Ethiopian food is a unique blend of spices, vegetables, and grains. It is one of the few cuisines that have remained relatively unchanged for centuries.
The traditional Ethiopian diet includes a wide variety of foods, but the main staples are teff, a type of millet, and njera, a flatbread made from teff flour. The foods in Ethiopia are typically prepared with minimal amounts of fat or oil, making this cuisine relatively healthy.
Meat and Dairy
In Ethiopia, meat and dairy are eaten in limited amounts. While beef is eaten on special occasions such as holidays or weddings, it is not common in everyday meals.
Chicken and fish are more commonly consumed meats. Dairy products such as cheese and butter are also consumed sparingly.
Vegetables form an important part of the diet in Ethiopia. Commonly eaten vegetables include carrots, potatoes, greens such as kale or collards, tomatoes, onions, garlic, and cabbage. Fruits such as bananas and mangoes are also popular.
Spices play an important role in Ethiopian cuisine. Most dishes include a mixture of spices such as cardamom, ginger, cumin seed powder (berbere), turmeric powder (mitmita), garlic powder (nit’ir qibe), paprika (shiro), cinnamon (q’eyen qibe), nutmeg (qimem zefeta) and cloves (qorarima).
These spices not only add flavor to the dishes but also provide health benefits.
In conclusion, Ethiopian food can be considered healthy because it is typically prepared with minimal fat or oil and includes plenty of vegetables and spices with health benefits. Meat and dairy are eaten sparingly which helps to keep saturated fats to a minimum. All these factors make Ethiopian food a great choice for those looking for a healthy diet.