  to heal ulcer and other types of intestinal problems. After the 40 days of lent observed by the coptic Christians, especially those that observe complete fast for the last three days, break their fast with a flax seed drink to sooth the throat and the lining of the stomach before consuming the festive dishes.  It is also customary to give flax meal mixed with water and honey and slightly heated, (never brought to boiling point) to an expectant mother a few days before delivery, and for at least two weeks after delivery, to ease the pain of labor and to cleanse the reproductive system after delivery.

Dairy:  Home made cheese using butter milk is flavored with herbs and eaten as a side dish with spicy sauces. It is also mixed with butter, cayene pepper or collard green and served with 'kitfo' (Ethiopian meat tartar)  Yogurt made from whole milk, and sprinkled with cayene pepper is also popular .  Butter is normally clarified and seasoned with several herbs and used for cooking.