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ADDIS ABABA, ETHIOPIA – APRIL 2018 : Cloud Nine Business Class Lounge coffee event in Addis Ababa Bole International Airport, Ethiopia April 12, 2018 — Archive Photography Editorial
ADDIS ABABA, ETHIOPIA – APRIL 2018 : Cloud Nine Business Class Lounge coffee shop in Addis Ababa Bole International Airport, Ethiopia April 12, 2018
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You can buy this image to print and download it in high resolution up to 4032×3024. Fasting Day: December 17, 2018 After the 56 days of Lenten fasting, Ethiopians prepare an Easter table filled with roast lamb, chicken, and minced beef.
The aroma of morning coffee lingered as lunch was hurriedly carried down the kitchen stairs into hot pots. On the second floor, the beautiful Senait Worku house, located in Addis Ababa’s Bole neighborhood, the dining room is set for an Easter party, which is the most important annual meal in Ethiopia. Downstairs, the family kitchen doubles as the production area for their restaurant, Antica.
For Orthodox Christians in Ethiopia, Easter – the most blessed of holidays – also marks the end of a long and stressful year. Followers strictly refrain from eating meat, cheese, butter, eggs, and animal fats not only during the 56 days of fasting (known as Hudadi) that precede this festival, but for the other 200 days each year, including more Wednesdays and Fridays. The strict ban on such food has given Ethiopian food a large amount
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– “Fasting dishes” – from vegetables and fruits. From fruits infused with ginger and garlic to bowls of beetroot, roasted sweet potatoes with house mustard and diced jalapeños, and more, the bright and varied dishes come together on super-sized injera, dry bread.
Made from grains of teff flour, an ancient small fruit widely used in Ethiopian and Eritrean cuisine, the sponge, tart injera is cooked in a wide, round container similar to a bubbly crêpe that never came back. It looks like a plate that can be eaten with a fork and spoon — people of the time used bread crumbs to collect pieces of meat and vegetables, as well as to drink their delicious soup. Injera is ubiquitous on the Ethiopian table, but what is served changes dramatically between fasting days and fasting days.
After almost two months without meat, injera will be the only thing available at this family feast. No one is reminded of the fasting season that has just ended. The most important meal of the year is the meat festival.
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Preparation for Easter begins a day before. At 6 in the evening the family, including the Senait family, killed the chicken and began to cook the Passover dish, bier wat. Twelve pieces of chopped chicken were cooked in a mixed broth
, a combination of dried, brown-red chiles, garlic, onions, and a dozen or more spices such as fenugreek and cardamom. Berbere gives this dish a signature color as well as a spicy tang – not a burnt tongue, but covered in the nuances of many sauces.
Senait started the dish by boiling 5 pounds of finely chopped onions for 90 minutes before adding anything else. “A lot of people think of wat beer as a chicken dish, but it’s actually onion,” says Senait’s son, Yohanis, 31, who is also a chef, cookbook writer, and travel TV presenter. the famous. country program.
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In the middle of the night, after the burning wine was removed, the worshipers went to the church, slept a lot, and returned home to rest at 3 in the morning. Senait’s husband, Gebreyesus, cut the cross out of thick bread. with.
, wheat bread with nigella cooked in banana leaves, sliced for the family. They tried a wat of beer but, because it was meant to be the centerpiece of the Easter lunch, it had little to no taste.
At dawn, after a few hours of sleep, they awoke to kill the lamb, beginning what John called “the day of slaughter and feasting.” While butchers trade in the region, many families engage in slaughtering and slaughtering on special occasions. The party started right away with dinner
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The slaughtered lamb arrived in the kitchen in the pot, and at dawn, while we were cooking—as well as talking, friends came to visit. For guests, there was coffee with thick slices of coffee beans and also a dark-gold color
At three o’clock that afternoon, a stack of heavy pots came out of the kitchen. Antica’s restaurant is still open, its kitchen staff sharing family recipes and restaurant orders.
Senait Mardet’s daughter, a hip, twenty-something builder, placed a large basket of explosive intelligence papers in the middle of the table. Senait started to put down the plate and moved towards the injera. He placed the vat of beer, in which he had brought a dozen washed burgundy, waiting for the apostles, in the middle. The onions were almost melted so the sauce was crunchy and the flavor was mild but retained the acidity.
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, small pieces of beef cooked in niter kibbeh (clarified and salted butter) with lots of onions and jalapeños;
, goat meat with garlic, ginger, and parsley; The fragrance of the lamb shines from the lamb. There was a fire, a slow-cooked dish of beef tongue and strips, and another full of morning greens. Raw meat, such as ox or goat, is a symbol of festive food in Ethiopia, Yohanis prepared many pieces of tender meat to decorate the dish.
The children ate without haste, tearing the soft lice with their fingers and picking at the scraps. The tool on the table was a sharp knife, used to cut tender pieces of meat. They put the part in
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, a thick sauce made by combining berbere and tej. The story comes from the construction project that Mardet is working on for the next episode Yohanis shot in a remote part of the country.
As soon as the family finished their meal, they placed a small tin of charcoal on the living room floor. Sitting on a low stool, Senait began roasting green coffee beans in a small charcoal pan.
To shake the beans while the coffee is brewing. All senses are drawn to Senait’s hypnotic movements. A flame burned in a small bowl nearby, its aroma and smoke mingling with the slowly blackening coffee beans.
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When the beans reached a deep, black color, Senait created a circuit of the room and the pan to give everyone a chance to appreciate the aroma. An afternoon light flashed across the sky and illuminated blue smoke gathering on the roof.
After grinding the coffee beans – the process is usually done by hand – Senait collects the site
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