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
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Seafood in the Ethiopian Diet
The many rivers and lakes in Ethiopia, provide several types of fresh water fish. Most common types that are available in the market are perch, tilapia, trout, carp, and catfish. However, fish is not consumed on a regular basis by most of the population since it has not been well integrated into the diet. Also, due to the Christian religious influence, it is mainly eaten during the Lent when Christians abstain from eating meat, and dairy. Due to these factors fish consumption is seasonal. The most popular dish is pan fried whole fish. Fish is also made into different kinds of spicy or non-spicy sauces and eaten with injera. Fish jerky is prepared cured with salt and dried naturally. Such jerky is normally pounded to powder and made into wat or alicha sauce called 'ye-asa minchet abish'.
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The Importance of Vegetables and Beans in the Ethiopian Diet
Coptic Ethiopians observe about 200 fasting days in the year, when they abstain from meat or dairy products. For this reason, Ethiopian vegan dishes are quite diverse and nourishing. Beans such as peas, chick peas, and lentils are used on a daily basis. Chick peas and yellow peas are slightly roasted, cracked and mixed with herbs like ginger, garlic, basil and savory, then ground into a fine flour to make the 'shiro wat' dish. Whole and split lentils are also cooked with onions, garlic and other seasonings to make delectable dishes such as 'yemisir wat' and 'kik alicha'.
Fermented fava bean paste called 'siljo', which is used as a side dish to help digest the many bean dishes that are consumed is also quite common during Lent. Most common vegetable meals are prepared from collard greens, kale, mustard green, cabbage, potatoes, carrots, beets, cauliflower, and other local vegetables. Vegetarian dishes are seasoned mainly with basil, garlic, ginger and turmeric. The spicy bean dishes are cooked in onion and berbere-based sauce