Ethiopian food is simple and basic. There are no complicated recipes and servings are usually small. Rather than eating a single dish, Ethiopian cuisine is characterized for being diverse. During a typical meal, you might find 5 or 6 different foods served at once. These are often served over a pita-like bread. Ethiopian food is eaten with your hands, without the use of utensils.
Main Ingredients
Most dishes are served either with bread or on bread. Grains, bread and stews are the three main ingredients of the Ethiopian diet. This mean Ethiopian food is rich in carbohydrates and the vitamins found in carbs such as the B vitamins. Although corn is common, Ethiopia also makes wide usage of other grains, such as barley and millet, which are more nutritious than corn.
Nutritional Value
The main sources of protein in Ethiopian cuisine are lentils, beans and peas. These provide a good balance of protein and carbohydrates, as well as iron and other important nutrients. Fruits and leafy vegetables are not widely grown in Ethiopia, so they are not a major part of their cuisine. Red onions, peas and carrots constitute the main vegetables in Ethiopian food. As a result, the diet might be lacking in vitamins A and C, which are mostly found in green vegetables and fruits.
Vegan Dishes
Ethiopian cuisine is rich in vegan dishes. This is because Ethiopians fast during the Lenten season, just before Easter. Many Ethiopians also fast on Wednesdays and Fridays. Because saturated fat is only found in animal products, vegan dishes tend to be healthier than meat-based ones. Vegan dishes are often cooked using sesame and safflower oil, both of which are rich sources of polyunsaturated fats. Because of their strong flavor, only a small amount is needed to flavor foods, cutting down on calories and fat content of meals.
Nutrition in Ethiopia
Nutrition in Ethiopia is, at best, poor. The main staples of the diet are cereals, roots and seeds. While Ethiopian cuisine includes meats as part of many traditional dishes, most people in Ethiopia cannot afford to consume them. Rural areas have more access to milk, but urban centers are more limited and consume a diet high in carbohydrates but low in proteins, fruits and vegetables. Iodine deficiencies are common, according to the Food and Agriculture Organization of the United Nations, as salt is not iodized in Ethiopia.
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